Originally posted by Shaj:
I've got into the habit lately of making beef ribs, except I have the most mouth watering methodology now.... it would get me crucified in Texas though: I pressure cook the ribs first, for about 40 minutes, with only a small amount of water (probably 3" of water), so that the flavor stays in the meat instead of getting boiled out and diluted. The fat on the ribs just melts off and the meat becomes so soft that the bones just slide out when I take them out of the pressure cooker. The meat generally stays in one big piece though. Then I baste the meat in bbq sauce and gril it over very high heat to make it crispy on the outside. The end product is the best ribs on the planet earth. And they are very tasty, soft, and fatty TASTING (all that connective tissue becomes delicious too, and takes on a fat-like texture, the good kind of fatty texture, not the gross kind), but they are in fact very lean. You guys gotta try this.
Football Sundays I always make something in the crock pot. House begins to smell great around noon and by time the game starts (4:00 est) it is ready to go when ever we are ready. Today I'm trying something new, lemon-artichoke chicken over noodles. The wife wants soup but here in FL it's still just too hot.
Originally posted by SJniner7:
tri-tip on sale at safeway, so I am going to try this rub and let it sit overnight.
3 TBSP - worchester, black pepper, salt, garlic, chili pepper, onion salt, ground cumin, cilantro
7 lb' tritip
combine rub ingredients and put on tri-tip for 1 hour. **I will probably put on overnight and wrap it in saran wrap tightly**. Have a hot zone and warm zone on grill. Sear both sides of tri-tip, then cook to desired doneness in warm zone for remainder of time (approx. 90 minutes). Let rest for 10 minutes. Slice thinly and serve!
OMG... Mouth Watering at the thought. Can i come over? PLZ!
I'm not sure what I'm going to be making... wife has work :( and I'll be alone watching the game. Not fun eating alone lol.
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