I have my babyback pork rib cooking down to where I like it better than any I've eaten. I use a Traeger. I want to but have never tried Q'ing beef ribs. Anyone have a great process? All the way from picking them at the butcher to BBQing.
Just tired of politics for the day anyway. Let's eat!
You need to find a butcher who has the goods. Most times the stuff you find is like riblets. Mostly bone...not much meat. Had great beef ribs at Fiorina Jack's in Kansas City. Yes done properly they are delicious. Low and slow is key.
I have my babyback pork rib cooking down to where I like it better than any I've eaten. I use a Traeger. I want to but have never tried Q'ing beef ribs. Anyone have a great process? All the way from picking them at the butcher to BBQing.
Just tired of politics for the day anyway. Let's eat!
I have my babyback pork rib cooking down to where I like it better than any I've eaten. I use a Traeger. I want to but have never tried Q'ing beef ribs. Anyone have a great process? All the way from picking them at the butcher to BBQing.
Just tired of politics for the day anyway. Let's eat!
hmmmm ribs. Got some in the oven now. Costco pre-seasoned. Wrap em in foil, pour on some barbecue sauce, toss in the over for a couple hours and voila.
Best part of ribs is crunching the bones and sucking the marrow out.
The 3-bone short plate rib cut (123A) can be quite the BBQ experience and I compare it to a melt in your mouth brisket point. The 4-bone chuck short rib plate (130) can be good too. Low and slow and the connective tissue turns to butter and coupled with a good bark....fantastic!
I'm pretty sure I watched a video on here of a guy catching a set of beef ribs on fire with a komado at a Days Inn and then sawing thru them with a ginsu.
I'm pretty sure I watched a video on here of a guy catching a set of beef ribs on fire with a komado at a Days Inn and then sawing thru them with a ginsu.
Pork ribs are mighty tasty without doubt. Having said that, I can hurt myself on excellent beef ribs from Joe's BBQ at Alvin, Texas. As Alton Brown would say...that's Good Eats!
When I was a kid, the local grocery store peddled BBQ beef ribs every evening. They came in a foil-lined bag and were simply delicious. That grocery store went out of business when I was about 5. I can almost taste them now.
You need to find a butcher who has the goods. Most times the stuff you find is like riblets. Mostly bone...not much meat. Had great beef ribs at Fiorina Jack's in Kansas City. Yes done properly they are delicious. Low and slow is key.
Ate at Jack Stacks many times. They are very good. They aren't the best in Kansas City though. Lots of competition up there anymore.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
I've seen pork butts cooked on here, where the guy bragged about trimming the fat-cap off before he 'smoked' it.
😄😄😄😄
But hey, some astronerds claim Pluto is not a planet anymore either.
both kinds of ribs are good. fact is, the beef ribs around these parts have become too pricey, so the pork ribs besides being very good, are much less expensive.
but if i think price should be in the picture, i'm probably not playing in the right ball field.
and to think the marketing is swinging toward grass fed beef away from grain fed.
a lot of old feed lot operators are probably spinning in their graves.
Beef everywhere is up. That’s not unique to Georgia.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.
The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks.
A lot of the really good barbeque that I've had over the years was cooked by some old Black dude. The best mutton I've ever had was some that an old Black man cooked. I'm not a huge fan of mutton, but that was fantastic. I'll give them credit, as most of them know how to cook right.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks.
A lot of the really good barbeque that I've had over the years was cooked by some old Black dude. The best mutton I've ever had was some that an old Black man cooked. I'm not a huge fan of mutton, but that was fantastic. I'll give them credit, as most of them know how to cook right.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
I've seen pork butts cooked on here, where the guy bragged about trimming the fat-cap off before he 'smoked' it.
😄😄😄😄
But hey, some astronerds claim Pluto is not a planet anymore either.
Yeah I've seen some... interesting... takes on BBQ posted here.
Beef everywhere is up. That’s not unique to Georgia.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.
The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.
i'll have to check w/Paula Deen for confirmation on all of this.
lot's of stuff came from europe, but did get cooked by blacks.
but lot's of stuff came from africa too. like rice & okra.
I can't find a recipe that mirrors what I do but if you smoke them at around 250 for two hours, then wrap them in foil and finish them at 275 or so for another three hours you should be good.
Use whatever dry rub or BBQ sauce you usually would.
If you've done brisket successfully you can do a big slab of beef ribs. You certainly can throw some beef broth or beer or whatever in with the foil but I've never found it necessary to do so. I think that's more of a gimmick than anything. Especially on something that seals as well as your Egg.
And be sure you get a SLAB of ribs. Go beast mode.
Just enter traeger recipes in your browser, and you'll get a bunch of BBQ recipes for about everything.
You may not have a Traeger grill, but they list all the ingredients you'll need and the time and temp they need to be cooked for. Hard to mess-up, but sometimes you they do need a little more or less cooking, likely due to elevation.
