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Post by rivergirl on Oct 17, 2013 18:57:18 GMT
Asked my OH to get me two prices of Jacobs ladder today. He came back with two of these! Have got three good pieces marinating in a bourbon cream soda BBQ sauce. 2 are just rubbed with dry mustard ........ Am going to need a bucket load of people to feed as there is a carrier bag full of the ribs in the fridge still!! Attachments:
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Post by minesamojito on Oct 19, 2013 19:44:42 GMT
How did you get on with them RG?
Cheers
Marcus
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Post by rivergirl on Oct 20, 2013 18:05:17 GMT
Cooked them today  did 3 with a spiced rum and ice cream soda marinade and rub , two with a spicy, chilli dry rub and a chilli based mop sauce and 3 with a dry mustard rub. Had the rum ones tonight , simple stunning! But of course the photographs are not up to your standard!!the ones on the left are the dry rub and on the right the cream soda Attachments:
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Post by rivergirl on Oct 20, 2013 18:06:13 GMT
The dry mustard rub ones , which are for a beef pie! Attachments:
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Oct 20, 2013 18:49:30 GMT
Got some beef short ribs from the butcher. I've used Tom Kerridge's dry rub recipe today and the ribs are now in the fridge for an overnight session with the rub. I'm going to use TK's bbq sauce recipe for slow cooking in my cast iron pot tomorrow. Hope they look as good as the pics on here.
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Post by rivergirl on Oct 20, 2013 19:35:15 GMT
Thanks Tom! I tend to make my own rubs as I find the premade ones are way to salty, I never add salt to the rub but I do add it to the mop sauce . The spiced rum sauce was something a friend mentioned on Facebook and it sounded so bizarre I had to try it!! Have used it on pork, beef and duck . It's def. moreish! Looking forward to hearing how yours turn out!
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Post by minesamojito on Oct 20, 2013 20:23:17 GMT
Great job guys, beef ribs are my favourite  look forward to seeing how yours come up Tom. Are you sure those aren't kangaroo ribs RG? Cheers Marcus |
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stevo
WFO Team Player
Posts: 118
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Post by stevo on Nov 7, 2013 12:20:42 GMT
Managed to find a cracking butcher near me to get me a some ribs... these are going to be amazing! two massive racks for £17, not bad in my opinion. Steve Attachments:
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Post by rivergirl on Nov 8, 2013 0:12:17 GMT
Making my mouth water ,! You can't beat a good butcher!! Can't wait to see what you do with them!
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stevo
WFO Team Player
Posts: 118
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Post by stevo on Nov 11, 2013 15:08:33 GMT
I went down the Tom Kerridge route, dry rubbed the ribs and refrigerated them over night. Made up the BBQ sauce which includes pickled onions, dates and Guiness… The next day, washed off all the dry rub and the meat looked pinky and smelt all smokey. Put the meat in a deep dish and poured over the BBQ sauce and cooked for 5 hrs at 130 degrees in my kitchen oven. After 5hrs, let the pot cool at room temperature then put in my shed (the temp in Scotland at night is hovering at about 2/3 degrees so it’s as good as a fridge!
Next day about 2pm I fired up the oven, giving it about a 2.5hr soak of heat. Take the meat out the pot (which should have firmed up as the cold air has chilled it and set the fat) and put in a roasting pan and sieved over the bbq sauce from the pan. (This is the part where I had to make it up) I then placed the meat in the WFO to one side, there was no real flame when I put it in but it was mightly hot hot hot. I cooked for 2 hours and let the liquid reduce down, and basted the meat ever 5/10 mins. After 2 hours I whacked in a load of really dry sticks which lit instantly. I transferred the meat onto the cast iron Tuscan grill and put in close to the flame just to char the outside, and I kept on turning it so all sides were semi equal (which was difficult as the meat is so tender).
Transferred to a serving plate and cut up into thick slices along with home make slaw.
Absolutely magic – Just gutted I never took a photo…
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Post by rivergirl on Nov 11, 2013 22:38:59 GMT
Oh thanks !!! Now my mouth is really watering!
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jemb
valid member
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Post by jemb on Nov 13, 2013 18:44:50 GMT
right got me on it ordered 2.5kg of it @ £8.99 kilo. I assume this is average (hoping its english) looking at doing a cola marinade which involves can of coke, garlic, tom puree, dijon mustard, honey, cider vinegar & hot pepper sauce cooked I'm thinking for 3 hours @ about 550 degrees F ( but advice truly welcome on heat & times)  All served up with a red cabbage/carrot/onion/cashew slaw with a horseradish mash thats saturday sorted ;D |
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jemb
valid member
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Post by jemb on Nov 14, 2013 8:05:55 GMT
aaahhh annoyed, just had another trade butcher come back to me with £3.99/kilo for english beef after I've just ordered it  oh well ill be cooking it again soon then  |
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Post by rivergirl on Nov 14, 2013 18:01:14 GMT
Ooh a nice marinade!! I am sorry I don't go by times I just cook until it reaches temp...........
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did 3 with a spiced rum and ice cream soda marinade and rub , two with a spicy, chilli dry rub and a chilli based mop sauce and 3 with a dry mustard rub. Had the rum ones tonight , simple stunning! But of course the photographs are not up to your standard!!the ones on the left are the dry rub and on the right the cream soda
look forward to seeing how yours come up Tom.
