Comments on: Friday Grilling: BBQ Short Ribs

By: xcfavuy

xcfavuy — Wed, 05 Oct 2011 07:28:25 +0000

By: Servena

Servena — Tue, 04 Oct 2011 12:36:19 +0000

Your articles are for when it absolutely, positively, needs to be understood oevnirght.

By: Grilled Radicchio with Balsamic Vinegar | Michael Ruhlman

Grilled Radicchio with Balsamic Vinegar | Michael Ruhlman — Fri, 26 Aug 2011 15:16:36 +0000

[...] about anything can be grilled that won’t slip through the grate or grilling basket. You can’t grill batter, you can’t grill soup (though you could keep it hot on a [...]

By: Branding Bazaar Blog

Branding Bazaar Blog — Sun, 07 Aug 2011 19:38:49 +0000

Get A The Grill Master Bbq…

[...] ppose my sauce would work just as well with beef short ribs. I like to braise sp [...]…

By: allen

allen — Wed, 27 Jul 2011 09:10:52 +0000

A good and unique barbecue sauce that my neighbor orders from Georgia is from a place called Armstrong’s barbecue in Summerville Georgia, it has lots of peppercorns and tangy with mild heat, and like all good family owned joints the recipe is top secret, we can’t get the recipe from them but would love to know how to make it – shipping to west coast cost a fortune.

By: ruhlman

ruhlman — Tue, 26 Jul 2011 12:21:57 +0000

hey suzanne, a big green egg was delivered to my house yesterday. I’m eager to play. What all do you cook on it, in it.

By: Suzanne Florek

Suzanne Florek — Tue, 26 Jul 2011 11:05:35 +0000

Michael, I really like the way you handled the ribs straight on the grill. We have a Green Egg that I’ve been playing with and find it is amazing for smoking and cooking from start to finish. The trick is to keep the temp at 225 for 3 hours and baste with apple juice every 20 minutes. I then finish them with the sauce. They come out super tender.

By: Mantonat

Mantonat — Mon, 25 Jul 2011 14:58:53 +0000

Seems like almost every bbq sauce recipe I read includes powdered garlic, onions, and chile peppers. When I’ve gone that route, the sauce always comes out a little gritty. I usually make a Texas-style bbq sauce with molasses, apple cider vinegar, canned tomatoes, garlic, onions, and some sort of dried chiles (like ancho) that I reconsitute in hot water then puree and strain. I add a little brown sugar, but not too much – most of the store bought sauces are way too sweet so I try to keep the sweetness level down. I’m not a big fan of any kind of stock or drippings in the sauce because I think any meat-based sauces end up with an odd tinny quality.

By: ruhlman

ruhlman — Mon, 25 Jul 2011 12:57:04 +0000

great use for cherry tomatoes!

By: Carri

Carri — Mon, 25 Jul 2011 05:28:32 +0000

I have been making a great BBQ sauce with oven roasted cherry tomatoes, balsamic vinegar, brown sugar, red chili, smoked paprika and salt. Grind in a food processor and your done…no need to cook, just eat. so good.

By: allen

allen — Mon, 25 Jul 2011 00:25:42 +0000

I just did a weekend in Victoria in search of the perfect poutine. “Poutine”: if you don’t know what it is Google it, friggin amazing and after 8 different samplings with lots of beer I’m now a poutine snob ready for some defibrillators!

For my BBQ I like to braise the meat covered 250f 3 hrs, and use the drippings with brown sugar, tyme, cider vinegar, ketchup, orange zest, s&p maybe a little mollases or maple syrup and a splash of bourbon, reduce until thick, sear the meat over open flame: just dig a pit and put some wood and a grate over it. Baste once or twice and done. Simple and delicious.

By: Erin

Erin — Sun, 24 Jul 2011 19:29:51 +0000

Ha! Oh my god, when I first saw that picture (without my glasses on) it looked like you were grilling hardboiled eggs. Grilled Vidalia onions sounds MUCH better, which is to say, delicious!

By: Natalie Sztern

Natalie Sztern — Sun, 24 Jul 2011 00:03:08 +0000

See this is where I call this a barbecue rather than a grill…grill to me is gas…I only barbecue and in fact just today cooked an entire chicken slowly @200-250 F for 2 hours. My fear has always been when to know it is time to add more coals and today I conquered that fear and added more coals at the halfway mark when the ashen ones were about half their original size

By: Casey LaRue

Casey LaRue — Sat, 23 Jul 2011 23:48:13 +0000

I just recently started breifly smoking my shortys then sous vide then grill. The smoke flavor comes out far more pronounced then you’d think. Another option would be to quickly grill over wood fire then chill and sous vide.
As far as bbq sauce goes my standby is to grill mirepoix+fennel+poblanos+garlic+good tomatoes and then puree with toasted dried chilis of your choosing. Now reduce red wine and veal stock with your puree. Maybe toss in some fresh herbs like rosemary, marjoram or parsle then cook until it has a nice consitency. Adjust seasoning with acid, salt, sugar and done.
Also a few sticks of rosemary tied together work great as a basting brush.

By: Danny Bredahl

Danny Bredahl — Sat, 23 Jul 2011 23:48:01 +0000

Sherry,

There is some “science” out there that indicates that cooking over a gas grill causes the meat to create a layer that doesn’t allow the smoke to penetrate as fully as charcoal or gas. In addition, gas burns clean which means less flavor than you would impart using charcoal or wood.

I’ve never owned a gas grill so I can’t say whether or not this is science is indeed a fact or an opinion couched in scientific language to make it sound more compelling. I do know that you never see gas grills in BBQ competitions or at highly-regarded BBQ restaurants.

Please note that I’m not disputing that you can put out some great food using a gas grill. I’m jjust trying to point out why you always hear about wood or charcoal/smoke chips as the preferred method when cooking low and slow.

Michael has linked to Meathead’s BBQ site up above (12 styles of BBQ sauce). There isn’t a better reference on the Internet (or in a cookbook for that matter) than his site when it comes to BBQ.

By: ruhlman

ruhlman — Sat, 23 Jul 2011 14:13:58 +0000

not sure i understand. method three is cooking sous vide, sealed in a bag.

By: ruhlman

ruhlman — Sat, 23 Jul 2011 14:13:03 +0000

a fair question, and if you can control the heat, i suppose it will do. but in order to get flavor off the gas gril, the ribs would have to drip on the flames to create smoke, but they won’t do that over indirect heat. I suppose you could put a pan of wood chips in there for smoke. It’s just trickier, but if you’re clever can certainly be done, you’re right.

By: ruhlman

ruhlman — Sat, 23 Jul 2011 14:10:56 +0000

225-250 best

By: ruhlman

ruhlman — Sat, 23 Jul 2011 14:10:19 +0000

love this idea!

By: ruhlman

ruhlman — Sat, 23 Jul 2011 14:09:57 +0000

good comments on the contrasting flavors of smoke and sauce. thanks.