Beef everywhere is up. That’s not unique to Georgia.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.
The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.
i'll have to check w/Paula Deen for confirmation on all of this.
lot's of stuff came from europe, but did get cooked by blacks.
but lot's of stuff came from africa too. like rice & okra.
brunswick stew came from brunswick, ga.
Southern BBQ (actually lots of southern cooking in general) stems from blacks because they had to make due with what most considered the schit cuts at the time. This is a constant with lots of good BBQ.
One of the reason Texas BBQ differs so much from the rest of the country is because it stems from the German migration that took place there in the late 1800's early 19--'s (history buffs feel free to be more granular). Their BBQ was less about flavor and more about preservation. Many German immigrants came from a butchering background. A lot of people think Texas BBQ comes from Mexicans and Texicans but that's only partially true.
Food history is fascinating history. To me anyway.
Beef everywhere is up. That’s not unique to Georgia.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.
The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.
i'll have to check w/Paula Deen for confirmation on all of this.
lot's of stuff came from europe, but did get cooked by blacks.
but lot's of stuff came from africa too. like rice & okra.
brunswick stew came from brunswick, ga.
Southern BBQ (actually lots of southern cooking in general) stems from blacks because they had to make due with what most considered the schit cuts at the time. This is a constant with lots of good BBQ.
One of the reason Texas BBQ differs so much from the rest of the country is because it stems from the German migration that took place there in the late 1800's early 19--'s (history buffs feel free to be more granular). Their BBQ was less about flavor and more about preservation. Many German immigrants came from a butchering background. A lot of people think Texas BBQ comes from Mexicans and Texicans but that's only partially true.
Food history is fascinating history. To me anyway.
food history is fascinating. wish i knew more about it.
alton brown, jr. in many of his presentations often offers good background.
speaking of blacks, the soul food & the southern food industries are very similar if not identical.
at least there's a lot of overlap. a lot of poor white farmers & settlers ate whatever was available in season.
in season means lot's of wild meat in the winter and lot's of farm produce, & related in the summer & fall.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks.
A lot of the really good barbeque that I've had over the years was cooked by some old Black dude. The best mutton I've ever had was some that an old Black man cooked. I'm not a huge fan of mutton, but that was fantastic. I'll give them credit, as most of them know how to cook right.
They sure do. If I was wealthy enough to have a staffed kitchen, they be some black folk in de kitchen cooking.
Beef everywhere is up. That’s not unique to Georgia.
The reason southern folk think pork is the only form of BBQ is because their BBQ comes from American blacks. That’s all poor people could afford back in the day.
The reason you see beef commonly BBQ’d in Texas is due to German immigrants to their state.
i'll have to check w/Paula Deen for confirmation on all of this.
lot's of stuff came from europe, but did get cooked by blacks.
but lot's of stuff came from africa too. like rice & okra.
brunswick stew came from brunswick, ga.
Southern BBQ (actually lots of southern cooking in general) stems from blacks because they had to make due with what most considered the schit cuts at the time. This is a constant with lots of good BBQ.
One of the reason Texas BBQ differs so much from the rest of the country is because it stems from the German migration that took place there in the late 1800's early 19--'s (history buffs feel free to be more granular). Their BBQ was less about flavor and more about preservation. Many German immigrants came from a butchering background. A lot of people think Texas BBQ comes from Mexicans and Texicans but that's only partially true.
Food history is fascinating history. To me anyway.
Iread somewhere that it came from the Caribbean islands, the natives would cook captives and meat on a open pit. The Origin of the Word Barbecue. ... The word “barbecue” comes from the Caribbean word “barbacoa.” Originally, a barbacoa wasn't a way of cooking food, but the name of a wooden structure used by Taino Indians to smoke their food.
Have to agree with deflave on the pork and darkies.
Big Daddy and house folk ate high on the hog, the field hands had to make do with tough cuts. They knew to cook those heavy pork muscles long and slow. Maybe they kept the secret as long as they could, but when that fat and collagen is rendered through. It's mighty fine.
I don't know that any race or ethnicity can lay claim to BBQ in general since we all started cooking meat over a fire at some point.
But Texas styled BBQ (especially beef and sausages) definitely has roots with Germans and southern style definitely comes from black Americans having to cook up WTF they were allowed. Which typically meant pork and or chicken.
Not BBQ related but I made my first chicken stock with chicken feet last week and goooood, damn! That was good! Grin....
Have to agree with deflave on the pork and darkies.
Big Daddy and house folk ate high on the hog, the field hands had to make do with tough cuts. They knew to cook those heavy pork muscles long and slow. Maybe they kept the secret as long as they could, but when that fat and collagen is rendered through. It's mighty fine.
It's funny how many schit cuts are now so expensive. Brisket, skirt, flank, etc.
Have to agree with deflave on the pork and darkies.
