BBQ FAQ Section 10.2.5

 

10.2.5 Short Ribs

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[How about a recipe for smoking beef short ribs?]

Carey W. Starzinger--

Smoked Short Ribs

Amount

Measure Ingredient Preparation Method

4

pounds beef plate short ribs

10 1/2

ounce condensed tomato soup

3/4

cup dry red wine

1/4

cup finely chopped onion

2

tablespoon cooking oil

1

tablespoon prepared mustard

2

teaspoon chili powder

1

teaspoon paprika

1/2

teaspoon celery seed

Soak wood chips (Mesquite or Hickory) in enough water to cover starting about an hour before cooking time. Drain the chips. In covered grill, place low coals on both sides of a drip pan. Sprinkle coals with some dampened wood chips. Place ribs bone side down on grill. Replace cover. Cook ribs until done, about 1 1/2-2 hours, adding more wood chips every half hour.

Meanwhile, in saucepan, mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp. salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more; brush ribs frequently with sauce.

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[Can someone tell me where to find skirt steaks and how to cook them?]

Garry Howard--

Now that fajitas are a yuppie fad at just about every restaurant, skirt steak is no longer cheap. These days there's not a big difference in price between skirt steak and flank steak. I like to marinate skirt steak overnight and then grill it quickly over a high heat so it is still rare in the center. Slice it thinly across the grain.

Here's a good marinade.

Grilled Marinated Skirt Steak

Amount

Measure Ingredient Preparation Method

3/4

cup cumin seeds lightly toasted

6

Jalapeno chiles

4

cloves garlic

2

tablespoons cracked black pepper

1/2

cup lime juice freshly squeezed

3

bunches cilantro stems and leaves, washed

1 1/2

cups olive oil

2

teaspoons salt

3

pounds skirt steak, trimmed of excess fat

Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add remaining ingredients and puree until smooth.

Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator.

Cook steaks over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips.

Source: Two Hot Tamales Food TV Show TH6176

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

Thursday, November 25, 1999
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