TO Kickoff Summer - Off Topic BBQ Champ Rib Recipe

jdang thats some good stuff right there. I have a vertical smoker, gas grill and charcoal grill. I recently added an Orion cooker to my arsenal. The Orion is a neat thing. https://www.theorioncooker.com/products/the-orion-convection-cooker. I have had some pretty good success with it. I havent done a brisket in it yet but the claim is 4.5 hours for a 9 pounder. I don't doubt the time based on what I have experienced with it so far.

 

@Rickysabeast

Not sure why the crockpot hate as it's not that different from the turkey pan in the oven technique you described above...

Bottom line is the results. ;-)

 

Who would have thought that there are so many die-hard BBQ gurus here. I cook a great steak but I have no idea what all the terms and concepts are that have been shared. I tenderize everything- chicken, london broil, steak...doesn't matter. Then I get the gas grill super hot, throw the meat on and turn the burners to low, get a nice sear over 8-12 minutes, then flip to the other side for 6-8 minutes to finish it off.

The funny thing is, I'm a former restaurant owner (Italian) and a former meat cutter for Costco (which is not anywhere near the same thing as a butcher, LOL). It seems like I don't know a tenth of what a lot of you know about grilling.

 

I'll definitely give it a try the next time we grill. It's rare that I don't have anything on hand since I usually buy entire loins and then slice them down.

 

If you're cutting your own steaks and you're going to reverse sear, remember to cut your steaks about 2 inches thick, I find that thinner steaks (1") don't reverse sear as well, tendencies to over cook are pretty easy with the thinner steaks.

From what I read, your steak cooking tendencies are already leaning towards the RS, so it should be a very easy transition for you then it was for a stubborn old style "high and fast" guy like me, lol.

 

I use the crock pot. I stand the ribs up on end against one another so the fat drips off. After about 3 hours I pour the fat off. Slather on the sauce and cook until the fall off the bones. Works good for me and tastes awesome!

 

You guys grill em, and I'll eat .

 

I understand what Ricky's saying, because I'm pretty much the same, I like to cook, so I like doing all the extra work, but the crock pot is a great way to cook, I completely disagree with Ricky that it's the same as frozen food, but it is cheating, lol, but it's a good way to cheat because the results are quite good.

There are some things as well(stews), that SHOULD be cooked in a crock pot, the crock pot is a useful tool in the kitchen given the right application.

 

This post is making me hungry.

 

I agree that doing it the way most of you are describing would be the best. I just don't typically want to take the effort to do it. Also, you can marinate some chicken and throw it in the crock pot, and in a few hours mouth watering and falling off the bone

I do like the smoke taste in the ribs. I am a big fan of Famous Dave's BBQ

 

Im taking lunch at 11. can't stand it anymore

 

For a lot of us BBQ guys, it's really almost a spiritual thing, it's so good for the soul, like when I decide to do pulled pork, the excitement starts there, choosing the right roast, and when I get the roast into the brine, I'm already rubbing my hands together in anticipation.

Thats the day before I even start cooking, and I have to get up early so as to start the coals at 6 AM, now even though I am tied to the grill now for the next 10 or so hours, it feels like Christmas day, every time I check the grill it's like getting another present, and when it's done, it's like getting that shiny red bike all over again, and when you've got a bunch of people, oohing and ahhing, and too busy eating to talk, well that is a truly special feeling that I can't even begin to describe.

However, I do have a friend who likes to claim that he is the best lazy cook in the world, lol, and I have been impressed with his cheating ways, he did a lot of research though, because he likes food that tastes good, but, well, he's lazy, lol, but he does make food that tastes good with a minimum effort.

There is no substitute for the real thing though, and he freely admits that, that "real" smoky flavor just puts it over the top, but I had to grudgingly admit that he does a pretty good job, not soo good it shuts everyone up, lol, but satisfying none the less.

 

This is an amazing description of the smoking process. You win the internet today.

 

My go to for all things grill and smoke is www.amazingribs.com. They take a Cooks Illustrated/Seriouseats approach to outdoor cooking. Great advice on there, all tested.

 

To me, that's the only way to cut a steak- make it big and beautiful! That's basically why I do it myself since all the grocery store steaks are almost always skinny. It's super affordable to buy a whole ribeye or strip from Costco though....you can get around 12-15 gorgeous steaks for $80. Or if you want to go sirloin, you could get 2-3 great meals for a family of four for around $45. I stopped going to steakhouses once I did the math a few years ago- doesn't make sense to spend a lot more for a steak that's not as good.

 

I always get prime at Costco so it's more like $150+. I also dry age my own steaks, taken up to 100 days before. 40-60 days is good though.

That said, I still go to steakhouses. The good ones at least, get meat we can't get usually get. The stuff they're serving at the higher end steakhouses are not what we get at Costco. They get first dibs on the best meat, and the rest trickle down to us. So even if we buy prime, it's lower end prime. I've had everything from A5 Wagyu with it's life and death certificate, to Peter Luger, to Cut, Gibsons, etc. etc.

I go extreme in making beef at home, dedicated dry age, reverse sear, etc. but I still enjoy a damn good steak at a steakhouse. Again, their beef is different.

 

Gotta tell ya, I've never heard of the Reverse Sear on Steaks, but it makes perfect sense to me. Have you guys tried this using an indirect heat method on a grill, then put the sear on it?

 

Well, I have no acceptance speech ready... lol, thanks though, I've never won the internet before!

