Beef Ribs...

Former Member

We don't see much about beef ribs on these pages of the CS Forum. I made some up last night, and they're worth writing about. Lordy...
I used the recipe in the Weber Big Book on grilling: Beef ribs in cabernet sauvignon sauce. Lordy...
You put a rub on the ribs the night before. Then you do a two-step: First, sear those ribs over hot coals or other grill. Then, put the seared ribs in an alumininum baking pan, pour on the sauce, and cover tightly with foil. The sauce is 1 cup cav. sauvignon and 1.5 cups BBQ sauce. Boil that, and pour over the ribs. Seal it up, and put in the smoker/grill for 1.5-2 hours, medium heat. Long time. I put some hickory chips in there to smoke things up a bit.
All of the fat cooks off. (Lots of fat.)
The taste is unique, substantial, sophisticated and memorable.
Good thing to add to your repertoir of preparations. Same genre of cooking; same equipment; totally unique outcome. Braising in wine, I guess you would call it. A great surprise for me.

1/15/033:21 PM

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Former Member

If you had the ribs sealed how did you get the smoke to them ?

1/15/034:10 PM

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Former Member

Ricky, good question. But, the seal is never perfect. A little smoke can get in during the long course of the cookout. Try a Dutch oven over coals. Heavy lid, but smoke gets in anyhow. Just a bit of smoke. The wine's the thing.

1/15/034:18 PM

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tomMember

Where ya been,i2.

You will probably get the same kind of results,if ya don't cover it up much.

Wa's up with the Gator vs Tn game, not on TV tonight?

I thought you were in charge of entertainment.

1/15/036:21 PM

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