Big Daddy and house folk ate high on the hog, the field hands had to make do with tough cuts. They knew to cook those heavy pork muscles long and slow. Maybe they kept the secret as long as they could, but when that fat and collagen is rendered through. It's mighty fine.
It's funny how many schit cuts are now so expensive. Brisket, skirt, flank, etc.
Pork has stayed pretty low. Thankfully.
Chicken wings too. 13 bucks a pack when you can buy 2 or 3 times as many drumsticks for 6 bucks!
Lol! No, problem is I rarely have time to do it right, but you can fake it pretty good with that gadget. 40-60 minutes on high in the pressure pot and 30-45 minutes on the grill (charcoal of course) can turn the gnarliest piece of meat into butter and everyone thinks you're a BBQ genius.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
You're right...kinda. BBQ was a way of cooking and entire large animal, generally for special occasions like family reunions or weddings. It was originally done in the ground. There were no grills. A hole would be dug according to the size of the animal(s). The night before the event was the time for the menfolk to play. A fire was keep blazing until late in the night, which the men "tended"...lol. The next morning, dirt was thrown over the hot coals (maybe) and the seasoned meat was wrapped in something...cloth, paper, various leaves, etc. This was placed on the bed of coals and covered...again with something...boards, canvas, more dirt, whatever. 12 hours later, or when it smelled done, it was. The meat was usually cut up or "pulled" and put in a large cauldren of "sauce" to keep warm or finish cooking...it wasn't rocket science. In Texas, cows were money. You only ate them on special occasions. Pigs were crap you had to eat every day out of the smokehouse.
As far as cooking beef ribs...beef ribs are beef. You cook them like beef. They cannot be confused with pork just because they are ribs. It would be no different than thinking a pork chop and a ribeye are the same.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
You're right...kinda. BBQ was a way of cooking and entire large animal, generally for special occasions like family reunions or weddings. It was originally done in the ground. There were no grills. A hole would be dug according to the size of the animal(s). The night before the event was the time for the menfolk to play. A fire was keep blazing until late in the night, which the men "tended"...lol. The next morning, dirt was thrown over the hot coals (maybe) and the seasoned meat was wrapped in something...cloth, paper, various leaves, etc. This was placed on the bed of coals and covered...again with something...boards, canvas, more dirt, whatever. 12 hours later, or when it smelled done, it was. The meat was usually cut up or "pulled" and put in a large cauldren of "sauce" to keep warm or finish cooking...it wasn't rocket science. In Texas, cows were money. You only ate them on special occasions. Pigs were crap you had to eat every day out of the smokehouse.
As far as cooking beef ribs...beef ribs are beef. You cook them like beef. They cannot be confused with pork just because they are ribs. It would be no different than thinking a pork chop and a ribeye are the same.
I agree with the last part.
I don't know where you came up with the rest of that bullschit. That's how schit kicking Mexicans cooked.
But sorry folks, especially you Texas fellows, REAL BBQ is pork, and it's cooked low and slow over a wood fired pit. Not gas, not electric, not in an oven, not warmed up from the grocery store.
I do like brisket, and I have eaten it in Texas. I like chicken cooked on a barbeque pit, and I like mutton. But the real thing is pork.
You're right...kinda. BBQ was a way of cooking and entire large animal, generally for special occasions like family reunions or weddings. It was originally done in the ground. There were no grills. A hole would be dug according to the size of the animal(s). The night before the event was the time for the menfolk to play. A fire was keep blazing until late in the night, which the men "tended"...lol. The next morning, dirt was thrown over the hot coals (maybe) and the seasoned meat was wrapped in something...cloth, paper, various leaves, etc. This was placed on the bed of coals and covered...again with something...boards, canvas, more dirt, whatever. 12 hours later, or when it smelled done, it was. The meat was usually cut up or "pulled" and put in a large cauldren of "sauce" to keep warm or finish cooking...it wasn't rocket science. In Texas, cows were money. You only ate them on special occasions. Pigs were crap you had to eat every day out of the smokehouse.
As far as cooking beef ribs...beef ribs are beef. You cook them like beef. They cannot be confused with pork just because they are ribs. It would be no different than thinking a pork chop and a ribeye are the same.
I agree with the last part.
I don't know where you came up with the rest of that bullschit. That's how schit kicking Mexicans cooked.
The term bbq "pit" wasn't derived from a 55 gallon drum in a Chicago alley.
Meh...some people are contentious because they don't have enough conflict in their lives. Some do it for sport. One thing for certain...the anonymity of the internet makes little boys feel brave.
Meh...some people are contentious because they don't have enough conflict in their lives. Some do it for sport. One thing for certain...the anonymity of the internet makes little boys feel brave.
Meh...some people are contentious because they don't have enough conflict in their lives. Some do it for sport. One thing for certain...the anonymity of the internet makes little boys feel brave.
Tell ya what, you grow about two feet then call me..
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