 

We actually ended up in one of our favorite roadhouses about an hour after I made that post, so I guess I kind of unintentionally lied, LOL. We will grab a steak from restaurants occasionally, but we usually try to cook them probably 95% of the time. I love cooking on the grill anyway though in the summer and fall....something about it just makes you feel at peace.

If you guys are ever up in the Asheville/Hendersonville area of North Carolina (or heading the the Blue Ridge/Cherokee/Gatlinburg area), check out Binion's Roadhouse. Their food is ridiculous good and you'll love the Vegas/gold rush theme.

 

Yes, but it's better in the oven. It's drier. One of the benefits of a reverse sear is drying out the surface of the steak before searing. Think back to high school when you put a bunsen burner on a cup of water. The cup didn't burn until all of the water boiled off. Same thing with meat. When you try to sear something that is wet, it'll just steam (resulting in no sear, and a tough piece of meat near the surface). I'll see if I can post photos later but my meat comes out looking like beef jerky almost, a weird translucent color. That is good.

In the grill, it just never gets like that. Ovens are drier, and electric evens even more so. That said, it still works, and it's better than not doing it.

The science is solid, the technique bullet proof. Give it a try, all you need is a probe or thermometer.

 

I've noticed on Hell's Kitchen over the years that Ramsey has the cooks throwing steak in the oven as well- that's always made me curious. I'm probably going to try it on Friday or Saturday and see what happens.

 

That's how I normally do it, though you need a fairly accurate temp gauge to keep it low, that's the real key, you want it to cook at approximately 270 until it's about 10 degrees(in the meat) under what you want to finish.

I almost exclusively use charcoal, lump charcoal is the best if you have to continue feeding the fire, because it has no additives, but to finish off with charcoal, I start another small set of coals in the chimney starter to add that super heat to the finishing.

 

Well, it's kind of a double edged sword, because the meat is more flavorful cooked over charcoal.

I actually did the Pepsi challenge on this with my family(I'm a big fan of America's Test Kitchen), and the grilled steak won hands down, it was simply more flavorful.

Also, and I'm not saying you're wrong, I want to make that clear, but I've never heard that drier is better when cooking meat, actually that is counter to what I've learned.

Again, not saying you're wrong, just saying I haven't heard about it, but that's just like the reverse sear, I had never heard about it, until I did, and then, I didn't believe it until it was proven to me by a friend.

Incidents like that give me a little bit more of an open mind.

 

You can still grill at the end over coals. I'm talking about the low and slow part. It is better in the oven, with the drier heat. Once it's done, you can take it to a pan, a torch, a grill, whatever (just adjust accordingly). I've done it all the different ways.

 

I like to make a prime prime rib roast..

the first thing I do is the rub..what I dont like is when cooks take chunks of garlic and place them in the meat...no no no, try this next time..

take your garlic, chop it up, take your rosemary and thyme, chop it up, take your crushed black pepper and grind it over your garlic and rosemary/thyme, then, take your kosher salt and sprinkle that on top of your mixture, then take the fat part of your chefs knife and press and smear the salt and garlic mixture into a paste, then put that into a bowl with olive oil, then spread that all over your roast..

then i like to get the sear first with the fire on the meat, sear that bad boy on all sides on a hot flame, get that color then throw it in the oven..

you wanna talk about a crispy flavorful decadent crust with that soft flesh on the inside...its really good man, folks always say its the best prime rib they ever had...its that paste almost burnt into the whole crust so you have the fire grilled flavor thats memorable, then the oven cooks the rest..

i never use chuncks of garlic in anything..

My tomato sauce...child please, take that extra virgin, heat it up, then add your salt garlic paste to the oil along with finely chopped onion, heat it up quickly couple mins, then add your tomato puree, cook for 30 mins, add fresh basil and little crushed red pepper, finish with some butter and you will have a velvety tomato sauce that will make her panties wet.

 

That is how I do it. I put it on the top rack at low heat, add some wet wood chips to the charcoal to give it a low slow smokey flavor, then turn the heat up with more charcoals, move the charcoal tray to the very top and burn the crap out of it. Best steak ive ever done or had.

 

Bless you brother, It's so good to know someone else understands. It's all for that blissful moment of silence 2-3 minutes after the foods been served. When the chef gets to just look around at everyone they love face down and lips smacking, no intelligent noises coming from them. Then and only then can you relax and enjoy it all yourself. It is one of lifes greatest pleasures.

 

I shop a place called cash and carry here. Check for restaraunt supply wholesalers that sell retail also. Just BBQed for 70 and got ribeyes for $5 pd. Had to cut em myself but they are $10 in the store. Get a vacuum packer and you can save $100's and eat like a king.

 

Getting rid of the silver skin on ribs isn't hard. I use a paper towel and grip one end and just rip it off. The paper towel holds it better.

 

It's funny sometimes, what can put us "on cloud 9", many hours of effort for a few moments of bliss, but in those few moments, it's like a perfect world.

It's stuff like this that can also connect us as fans, this OT stuff, because we all have friends that have different views of our teams, friends that are fans of rival teams even, but on these message boards people get reduced to their opinion of the team.

So you and I have a different opinion on RT, but we both love our friends and family a lot, whats more important, lol, if my friends or family need me, all they have to do is ask.

Life is more than who you root for, except for steJ fans of course, and also the Pats, if we're being honest, because there's always a couple of exceptions, but then there's the Bills fans, and don't get me started on 9ers fans, and then there's the ....