Today we're cooking Beef Finger Ribs on the PK Classic Grill. Along with those beef ribs, we'll also be cooking some bacon wrapped, sausage stuffed jalepeños, and heating up some canned beans. All of this on the Classic PK Grill!
I've only recently found out this style of beef ribs are called "finger ribs" (and mostly from the store packaging). I never knew cows had fingers, and those fingers had ribs! All kidding aside, growing up, we just called these beef ribs. But since there are so many styles and cuts of ribs out there, I felt it was important to be specific. The poppers are pre-made poppers from the meat section at our local HEB, and the beans, you can see, are just some Bush's Original baked beans (but we love them!).
As you can see we're cooking the ribs indirect, as well as the poppers on the Little More rack. This is my typical set up for indirect cooking. Half a chimney of briquettes, another half chimney in the basket (with a wood chunk tucked away to ignite later in the cook). Bottom vents open and food (cool) side vent open on top. This usually lands me in the 250-275 degrees range pretty consistently with out much tinkering. I find this temp is ideal for most indirect cooks.
The rub I used is simply called "BBQ" seasoning from "Mi Tienda by HEB". This is my first time ever using it. I had another rub I like for beef ribs, but the rest of my family thinks it is too spicy, so I wanted to give something else a shot. I was very pleased with the flavor. The sauce used for glazing is just original KC Masterpiece -- there are so many sauces out there, but we used to get KCM when I was a kid, and so it is just one of those flavors I grew up with and love. Probably a sin using that in Texas, but whatever!!!
I tried to be really clear with what I am doing in the video, but if you have any questions, please leave a comment and I will answer any questions you may have! Thanks for watching!
Music Credit: My Train's a Comin' by Unicorn Heads (via KZitem Audio Library)
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