Made three different batches of ribs over the weekend. Beef, pork, and beef short rib.
Tastes more like a steak but beef short rib is quick and easy if you get it crosscut. Marinated a couple hours (in soy sauce, molasses, ginger, cayenne) and just threw on the grill. Very good and real quick.
Boiled the beef ribs for about an hour and basted with a nice sauce on the grill to char up for about 20-30 minutes. Those came out great.
For pork, pulled some nasty pork ribs out of the freezer. Boiled and threw on the grill to char up. The texture was okay but they were nasty. Shitty meat.
Made three different batches of ribs over the weekend. Beef, pork, and beef short rib.
Tastes more like a steak but beef short rib is quick and easy if you get it crosscut. Marinated a couple hours (in soy sauce, molasses, ginger, cayenne) and just threw on the grill. Very good and real quick.
Boiled the beef ribs for about an hour and basted with a nice sauce on the grill to char up for about 20-30 minutes. Those came out great.
For pork, pulled some nasty pork ribs out of the freezer. Boiled and threw on the grill to char up. The texture was okay but they were nasty. Shitty meat.
Always been a big pork Q fan over beef but I gotta tell ya, ain't nothing wrong with a beef rib if you flavor it right and get it tender. Also much leaner.
No beef ribs left over
For sauce, used bottle of stubbs and cut it with lots of vinegar and some water. For the carmelized glazing, took some molasses and vinegar
Always been a big pork Q fan over beef but I gotta tell ya, ain't nothing wrong with a beef rib if you flavor it right and get it tender. Also much leaner.
No beef ribs left over
For sauce, used bottle of stubbs and cut it with lots of vinegar and some water. For the carmelized glazing, took some molasses and vinegar
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