I know it may not sound sexy but I’ll tell you what, this was soooo easy and soooo delicious.
I woke up around 3:00AM to trim and season our holiday rib roast.
Normally I would carve the ribs off of the roast and then tie them back on with butchers twine. Many recipes call for the consumer to ask their butcher to perform this task which will aid in the carving once the roast is done.
I decided to remove the ribs cut them into individual beef ribs, season liberally with kosher salt, coarse pepper, onion powder garlic powder and paprika and toss them in the crock pot with a cup of beef stock.
On high for 2.5 hours then sauced and set to low for 4 hours they came out incredible.
Decided to season and toss the beef ribs from the roast in the crock pot for a mid-day snack. Seasoned with salt pepper garlic paprika and onion powder. 2.5 hours at high. 4 hours on low and topped with @traderjoes organic sriracha and roasted garlic bbq sauce. Couldn’t have been easier, couldn’t have been tastier!
Here’s an easy to prepare , hearty and delicious BBQ meatloaf that takes a couple hours on the smoker at 275 to complete.
I adapted this from one of my favorite BBQ gurus Malcolm Reed of “How to BBQ Right“
I changed up a couple of the ingredients mainly because I didn’t have the ones he listed but I don’t think I would change up the way I did it.
Changes to the ingredient list were: all 80/20 burger meat, no celery, instead of green onions I used yellow onions and I used a tablespoon of soy and a tablespoon of Worcestershire sauce instead of the Moore’s original marinade.
Here’s Malcom’s recipe which is the one I pretty much followed:
People outside of New England have no idea what the term Steak Tips refer to but it is a staple in restaurants all over the region.
Here is a great article from Serious Eats explaining just what part of the cow a steak tip comes from. It’s also referred to as Flap meat. It’s inexpensive, super flavorful and with just a little preparation they are crowd favorites for short money. Think Superbowl Party.
$4.99 with coupon from the flyer at Stop and Shop.
Reverse Sear with a lil hickory and cherry for smoke. Incisions every couple of inches around the roast inserting slivers of garlic.
Olive oil slather, salt pepper, garlic and Italian herb rub. Smoked between 250-275 using the @abcbarbecue #slownsear until 120 internal. Then raked the coals to shake out the ashes and get them glowing red and finished with a sear about 45 seconds on each side. Rest for twenty minutes and then carved for edge to edge rare with a nice crust.
With Coupon & Purchase LIMIT 2 pkgs. VALID DEC.14-20, 2018 WITHOUT COUPON $6.99/lb. Must use Stop & Shop Card and meet minimum spend in one transaction after subtracting all other coupons and savings and before adding sales tax.
What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.
This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189. It wasn’t probe tender until it came back up to 195F.