Saturday, December 6, 2008

Beef Rib in the Char-Broil Big Easy?

Yes, sir. This evening I will be cooking some beef rib in the Char-Broil Big Easy. While my wife and I were doing our grocery shopping, I had a taste for ribs. Don't get me wrong. I love pork ribs just as much as the next carnivore, but I love beef on a bone. There is something ancient about gnawing on a big bone with a lot of meat on it. Think Fred Flintstone at the table. So, I went over to the meat section of the local Wal-Mart. Yes, I do buy some meats from the Wal-Mart and found some beef ribs on sale for $1.30 a pound. Not bad. Not great. But, it will do. You are probably asking, "How do you cook beef rib?" Same as pork rib, partner. I use a dry rub on my ribs and finish them off with a barbeque sauce during the last ten minutes of cooking. My dry rub is a simple mixture of spices and seasonings. This recipe has been in the family for generations. Not really. I actually came up with one that I like and I believe in sharing my experiences and recipes with everyone. Here's the recipe. Ingredients: 1/4 cup paprika 1/4 cup mild or medium chili powder 1/4 cup brown sugar 1/4 cup ground black pepper 1 tablespoon cayenne 1 tablespoon garlic powder 1 tablespoon salt Preparation:Mix all ingredients thoroughly. Put the mixture in a shaker. Medium holes on the shaker lid would be great. Apply the rub liberally on the ribs. Don't be cheap with the rub. I said, "LIBERALLY!" Once done. You are ready to cook. In this case, I'm going to use the Big Easy to cook the ribs. I'll let you know how it turns out and give you some tips and hints on cooking the beef ribs.

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