USDA Choice Beef ribs will be on the cook this weekend. These are monstrously huge ribs. They are the same size as the ribs which were in my "Flintstone" posting a while back.
What is different about these ribs? A dry red wine will be used to make a thick reduction sauce, and used as a binding agent for the rub. The red wine will be slow simmered and reduced to a honey-thick liquid, then painted on the ribs first, then the rub will be applied to the surface of the ribs. The rubs will be Salt, Pepper, Garlic, Onion and Allspice. The reduction sauce will have Rosemary infused into it while simmering, which should give it a complex nuance to the classic rub. The #kamadojoe Big Joe was set up for indirect heat, re-using the coals which were used for the pork butt cook from last weekend.
They were smoked on Mesquite, I needed a strong smoke flavor to balance well with all the great flavors in the Ribs.
They were cooked no-foil for 5 hours and turned out juicy with a light tug (show doneness). The red wine reduction did a great job of bringing out the big beef flavors.
What is different about these ribs? A dry red wine will be used to make a thick reduction sauce, and used as a binding agent for the rub. The red wine will be slow simmered and reduced to a honey-thick liquid, then painted on the ribs first, then the rub will be applied to the surface of the ribs. The rubs will be Salt, Pepper, Garlic, Onion and Allspice. The reduction sauce will have Rosemary infused into it while simmering, which should give it a complex nuance to the classic rub. The #kamadojoe Big Joe was set up for indirect heat, re-using the coals which were used for the pork butt cook from last weekend.
They were smoked on Mesquite, I needed a strong smoke flavor to balance well with all the great flavors in the Ribs.
They were cooked no-foil for 5 hours and turned out juicy with a light tug (show doneness). The red wine reduction did a great job of bringing out the big beef flavors.
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