Ribs
Category: Ribs Published on Wednesday, 14 December 2011 16:40 Written by Super User Hits: 260
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Bronto-Rib.Short-Rib.Spare Ribs.Baby-Backs. When it comes to eating bliss, its hard to beat The Rib
Beef ribs,(also known as Texas- and Bronto-ribs due to their size), are a work of art. To be crispy, meaty, fatty, and tender all in the same bite is something only a beef rib can do. Cooking these monsters takes a two-zone cooking method, great rub, and a little hurried patience. The ribs pictured above have been moistened and rubbed with Griller's Rub then given a second rubbing of fresh, finely chopped yellow onion for a little extra kick and aroma during the second cooking phase. Cook over high heat with your pit lid open to form some charring and crispy ends. Once that has been accomplished, move your ribs to the warm zone and shut your pits lid to create an oven like environment. After 8-10 minutes, open and flip and shut for another 8-10 minutes then check for doneness. During this time of warm zone cooking you can glaze with sauce to add another layer of flavor. Grilled ribs are a contrast from slow cooked BBQ ribs. They are not a spongy, fall-off-the-bone meat-stick tasting only of smoke and salt. Instead, grilled beef ribs have pull and texture, sharp flavors of rub and meat with a light smoke finish. This application can also be used for short-ribs.