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Beef Back Ribs and Pork Chops

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DMW
DMW Posts: 13,832
in EggHead Forum
So I've been gone a lot and haven't had much time to cook. Finally home this weekend and changed that.

I was in Texas this week and picked up some Rudy's Rub and wanted to try it on ribs. I already had chops thawing for tonight and adding ribs to the menu meant way too much protein for us, so I invited the neighbors this morning. Headed to Wal Mart and they were out of pork ribs. No spares, no baby back. So I picked up some beef back ribs.

On the XL with oak for smoke.


After about 3.5 hours I put them in the pan with Worcestershire sauce/red wine vinegar/white onions and honey drizzled on the ribs. Covered tightly with foil and back on.
 
After just over and hour I got them out of the pan and back on.


The contents of the pan smelled way too good to discard, so in a pan and on the stove to simmer. Just before eating I strained it and served it as an aus jus.


I brined the chops first in Mad Hunky Pork Brine (http://madhunkymeats.com/product/pork-brine-1-gallon/)

About an hour before dinner I added them to the XL for a reverse sear.


Got the small fired up for grilling duty and grilled some zucchini.
 
When the zucchini came off I pulled the woo and opened it up. Glazed the chops with some Thai Sweet Chili sauce and then seared them.
 
And here they are finished.

And the beef ribs.


Oh, I also made some macaroni salad mostly based on The Pioneer Woman recipe (http://thepioneerwoman.com/cooking/2012/06/the-best-macaroni-salad-ever/)



This was my first time making macaroni salad, and I have to say it was really good. I cut way back on the sugar and went with white onion instead of green. I also added a decent bit of cayenne as well. I wanted the salad to have a good bit of bite instead of sickly sweet, and it sure did hit the spot.

Hope everyone had a great weekend, and here's to another week of travel and meetings...

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Well done, sir!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    If you're still looking to move, there are some houses available in my hood. I'll be your neighbor. :hug: 
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  • Black_Badger
    Black_Badger Posts: 1,182
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    Look at the pull back on those beef ribs!!! That's amazing!

    Great looking stuff here man. Glad to see you back around and thanks for sharing this.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • SGH
    SGH Posts: 28,791
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    Brother D, your cooks never cease to amaze me and this one is no exception. That's some fine looking grub by any standard or measure. A feast fit for a king. Allow me sir:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Well done Dwayne. 
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
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    Damn, nailed it!  Great improvisation!
    Sandy Springs & Dawsonville Ga
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Looks great man. Way to audible and score a touchdown anyway. Nicely done.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • caliking
    caliking Posts: 18,731
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    Nicely done.

    Beef ribs at HEB always look sad,  so maybe I'll take a peek at wally world. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,836
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    Oh my. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hotch
    Hotch Posts: 3,564
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    Those beef ribs look amazing. Great cook Mr. D

    What part of Texas did you pickup the Rudy's Rub?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • NDG
    NDG Posts: 2,431
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    wooo, nice cooking !
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Legume
    Legume Posts: 14,618
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    I need to give beef ribs another try, following your method here - those look great.
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  • ncaito
    ncaito Posts: 30
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    Great looking beef ribs, sir. I am also a big fan of Rudy's on all things beef love using that on my ribs and brisket.

    Brandy Station, VA Egghead

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  • drewmack
    drewmack Posts: 53
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    How much worcershire and red wine vinegar did you use?
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  • DMW
    DMW Posts: 13,832
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    drewmack said:
    How much worcershire and red wine vinegar did you use?
    @drewmack - Sorry for the delayed response, was traveling for work and been busy. I didn't measure, just dumped in some of both to provide liquid for a moist braise. You could use just about anything, red wine, beer, etc.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    DMW said:
    Sorry for the delayed response, was traveling for work and been busy. 
    This is not a acceptable excuse ;) You know I'm only kidding brother D. Again, great looking grub above.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,832
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    SGH said:
    DMW said:
    Sorry for the delayed response, was traveling for work and been busy. 
    This is not a acceptable excuse ;) You know I'm only kidding brother D. Again, great looking grub above.  
    I know it really isn't, but what really gets me is I haven't been able to cook all week.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    DMW said:
    but what really gets me is I haven't been able to cook all week.
    Brother sometimes life and work just gets in the way. Ain't nothing a working man can do about except roll with it. It's sad but it's so brother D.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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