Putting my beef ribs where my mouth is...

The Naked Whiz · September 2003

<p />I suggested a recipe to Qbabe for beef ribs (Hugh Carpenter's orange beef ribs) so I thought I'd try them myself. I had trouble getting the membrane off of one of the slabs. It just kept tearing into small pieces. I didn't have any trouble with the other one, but I thought I got it all off, but it seems after cooking like the membrane was still there. Very curious. Anyway, here are 6 pounds of beef back ribs. All the lovely bits and pieces you see are the chopped garlic, orange zest, green onions and cilantro in the orange sauce. I did them at about 250 for 6.75 hours. They turned out very nice. Having extra sauce was great for using at the table because you get those fresh flavors with the smokey meat. And the peppercorns added just an afterthought of heat. I liked them a lot and wouldn't mind doing them again.[p]TNW

Freak · September 2003

The Naked Whiz,[p]Ooooo Weeee! I know what I'm makin for the Atlanta/Tampa Bay game next Sunday.[p]I just ate and now I'm hungry again.[p]-Tom

Unknown · September 2003

The Naked Whiz,[p]
Its killing me. Where can I find the recipe?

QBabe · September 2003

thebear,[p]It's in the an eariler thread that's now in the archives. Here you go...[p]QBabe
:~)

[ul][li]Beef Ribs Thread[/ul]

QBabe · September 2003

The Naked Whiz,[p]Hey, those look alot like mine, except you've got more of 'em![p]Thanks for the recipe. It was a fun cook.[p]Tonia
:~)

tach18k · September 2003

The Naked Whiz, On the membrane, there is a very thin skin left on the rack, I use a sharp knife and score a line down the center of the back side rib bone, when the ribs cook the membrane spilts and makes for easier eating. Its getting hard to find ribs that havent been trimmed around the ends. [p]

Zip · September 2003

The Naked Whiz,[p]The marinade sounds great and I'm going to try it on some skirt skewers. Thanks for sharing![p]Ashley

Putting my beef ribs where my mouth is...

Comments

Categories