Wednesday, 19 May 2010

Beef Ribs

BBQ Date: Mid May
BBQ Weather: Bright but fresh
I stopped by the Ginger Pig in Borough Market the other day to pick up a couple of racks of baby back ribs – practice for the upcoming “Mayhem in May” competition being held by the British BBQ Society.  They didn’t have baby backs, only some mean looking shiners (ribs with the lots of bone shining through the meat), so I left disappointed.  But my subconscious had recognised something more interesting, which I couldn’t pass up.  I went back to the shop and bought this pair of racks of beef ribs.
The Ginger Pig is one of the best producers of meat in the UK and their beef is fantastic.  The standing rib roasts are glorious and cost serious money.  These bad boys were cut from the same, aged beef and despite their enormous, flintstone-like mass cost a mere £3.50 each.  They smelt absolutely beautiful – sweet, fatty, ruby red meat and great big chunky bones.

I oiled them up and dusted them down with a spicy rub based on Mike Mills’ magic dust;
  • 0.5 cups paprika
  • 0.25 cups salt
  • 0.25 cups sugar
  • 2 tbs mustard powder
  • 0.25 cups cumin
  • 2 tbs black pepper ground
  • 4 tbs cayenne pepper
  • 0.25 cups garlic powder
This is them next to a set of wings that were along for the ride;
These went onto the smoker at about 2pm – I set it with just oak wood this time to compliment the beef and set the smoker at 250F and left it until 5pm.  At this point the ribs looked great but still felt like they needed longer (to be expected with meat this primitive looking!)
IMG_9076 IMG_9077
The wings came off and the ribs stayed on.  The ribs smelled incredible.  About 7:30 I lifted the lid and basted the ribs with Famous Dave’s BBQ Sauce
By 8 the ribs felt and smelt ready so I pulled them off and left them to sit in foil for 30min, before removing and slicing.
Verdict: Sublime – easily the best thing I’ve eaten this year.  Sweet, smokey, juicy meat with a texture (near the spine end) like a slow cooked casserole (but probably softer), running to firmer and finally caramelised/burnt meat at the rib end.  A surprise find and a total triumph. 

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