food and cooking

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In which I reinaugurate my journal with, of course, some blathering about cooking (mine) and Top Chef. Another post is coming after this one, but it'll take a while to write.

Comments

[tezliana]

One of these days I'm going to have to work up the nerve to try making BBQ beef ribs.

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Actually, dry rub and slow cooking would probably be pretty effective for beef, too, though I'd change the spicing a bit -- say, replace the rosemary with oregano or thyme, and take out the lemon pepper and use paprika instead. You wouldn't even need a sauce, but if you're hankering for saucy non-pork ribs, you could either do what I'm doing or even omit the dry rub and just grill 'em, though honestly I'd probably slow-cook them first for a bit anyhow (sauceless) because I've found beef ribs tend to be slightly tougher.

For a beef rib sauce, I'd probably use OJ mixed with ketchup (or tomato paste and a bit of vinegar and salt), less chili powder than I used for this but more garlic or a mix of garlic and onion (dried minced would be good, or fresh finely minced), and maybe just a touch of vinegar or balsamic vinegar if I thought it needed more tang than the OJ gave. You probably could omit sugar from it too, actually, unless you happen to favor sweet sauces