Text 5054, 80 rader
Skriven 2013-09-25 08:02:32 av Dave Drum (1:261/38)
Ärende: Chile 4090
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Darned Good Boneless Short Ribs
 Categories: Beef, Bbq, Rubs, Chilies
      Yield: 5 Servings

    1/2 c  Packed light brown sugar
    1/4 c  Granulated sugar
    1/2 c  Paprika *
  2 1/2 tb Kosher salt
  2 1/2 tb Fresh ground black pepper
      1 tb Granulated onion
    1/2 ts Cayenne
      2 lb Boneless beef short ribs;
           - connective tissue removed
      1 c  Your favorite thick barbecue
           - sauce

  * try 1/4 cup smoked paprika and 1/4 cup sweet paprika

  I love short ribs, but I've always been a braising person,
  convinced that you couldn't just grill a short rib and
  make it wonderful to eat. While writing this book I became
  obsessed with creating a simple, grilled boneless short
  rib recipe. The key is to trim the connective tissue that
  holds the bone to the meat. I found that often when you
  buy boneless short ribs, this tissue is still there, and
  it's tougher than a pair of Marine boots that have marched
  across Iraq. After that adjustment it's a matter of being
  patient at the grill. You want them nicely caramelized but
  you don't want to overcook them. They need to be pink
  inside to be tender enough to eat and enjoy. Serve with
  pinto beans cooked with garlic and cilantro or atop grits
  or mashed potatoes.

  In a medium bowl and blend together both sugars, the
  paprika, salt, pepper, granulated onion, and cayenne.
  Sprinkle the short rib pieces liberally with this mixture
  until coated on all sides. Let sit at room temperature for
  about 30 minutes.

  Oil the grill racks. Preheat your grill using all burners
  set on high and with the lid closed for 10 to 12 minutes.

  Place the beef ribs on the grill, close the lid, and
  reduce the heat to medium. Turn the ribs every 3 to 5
  minutes or so, so that every side gets slightly
  caramelized, 15 to 20 mins total. (If your short rib
  pieces are small, it wonÆt take quite this long.) The ribs
  should yield easily to the touch, not unlike a medium-rare
  steak or the way the tip of your nose feels. Reduce the
  heat a little more and brush the ribs with the sauce.
  Cover the grill and let cook for a minute or two for the
  sauce to set up, and then continue to turn and brush until
  all sides of the ribs have been glazed. Remove to a
  platter and let sit for 5 to 10 minutes, covered with
  foil. Serve.

  In the Kitchen: The seasoning mixture or rub makes more
  than you will need for this recipe, and itÆs fabulous
  sprinkled over beef brisket, pork chops, pork tenderloins,
  or, of course, pork ribs. Store the mixture in an airtight
  container for up to 2 months.

  by Fred Thompson; Grillin' with Gas

  Epicurious | May 2009

  Yield: Serves 4 to 6

  MM Format by Dave Drum - 01 June 2009

  Uncle Dirty Dave's Archives

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... Ice cream is exquisite. What a pity it isn't illegal. - Voltaire.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)