Poochie Posted August 25, 2015 Report Posted August 25, 2015 More beef ribs but this time I had some hot links to cook with them. It held 350 for this cook without a hitch. Ribs came out juicy and the skin on the hot links had a crunch to it. I used the forum uploader and one of my pictures is turned sideways. I guess there's a learning curve! The photos are HUGE when you click on them.
MacKenzie Posted August 25, 2015 Report Posted August 25, 2015 Looking good Poochie. I'm afraid to click on them with my internet, better than dial up but not much. It's the best I can get in my rural area.
tomahawk66 Posted August 25, 2015 Report Posted August 25, 2015 Wowzer!!! Those beef ribs look crazy good, and thanks follow r the high res pics... I zoomed in on that money-shot and couldn't stop staring! Nice smoke ring and it looks SO juicy!! May I ask how long it took (did you cook to a planned internal temp?) and if you used any wood for smoke? Any marinade on them? I love beef ribs and these look AWESOME!!! Sent from my iPhone using Tapatalk
CeramicChef Posted August 25, 2015 Report Posted August 25, 2015 Poochie - that's one very nice cook! Wonderful color on those ribs. And I love hot links on the KK; a mustard, a little diced onion, a little dill relish, and a cold beer and you're in heaven! Kudos on a great cook.
tomahawk66 Posted August 25, 2015 Report Posted August 25, 2015 Poochie - that's one very nice cook! Wonderful color on those ribs. And I love hot links on the KK; a mustard, a little diced onion, a little dill relish, and a cold beer and you're in heaven! Kudos on a great cook. Ok CC... I need some 'cross the pond' translation assistance: "hot-links" are a particular type of sausage? Sent from my iPhone using Tapatalk
ckreef Posted August 25, 2015 Report Posted August 25, 2015 Those beef ribs look really good. I have some beef ribs I'll probably cook this weekend and can only hope they look that delicious. Tell us the details please, so I have a fighting chance.
Poochie Posted August 25, 2015 Author Report Posted August 25, 2015 I put hoisin sauce and Chinese sweet pepper sauce on them. No oil of any kind. The black you see on them is the sugar in the sweet pepper sauce that burned. However, I like that flavor. Weird, I know. I cooked them at 350 for about 3 1/2 hours. Your milage will vary since these weren't as meaty as other beef ribs I've seen. And Tomahawk66, hot-links are just sausages that are well peppered. Some are a lot hotter than others. And like CC said, they're great on a bun with onions, relish, mustard or BBQ sauce. Makes a great lunch or snack while other stuff is cooking.
CeramicChef Posted August 25, 2015 Report Posted August 25, 2015 Ok CC... I need some 'cross the pond' translation assistance: "hot-links" are a particular type of sausage? Sent from my iPhone using Tapatalk Tomahawk - hot links are a type of sausage that has a bit of a spicy kick to it. They are generally seasoned like a regular style American hot dog but with some cayenne pepper and other spices tossed in for good measure. To my palette they are not too spicy, but a few others find them a bit too much. Hopes this helps!
Poochie Posted August 25, 2015 Author Report Posted August 25, 2015 Another good use of (leftover) hot links...my breakfast this morning. The orange color on the eggs is Tabasco and it's orange because there's parmesan cheese on top of it.
MacKenzie Posted August 25, 2015 Report Posted August 25, 2015 Poochie, you sure had a tasty hot breakfast.
PRippley Posted August 25, 2015 Report Posted August 25, 2015 Yum, the good eats never stop at your house Poochie! Awesome.
tony b Posted August 25, 2015 Report Posted August 25, 2015 Super, duper, there poochie!! Love me some beef ribs and I can't get enough of TX hot links. My local sausage guy makes several spicy sausages that I just love.
