Beef Ribs and Smoked Baked Potatoes

Pork ribs might be more popular, but nothing beets the looks of a huge rack of Beef ribs roasting away on the grill just like Fred Flinstone would eat.

The first thing to do was make the sauce that would be smeared on them, as well as used in the marinade. The sauce was ketchup based mixed with a number of other things to create a nice smokey flavour.

Next up was the marinade, which was mostly pineapple juice, some of the above sauce and a few other things.

While the marinade was simmering the ribs had to be prepped. Just like with Pork ribs the membrane on the back of these should be removed. Also just like Pork ribs I find the best way to remove this is by first getting it gone with your fingers and then use a paper towel to grip it as you pull it back. Now look at how bright and red these ribs were! Then have a look at what they looked like after 12 hours of being in the marinade, not nearly as bright red, but smelled of pineapple juice.

The ribs then smoked on medium heat for 4 hours with Alder wood. The meat really pulled way from the bone, once done it was nice and tender and juicy. The potatoes also went on for an hour. They were, as usual basted with butter, and then sprinkled with salt and pepper and cooked until they were soft.

 

Once the potatoes were done, I squeezed them to soften the insides and then cut them open and filled them up with sour cream, and then a shot of the BBQ sauce, and sprinkled real bacon bits and dried chives on them.

After 4 hours on the grill the ribs looked like this. They were being basted for the last hour.

and of course the meal as it sat on my plate before I chowed down on some real good eating. YUM!

Back after some slacking off with one big Update!

Well, I kind of slacked off on the updates for the last year, so here is a big one, two dinners and 2 lunches. This update includes a chicken breast with Honey and Maple syrup, a T-Bone Steak with Dry mustard, pepper and salt, and two types of Ribs, pork and Beef. Lets start with the Pork ribs.

The first step with the ribs was remove the thin membrane on the bone side. The best way I find to do this is to get it going first with your bare fingers, and then use a paper towel to grip it as you peal it right off. After the membrane was off a texas style dry rub was applied to both sides all over for some heat.

Next the ribs went right on the grill for some indirect smoking for almos

t 4 hours. Making sure to not open the grill to much so that the smoke didn't escape. 

After two hours it was time to start applying the mop sauce, and put the Sweet potatoes on. They were salt and peppered before putting them on to cook. After they were cooked they were mashed and mixed with Maple syrup and Jack Denials.

Once the Potatoes were done they were mashed as described above and covered. Next up was Chicken wings. They were marinated in just plain old salt and pepper. But while  cooking they were continually basted with pure Honey. This made a tasty sweet glazed for them.

Next was the Tofu, Tofu absorbs the flavour of whatever it is mixed with. This Tofu was marinated in Orange juice, sesame oil, and Honey. Also bellow is a picture of the final outcome of the ribs. 

       

OK, now a lunch I made. This was a chicken breast, I first seasoned it with just salt a pepper and put it on the grill. While the chicken was on the grill I started boiling a mixture of Honey, Maple Syrup, garlic powder salt and a few hits of Franks Red Hot sauce. On the side I just had some store bought french pasta salad.

My next lunch was a T-bone steak. The steak was first seasoned with salt, pepper, Mustard Powder and Tobacco sauce.

  

Tomorrow I will post todays dinner, which was Beef Ribs and Potatoes.