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Sortilège Maple Glazed Beef Ribs
paqman
Posts: 4,923
Rubbed with Joe Beef butcher's blend.
250-300F indirect for 6 hours.
Made a glaze with Sortilège Canadian whiskey, maple syrup, worcestershire and dijon mustard. Brushed the meat with the glaze every 45 minutes or so after the first 2 hours.
The potatoes were baked sometime last week. I made the stuffing with the potato flesh, sour cream, yogurt, cheese and bacon.
Finished pics comming soon.
250-300F indirect for 6 hours.
Made a glaze with Sortilège Canadian whiskey, maple syrup, worcestershire and dijon mustard. Brushed the meat with the glaze every 45 minutes or so after the first 2 hours.
The potatoes were baked sometime last week. I made the stuffing with the potato flesh, sour cream, yogurt, cheese and bacon.
Finished pics comming soon.
____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo MachiavelliComments
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That's going to be incredible! I've never seen beef ribs sold like that, very cool.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I am having a hard time with the pictures...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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My friend, whiskey is known to mess with cameras and the uploading processpaqman said:I am having a hard time with the pictures...Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
This was serious stuff. SWMBO says that they were much better than pork ribs.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Oh man - that plate is a masterpieceMike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
What's the sauce on the plate? Is that leftover glaze for dipping?Mike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
I wonder are those leftover from a veal calf?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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It's just BBQ sauce, I did not have any more leftover glaze. The BBQ sauce was unnecessary... The meat was so tasty, it was awesome. Best diner we had in a long time.thegooddocta said:What's the sauce on the plate? Is that leftover glaze for dipping?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Those ribs look insane! The glaze sounds sticky and ferociously delicious. Excellent work on these.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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The french label said they were beef back ribs but the english translation said they were side ribs... I got them from the grocery store so even if I ask the butcher, I will never know for sure... I live in a french locality so I assume that the french version is the right one.blind99 said:I wonder are those leftover from a veal calf?
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Best looking beef ribs I've seen posted to date. And I've seen some excellent pictures posted on this forum. The picture of the crusty rib is off the chain. Great job my friend north of the border.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
@paqman ....looks fantastic! What were the proportions on the glaze ingredients? Thanks.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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its a shame i cant taste any of that. looks fantastic.
Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
https://www.instagram.com/oldcolonysmokehouse/
L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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WOW! These look great.
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Wow, that looks fantastic...and I learned a new word and a new drink.Raleigh NC, Large BGE and KJ Joe Jr.
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@gpsegg I used equal parts maple syrup / whiskey / worcestershire + about a tablespoon mustard.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Looks great @paqman. Your posts are always one of my favoritesColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks great. Have to give these a try
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Looks perfect! I need to try that glaze.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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Whoa! Looks fantastic!
However, is that a BlackBerry in the background?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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@tarheelmatt Long live blackberry! Part of me really wants to go back. My bold was by far the best communications device I've ever used.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Hahah... I had a BB Tour and Bold and I really liked the keyboard. I could type much better on that than my current Note 4, or any other touchscreen device I have had since.blind99 said:@tarheelmatt Long live blackberry! Part of me really wants to go back. My bold was by far the best communications device I've ever used.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Darn it @paqman, I just hurt my tooth trying to bite the screen. You may have struggled with downloading pics, but the cook was a home run!!!
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This is why going out to a resturant is a poor second choice.... great jobNEPA, Med egg,
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