It's like this, I have a great brother. He lives near a great butcher. The combination is sublime. He gave me a package of the meatiest long ribs I have ever seen. He got them from Love's Meats in Vegreville, Alberta. I love brothers and butchers!
The only bug in the ointment was whether I was up to dealing with these prime ribs.
I went with a teriyaki smoke and crossed my fingers.
First, I thawed the ribs. They were still a little frozen getting close to cooking time so I put them on a heavy saucepan to finish thawing. While that was happening, I mixed up a teriyaki sauce:
1/2 cup Soy Sauce
1/3 cup cooking sherry
1/4 cup vegetable oil
1/4 cup sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
I injected the ribs every inch or so with the teriyaki sauce.
I gave them a rub with SPOG (salt, pepper, onion powder and garlic powder).
I let them sit for about an hour and then put them in a preheated pellet smoker at 240 F with Pitmaster Blend Pellets and the A-Maze-N Tube smoker loaded with the same pellets. The ribs were on a rock over a roasting pan with 1 cup beef stock in it.
I smoked them for 3 hours.
I brought them inside and dropped them into the roasting pan. I put the remaining teriyaki marinade and 1/2 cup beef stock in the roasting pan. I covered the pan with foil.
As it is cold here in the mountains and the mountains, I put the ribs in a 250 F oven instead of the smoker. As they had foil on them, they wouldn't be taking more smoke anyway.
I cooked them for 3 hours.
I took the ribs out of the pan. I mixed up a slurry with 25 ml (2 tablespoons) cold water and 25 ml (2 tablespoon) cornstarch.
I defatted the liquid in the pan and added enough beef stock to make 2 cups. I put it in the pan and brought it to a boil. I added the slurry and stirred it until thickened.
and put the rest in a gravy boat.
The ribs were so large and meaty, I cut them into large chunks.
Here is the final plating with the rest of the meal.
Of course, a close up is needed.
The Verdict
You can work hard to make a good meal out of lower quality meat but when you get prime meaty ribs like this, you just get a great result. There was a nice touch of teriyaki with just a bit of sweet. The sauce was beefy and rich. The meat was moist and tender with great beef flavour. The only thing better than a great meal is a great meal with your family. Thanks to my brother, this was a meal to remember.
Disco
The only bug in the ointment was whether I was up to dealing with these prime ribs.
I went with a teriyaki smoke and crossed my fingers.
First, I thawed the ribs. They were still a little frozen getting close to cooking time so I put them on a heavy saucepan to finish thawing. While that was happening, I mixed up a teriyaki sauce:
1/2 cup Soy Sauce
1/3 cup cooking sherry
1/4 cup vegetable oil
1/4 cup sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
I injected the ribs every inch or so with the teriyaki sauce.
I gave them a rub with SPOG (salt, pepper, onion powder and garlic powder).
I let them sit for about an hour and then put them in a preheated pellet smoker at 240 F with Pitmaster Blend Pellets and the A-Maze-N Tube smoker loaded with the same pellets. The ribs were on a rock over a roasting pan with 1 cup beef stock in it.
I smoked them for 3 hours.
I brought them inside and dropped them into the roasting pan. I put the remaining teriyaki marinade and 1/2 cup beef stock in the roasting pan. I covered the pan with foil.
As it is cold here in the mountains and the mountains, I put the ribs in a 250 F oven instead of the smoker. As they had foil on them, they wouldn't be taking more smoke anyway.
I cooked them for 3 hours.
I took the ribs out of the pan. I mixed up a slurry with 25 ml (2 tablespoons) cold water and 25 ml (2 tablespoon) cornstarch.
I defatted the liquid in the pan and added enough beef stock to make 2 cups. I put it in the pan and brought it to a boil. I added the slurry and stirred it until thickened.
The ribs were so large and meaty, I cut them into large chunks.
Here is the final plating with the rest of the meal.
Of course, a close up is needed.
The Verdict
You can work hard to make a good meal out of lower quality meat but when you get prime meaty ribs like this, you just get a great result. There was a nice touch of teriyaki with just a bit of sweet. The sauce was beefy and rich. The meat was moist and tender with great beef flavour. The only thing better than a great meal is a great meal with your family. Thanks to my brother, this was a meal to remember.
Disco
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