Mastering the Grill by Andrew Schloss & David Joachim & Alison Miksch

Author:Andrew Schloss & David Joachim & Alison Miksch [Schloss, Andrew & Joachim, David & Miksch, Alison]
Language: eng
Format: epub, pdf
ISBN: 9780811849647
Google: hM3PEXmSqhIC
Amazon: 0811849643
Publisher: IB Dave's Library
Published: 2007-03-29T07:00:00+00:00

These super-meaty ribs look as though they came from a primeval creature, but they are really just beef ribs. If your butcher cuts his own rib-eye roast or steaks, he will have the rib bones that he removed from the cut; that’s what you want. For some reason the cut is unusual, and if you can’t find them, more diminutive short ribs will work just as well. Just tell everyone it was a baby dinosaur.

THE GRILL

Indirect heat, medium-high (350° to 375°F) 3- or 4-burner grill–middle burner(s) off Gas:

2-burner grill–1 side off

Clean, oiled grate

Indirect heat, medium-light ash

Split charcoal bed (about 2 dozen coals per side) Charcoal: 20 replacement coals

Heavy-duty drip pan set between banks of charcoal Clean, oiled grate on medium setting

TIMING

Prep: 10 minutes (plus 10 minutes for rub and glaze) Grill: 30 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

INGREDIENTS (MA KES 4 SERVINGS)

8 beef back ribs, about 10 ounces each

¼ cup Cajun Blackening Rub (page 373)

2 teaspoons garlic-flavored

oil Oil for coating grill grate

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