So I have this wonderful son that gives me MEAT for presents, Christmas, birthday whatever. This past Christmas he brought a whole package of stuff he got at the local butcher shop, like, pork loin, sirloin steaks, baby-back ribs and two racks of beef back ribs (did I mention how wonderful my son is!). Knows how to please his old man.
So this weekend was the grand experiment for the beef ribs. My first time. Got them out of the freezer earlier in the week and into the fridge to thaw. Then began reading how others had cooked them. Jeff's method with the Worcestershire sauce sounded pretty good. Off to the local Food Lion to get a bottle. While I was there they had a bottle of Allegro Teriyaki Marinade on closeout so I got that too.
I decided to marinate the ribs overnight. Since I had two racks, I cut each into individual bones, put them in a pan. Put Teriyaki on one rack and Worcestershire on the other. I thought I would try my AMPS with Oak pellets to see how it would work in my Weber Kettle (with Smokeanator). About 11 o'clock on Saturday, I fired up the Weber and let it warm up while I put Jeff's Rub on both racks. Then lit the AMPS. At 11:30 put the ribs on the grate for about a 3 hour smoke.
Well, I found out that the AMPS doesn't work too well in the Weber with the Smokenator. To have enough air flow to keep the pellets going, you have too much for the coals and the temp runs way up on you. By the time I got the kettle back down to 250, the pellets quit smoking, because I had everything pretty well choked off. So much for that experiment.
After 45 minutes of messing with that, I fired up my gas grill, got it up to 250, moved the AMPS and the ribs to it and relaxed. Three hours into the cook, I put the racks back into their respective marinade pans to which I added a cup of beef broth, Foiled the pans and let them go for another 1:45, pulled them out and back on the grates for 30 minutes to firm them up.
They had great texture, good flavor and perfect smoke, and very tender EXCEPT, I did not remove the membrane from the back. Kind of shortsighted of me. Remembered it after I had separated the bones and put them in the marinade. Oh well, live and learn.
The Teriyaki flavored ones were very interesting. Asian flavored and slightly caramelized. Very good. I invited my son (you know, the wonderful one) and his wife to come and partake, which they did. Everyone seemed to enjoy the ribs (including their dogs later with the bones).
I guess you would say it was a success, given there was nothing left when we got up from the table. I'll certainly do it again, just take the membrane off next time.
Sorry there is no Q-View, but the Weber got me so flustered I didn't think about it. Next time I'll go back to the R/F smoker or the gas grill.
Martin
So this weekend was the grand experiment for the beef ribs. My first time. Got them out of the freezer earlier in the week and into the fridge to thaw. Then began reading how others had cooked them. Jeff's method with the Worcestershire sauce sounded pretty good. Off to the local Food Lion to get a bottle. While I was there they had a bottle of Allegro Teriyaki Marinade on closeout so I got that too.
I decided to marinate the ribs overnight. Since I had two racks, I cut each into individual bones, put them in a pan. Put Teriyaki on one rack and Worcestershire on the other. I thought I would try my AMPS with Oak pellets to see how it would work in my Weber Kettle (with Smokeanator). About 11 o'clock on Saturday, I fired up the Weber and let it warm up while I put Jeff's Rub on both racks. Then lit the AMPS. At 11:30 put the ribs on the grate for about a 3 hour smoke.
Well, I found out that the AMPS doesn't work too well in the Weber with the Smokenator. To have enough air flow to keep the pellets going, you have too much for the coals and the temp runs way up on you. By the time I got the kettle back down to 250, the pellets quit smoking, because I had everything pretty well choked off. So much for that experiment.
After 45 minutes of messing with that, I fired up my gas grill, got it up to 250, moved the AMPS and the ribs to it and relaxed. Three hours into the cook, I put the racks back into their respective marinade pans to which I added a cup of beef broth, Foiled the pans and let them go for another 1:45, pulled them out and back on the grates for 30 minutes to firm them up.
They had great texture, good flavor and perfect smoke, and very tender EXCEPT, I did not remove the membrane from the back. Kind of shortsighted of me. Remembered it after I had separated the bones and put them in the marinade. Oh well, live and learn.
The Teriyaki flavored ones were very interesting. Asian flavored and slightly caramelized. Very good. I invited my son (you know, the wonderful one) and his wife to come and partake, which they did. Everyone seemed to enjoy the ribs (including their dogs later with the bones).
I guess you would say it was a success, given there was nothing left when we got up from the table. I'll certainly do it again, just take the membrane off next time.
Sorry there is no Q-View, but the Weber got me so flustered I didn't think about it. Next time I'll go back to the R/F smoker or the gas grill.
Martin
