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Thread: TV's "Country Kitchen" on PBS - barbecued beef ribs

  1. #1
    Kent Guest

    Default TV's "Country Kitchen" on PBS - barbecued beef ribs

    On today's PBS program "Cook's Country" they grilled beef ribs in an unusual
    fashion. I've always felt the steam flavor comes most from the early
    smoking. Steaming initially?

    Any thoughts?

    Texas Barbecued Beef Ribs
    From the episode: "Beef Meets Grill"

    Serves 4.
    Ingredients
    3tablespoons brown sugar
    4teaspoons chili powder
    1/2teaspoon cayenne pepper
    1tablespoon salt
    2teaspoons pepper
    3-4beef rib slabs (3 to 4 ribs per slab, about 5 pounds total) (see note)
    1cup wood chips , soaked for 15 minutes

    Instructions
    1. MAKE RUB Combine sugar, chili powder, cayenne, salt, and pepper in bowl.
    Pat ribs dry with paper towels and rub sugar mixture all over ribs. (Ribs
    can be wrapped in plastic and refrigerated for 24 hours.)
    2. STEAM RIBS Adjust oven rack to middle position and heat oven to 300
    degrees. Arrange ribs on wire rack set inside rimmed baking sheet. Add just
    enough water to cover pan bottom, then cover pan tightly with aluminum foil
    and bake until fat has rendered and meat begins to pull away from bones,
    about 2 hours.
    3. SMOKE RIBS Tightly seal wood chips in foil packet and cut vent holes in
    top of packet. Open bottom vent on grill. Light about 100 coals; when
    covered with fine gray ash, carefully pile on one side of grill. Arrange
    foil packet directly on coals. Set cooking grate in place and heat, covered,
    with lid vent open halfway, until wood chips begin to smoke heavily, about 5
    minutes. (For gas grill, place foil packet directly on primary burner. Heat
    all burners on high, covered, until wood chips begin to smoke heavily, about
    15 minutes. Leave primary burner on high, shut other burner[s] off.) Scrape
    cooking grate clean. Arrange ribs on cool side of grill and barbecue,
    covered, flipping and rotating slabs once, until ribs are lightly charred
    and smoky, about 1 hours. Transfer to cutting board, tent with foil, and
    let rest 10 minutes. Serve.



  2. #2
    Kent Guest

    Default Re: TV's "Country Kitchen" on PBS - barbecued beef ribs


    "Kent" <[email protected]> wrote in message
    news:i8qfc9$eu7$[email protected]..
    > On today's PBS program "Cook's Country" they grilled beef ribs in an
    > unusual fashion. I've always felt the steam flavor comes most from the
    > early smoking. Steaming initially?
    >
    >

    My error: I've always felt that the smoke flavor mostly comes from early
    cooking. There ain't no "steam flavor". Most don't steam, though I suppose
    one could say a bullet smoker
    with simmering water is doing the same thing at a low temp.

    Kent



  3. #3
    Pennyaline Guest

    Default Re: TV's "Country Kitchen" on PBS - barbecued beef ribs

    On 10/9/2010 14:03, Kent wrote:
    > "Kent"<[email protected]> wrote in message
    > news:i8qfc9$eu7$[email protected]..
    >> On today's PBS program "Cook's Country" they grilled beef ribs in an
    >> unusual fashion. I've always felt the steam flavor comes most from the
    >> early smoking. Steaming initially?
    >>
    >>

    > My error: I've always felt that the smoke flavor mostly comes from early
    > cooking. There ain't no "steam flavor". Most don't steam, though I suppose
    > one could say a bullet smoker
    > with simmering water is doing the same thing at a low temp.


    I don't see the point of steaming the ribs for two hours before smoking
    them. If you're going to go to the trouble of smoking them for one and a
    half to two hours anyway, just barbecue them in a smoker from the get go.

    I like a lot of ATK's advice, but the rest of it seems off the wall
    sometimes.

  4. #4
    Christopher Helms Guest

    Default Re: TV's "Country Kitchen" on PBS - barbecued beef ribs

    On Oct 10, 8:48*am, Pennyaline <norwegianb...@deadparrot.moc> wrote:
    > On 10/9/2010 14:03, Kent wrote:
    >
    > > "Kent"<aka.k...@yahoo.com> *wrote in message
    > >news:i8qfc9$eu7$[email protected]..
    > >> On today's PBS program "Cook's Country" they grilled beef ribs in an
    > >> unusual fashion. * I've always felt the steam flavor comes most fromthe
    > >> early smoking. Steaming initially?

    >
    > > My error: I've always felt that the smoke flavor mostly comes from early
    > > cooking. There ain't no "steam flavor". *Most don't steam, though I suppose
    > > one could say a bullet smoker
    > > with simmering water is doing the same thing at a low temp.

    >
    > I don't see the point of steaming the ribs for two hours before smoking
    > them. If you're going to go to the trouble of smoking them for one and a
    > half to two hours anyway, just barbecue them in a smoker from the get go.
    >
    > I like a lot of ATK's advice, but the rest of it seems off the wall
    > sometimes.



    I'm with you on this one. I'd skip the steaming part entirely.

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