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jeepdad
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Joined: 21 Sep 2008
Posts: 5567
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Sep 03 11 10:50 pm    Post subject: Cow Reply with quote

I got a hankering for some beef ribs! I found some meaty ribs so time to fire'em up! I am trying a rub and sauce from Mixon's new book. I tried his barbecue chicken recipe and loved it so see how this turns out.

--jeepdad


Stuff.


Mmmm chili powder, red pepper flakes, and Cajun hot sauce! Can't go wrong with this stuff!




Rub


Making the vinegar sauce to add to the Tangy Sweet Sauce.












A little bit of mustard to hold the rub on.


A very light coat.


Rub added.




Into the fridge until ready for the smoker.


On the smoker!


Heavy thunderstorms today.....my high-end expensive rain mod!




Done and resting.




Cut up on the platter.








Man oh man I liked the rub and sauce a lot another keeper. These were some good ribs I think I got some behind my ears! Very Happy


I was at Lunga Reservoir Thursday aboard Quantico and these guys were chilling by the road side. Give'em a few more weeks and they will be hiding out for sure!


Beef Ribs Rub
Serves 4

16 beef short ribs, or 8 whole beef ribs
2 T kosher salt
2 T coarsely ground black pepper
3 T dark brown sugar
1 t chili powder
½ t ground turmeric
½ t ground coriander
1 t garlic powder
1 t onion powder
1 recipe Tangy Sweet Sauce

Peel off the thick membrane that covers the back of the ribs. In a medium bowl, combine the salt, pepper, brown sugar, chili powder, turmeric, coriander, garlic powder, and onion powder until mixed well. Coat each side of the ribs. Place ribs in foil or a foil tray, cover and allow to sit in fridge overnight.

Tangy Sweet Sauce
Makes about 4 ½ cups

1 cup Basic Vinegar Sauce
1 cup light corn syrup
1 18 ounce jar peach preserves

Combine all the ingredients in a blender, and blend until thoroughly combined. Scrape into a large container or bottle. Store, refrigerated, for up to 1 year.

Basic Vinegar Sauce
Makes about 3 ½ cups

2 cups cider vinegar
1 cup ketchup
½ cup hot sauce
2 T salt
2 T coarsely ground black pepper
1 T red pepper flakes
½ cup sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.
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Pinkelephant
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Joined: 20 Nov 2010
Posts: 1437
Location: Mode, IL

PostPosted: Sun Sep 04 11 7:25 am    Post subject: Reply with quote

Looks Awesome!!
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Sun Sep 04 11 7:27 am    Post subject: Re: Cow Reply with quote

Wow, looks delicious jeepdad!
Thanks for sharing the recipes.

On a lighter note, I almost said "where's the beef?"
when I saw this picture. Laughing Shocked Laughing Wink
jeepdad wrote:

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jeepdad
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Joined: 21 Sep 2008
Posts: 5567
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Sep 04 11 7:32 am    Post subject: Reply with quote

Pinkelephant Thanks!

MacEggs Haaa! Me too. When I popped the lid on the smoker and saw how much they had shrunk....it is funny....but dang tasty! Very Happy Very Happy Hope all is well.

--jeepdad
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Sun Sep 04 11 7:39 am    Post subject: Reply with quote

Love the high end mod!! Also love the way the beef started to fall apart when you cut 'em!! Lookin good Dan!
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sun Sep 04 11 7:52 am    Post subject: Reply with quote

Wow! Shocked

I need to do some beef ribs.

They look great Dan. Smile

Going to try your bean recipe tomorrow.
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Smokin' Hoglegs
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PostPosted: Sun Sep 04 11 8:46 am    Post subject: Reply with quote

Love your cooks Jeepdad, another fantastic one here!
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SmokeHound
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Joined: 29 Aug 2009
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PostPosted: Sun Sep 04 11 8:59 am    Post subject: Reply with quote

Dang those look tasty, Dan! Very nice indeed!!
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Sun Sep 04 11 10:20 am    Post subject: Reply with quote

Dan thanks for posting your recipes,you always go all out....those beef ribs look amazing,nice pull back on those bones.How did you like Myrons recipes.

Go Skins! Very Happy
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jeepdad
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Joined: 21 Sep 2008
Posts: 5567
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Sep 04 11 5:38 pm    Post subject: Reply with quote

Tony, I wonder if I could sell my rain-mod idea to Weber?! Very Happy

Thanks Robert. Enjoy those Drip Beans!

Smokin' Hoglegs Thanks bro!

SmokeHound Thanks. You whipping up anything this weekend on the smoker or stove?

Thanks CB. I have tried two of Myron's recipes and I have really liked them both. There are others in the book I want to try as well. Some folks say "those are not his real recipes". Well, they may not be but they are dang good! I really want to try a whole hog with his recipes some day. Hope all is well brother.


Last edited by jeepdad on Sun Sep 04 11 8:45 pm; edited 1 time in total
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Sun Sep 04 11 8:30 pm    Post subject: Reply with quote

Dan, awesome job on them bones they look delicious. Very Happy Beautiful scenery and the plate up with the corn and tater is over the top. Nicely done my man. Very Happy
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jess
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Joined: 26 Sep 2007
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PostPosted: Sun Sep 04 11 8:44 pm    Post subject: Reply with quote

Those are some seriously good lookin beefsicles...
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zski
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Joined: 26 Jan 2009
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Location: Bartlesville,Ok

PostPosted: Sun Sep 04 11 10:02 pm    Post subject: Reply with quote

Nice job, Jeepdad. That's some beefy deliciousness right there.
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TrailerBuilder
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Joined: 08 Feb 2010
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PostPosted: Sun Sep 04 11 10:15 pm    Post subject: Reply with quote

Looks good as always Jeep, your rain mod is probably a $100 add on Laughing
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jamesbea
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Joined: 13 Nov 2010
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PostPosted: Mon Sep 05 11 5:05 am    Post subject: Reply with quote

I have tried beef ribs a few times and have similar results with shrink. I can remember years ago when I lived in El Paso, TX that several BBQ places would serve beef ribs that were huge & that had tons of meat on them.

Anyone know the cut they may be using? They were the best ribs (beef or pork) I have ever had.
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