10
votes
sous vide producing inedible food because of fat not rendered
Sous vide is simply a tool. It's not the correct one for every job. Rendering fat is generally a problem because of the low temperatures used. What was the final result you had in mind? If you ...
- 73.8k
8
votes
Why are my beef short ribs still chewy after 5 hours?
There is conflicting information on the Internet about BBQ short ribs, so, I can see the confusion.
Serious Eats suggests that you want to grill short ribs to an internal temperature of about 130 ...
- 73.8k
8
votes
Accepted
Why are my beef short ribs still chewy after 5 hours?
Your ribs didn't get hot enough to break down the connective tissue, and the connective tissue is tough. You need to cook the ribs to an internal temperature of 180°-205°F. Don't worry about rendering ...
- 106
8
votes
Options for adding sauce to naked ribs?
The trick here is to not cook the ribs any more as you run the risk of making the meat tough. And tough meat on ribs is suitable only for the trash can.
Personally, I would put a nice layer of sauce ...
- 1,286
6
votes
Why does barbecue sauce break down and become watery in baking
When you bake meat, certain proteins in it change and contract, squeezing out liquid. That liquid will mix with any miscible liquid around it, of course. The result will be colored like your BBQ sauce,...
- 26.9k
5
votes
What can I do with the meat and fat trimmed from the top of lamb ribs?
Why are you taking it off. This is the most delicious part of the rack of lamb. It is a complete ruination of a beautiful cut. Whoever invented frenching of lamb racks and cutlets should go back ...
- 59
5
votes
Can I use short rib bones alone to make beef stock?
Yes, you absolutely can make stock from the bones. In fact, I used to be a bit mystified at people using "meaty" bones, since I first read about making stock from the bones.
The method for making ...
- 3,634
5
votes
Can I use short rib bones alone to make beef stock?
A lot of the flavor comes from the marrow of the bone. Rib bones will need companion soup bones to help them. Alone, the flavor will seem weak or watered down.
Now, if you are willing to put in the ...
- 53
5
votes
Accepted
What to do with layer of fat on pork spareribs?
Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small ...
- 18.3k
5
votes
What is the difference between St Louis ribs, Memphis ribs, and Kansas City ribs?
There may be some local namings, but normally a St. Louis trim rib is a spare rib with the flap removed (tougher meat) and trimmed to a more uniform size to get a more even cook, especially over a ...
- 8,673
4
votes
Accepted
How does vacuum packing affect safe meat storage time?
Vacuum-packing elongates food storage times because by removing the air you remove the oxygen, which aerobic organisms (in this case bacteria) thrive on. No oxygen means no bacterial growth. This is ...
- 3,022
4
votes
Beef rib roast - how much do the bones weigh?
The key factor is going to be the breed of cattle. Angus, a very high quality beef, also has heavy bone structure and a less favorable bone-to-meat ratio, where as limousine has a lighter bone ...
- 18.2k
4
votes
sous vide producing inedible food because of fat not rendered
For fast tender cook, I prefer a covered Dutch Oven with water containing a small grill to raise it above the water after a 500'F searing Broil then cover and reduce temp to 325F for slow covered or ...
3
votes
sous vide producing inedible food because of fat not rendered
Sous vide can deliver fantastic ribs.
Fats should render at temps between 130-140, so you were not eating the raw fat - just too much of it.
I think there are 3 main issues to check:
What’s the ...
- 31
3
votes
Can multiple slabs of ribs be baked at once?
If the oven is large enough, you can bake as many slabs as will comfortably fit on one tray or oven rack without any adjustments.
If you need to seriously cut the total baking time, you could use ...
- 58.6k
3
votes
What can I do with the meat and fat trimmed from the top of lamb ribs?
We used to raise sheep. I never liked lamb, but mutton was good. You mentioned your skills with separating meat from fat. Render the fat down and use it to make pie crust. Cut, sear and brown the meat,...
- 2,380
3
votes
Smoking time for 6 racks (18 lbs) of baby back ribs?
The extra cooking time would be negligible. Cooking time is predominantly a function of temperature of the cooker, and surface area and mass of what you are cooking.
- 6,112
3
votes
Is this beef rib ok?
While visual cues are often helpful, there is no way for anyone to let you know whether or not this product is a safety risk from the photo. More important would be to know whether or not it has been ...
- 73.8k
2
votes
How can I tell if my raw meat has been pre-brined/injected?
I always thought that the pre-brined meats are sold as being enhanced, usually followed with a percentage and what they are "enhanced" with.
- 31
2
votes
What can I do with the meat and fat trimmed from the top of lamb ribs?
In the southern U.S., a "crackling" (or pork rind) is the fried skin of a pig. I have found that after cooking a rack of lamb (frenched or not), the fat layer(s) or "skin" of the lamb rack makes a ...
- 21
2
votes
Troubleshooting Oven BBQ Cooking Times
The temperature you are reading is heavily flawed. There is no way your probe's reading will not be heavily biased by proximity to bone, and the relative thinness of the meat.
Regardless of all that,...
- 6,112
2
votes
Can multiple slabs of ribs be baked at once?
And if you're going low & slow in the oven -- there should be no change in time or temperature. So long as the oven can maintain the temperature, they will cook in exactly the same time, so long ...
- 80.1k
2
votes
Irish Bacon Ribs
Bacon Rib is actually made from a specialty cut, at least specialty in the US, typically called a belly rib cut. It is a full rack, and full belly. I have not had it cured, but just like bacon I ...
- 8,673
2
votes
Accepted
Dry rub baby back ribs
Use foil when you want to retain moisture. Cook uncovered when you want to lose moisture. Depending on the rib you are using, you'll want to monitor timing for desired result.
- 73.8k
2
votes
Why does barbecue sauce break down and become watery in baking
It's not likely that your sauce is turning watery. What's probably happening is that the water in your sauce is evaporating and condensing on the (presumably) foil you've wrapped your ribs in, leaving ...
- 230
2
votes
Accepted
Ribs in oven - foil method
I doubt you would find a significant difference as long as option 2 means placing the ribs on the pan and putting foil over the ribs...and, it was sealed tightly, but Meathead Goldwyn suggests ...
- 73.8k
1
vote
Does it take longer to cook more pork ribs?
It's not entirely clear what you mean, but if you mean the difference between cooking 1 rack or 6, the answer is that there isn't one. The oven will heat up six racks just as quickly as one, unless ...
- 10.6k
1
vote
Is water necessary when cooking meat in a pressure cooker
After some research, I threw a trivet rack in the bottom with a cup of water and 1/4 cup of apple cider vinegar; they came out fantastic.
- 121
1
vote
What is a reasonable temperature for slow cooked beef spareribs?
I wasn't intending to answer my own question, but there were no replies and so I went ahead with 24 hours at oven set to 80˚C (internal temperature is 74˚C which is lower than what I was expecting.
...
- 504
1
vote
Accepted
First time cooking Ribs. St. Louis Style, membrane questions + more
The membrane will inhibit flavor penetration but not stop it completely. If you have the chance you could pull the ribs out of the marinade, peel them, then put them back and they'll get a bit more ...
- 75.4k
Only top scored, non community-wiki answers of a minimum length are eligible