mk1 Posted October 20, 2013 Report Share Posted October 20, 2013 4 slabs o ribs.... 6 hours in a Worcestershire onion garlic vinegar marinade A veal demiglace coating with a rub of Worcestershire powder sugar paprika garlic onion salt pepper 4 hours at 250 with 1 hour of coffee wood smoke at the beginning 1 Quote Link to comment Share on other sites More sharing options...
mk1 Posted October 20, 2013 Author Report Share Posted October 20, 2013 n74408 n74409 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2013 Report Share Posted October 20, 2013 YUMMY!! One question, why veal demiglace? It seems like a waste in this application to me? Quote Link to comment Share on other sites More sharing options...
Cookie Posted October 20, 2013 Report Share Posted October 20, 2013 Those look and sound amazing! 1 Quote Link to comment Share on other sites More sharing options...
mk1 Posted October 20, 2013 Author Report Share Posted October 20, 2013 The veal demiglace is very thick and sticky. It maximizes the beefy flavor and holds the moisture in. It also acts as glue for the rub. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 20, 2013 Report Share Posted October 20, 2013 Those look awesome.. I love beef ribs, great flavor and those big bones really bring out the cave man in me! Quote Link to comment Share on other sites More sharing options...
