Thursday, April 12, 2018

The 3-2-1 Beef Rib Process *Exposed* With A Twist!


how to make beef ribs on the bbq grill
BBQ Beef Rib 


The 3-2-1 Process *Exposed* and How You can make Professional Barbecue Beef Ribs with A "Twist" thrown in. Well just about everyone in the US has had their hands on a beef rib at one time or another with the exception of vegetarians. And at least 50% of them has had the opportunity to make beef ribs or be at a barbecue or some restaurant serving beef ribs.  We all know that beef ribs done right takes time to make.  In fact they can take two to three times what it takes to make exceptional pork ribs.  And unlike pork ribs which can be cajoled into better taste beef ribs are less forgiving.  Sometimes it seems as if they have a mind of their own. 

Well today I'm here to demystify that process and to teach you an amazing step that will blow the roof off the 3-2-1 process.  Some say life changing and life affirming and even stupendous but I wouldn't go that far.  In fact what I would say is once you work this process you'll never want to have beef ribs any other way.  

Now lets get to the basics of beef ribs.  Almost everyone knows that beef ribs come from the ventral section of a cow.  That's a mouthful and actually means that ribs are taken from the lower mid section of the cow from about the 6 to 10 rib segment known as the plate.  And since the plate only consists of about 10 ribs they are commonly called short ribs. The short part having more to do with the length of the ribs as opposed to the quantity of the ribs available.  

Since you can get two segments of the best sections of ribs that being that the cow has two sides then the ribs are segmented and displayed usually in sections of between 4 and 5 rib bones per segment.  Beef ribs are fatty and by that we mean that they are usually left with the inner bone fat on the ribs.  Unlike pork ribs where one pulls back the silvery membrane to remove the layer of fat film beef ribs require cutting and shaping.  I find the best time to trim beef ribs is when they come out of the standard part of the refrigerator.  The beef ribs are cooled and firm whereas if they were warm they might feel greasy and slick and harder to trim.  So consider temperature if you decide to trim your ribs. 

Regarding the trimming process and the fat actual trimming is relatively unnecessary.  You might want to trim away some of the overlapping fat at the top end of the bones and maybe just a little of the fat on the inner curve of the ribs.  Because the cooking process is not high heat grilling then one does not need to remove a large portion of fat as in the case of the pork ribs or other spare ribs.  We will be taking our time with these ribs so you might want to consider that when purchasing beef ribs. 

To the process of grilling which term is basically a misnomer since grilling refers to high heat and barbecue refers to slow time and low heat cooking we will actually barbecue this ribs.  And since we're going to use the 3-2-1 process with a twist one must be prepared to spend at a minimum 6 hours in the process not including the time it takes to get your charcoal up to speed or the movement time in the process. 

By the way this 3-2-1 process with a twist as discussed will apply to charcoal barbecue.  Yes, you can easily use your gas barbecue for beef ribs but in this discussion we're going to use a smoking method that is usually easier in the charcoal barbecue method.  

Let's talk rib preparation.  Let's say you've trimmed some fat from the ribs and have cleaned and washed them thoroughly to remove any bits leftover. Now what?  Well if you seen any of the online videos there's lots of discussion about how you prepare your ribs.  Some say just add good quality kosher salt and coarse ground black pepper.  Some say add a little onion powder, black pepper and table salt and some say just put the ribs in a container with a marinade.  Now of course the quality of the ribs you buy will probably determine just how you prepare them.  If you buy ribs that are in the $5 to $8 range for a rack then you might want to prepare them in some basic marinade.  If the ribs run $10 to $30 for a rack then you're getting the better section of ribs that don't need as much preparation and a nice dash of kosher salt and pepper will do. 

We are going to focus on the $5 to $8 dollar ribs that almost everyone buys.  Let's start with the most basic of marinades.  We like Yellow Mustard.  Why because it really helps tenderize and break down the muscle fibers of the meat I know some will argue with that but we've done hundreds of racks and we've done them with and without and each time we used the mustard the end result and taste was always better.

So, let's get the mustard on the ribs covered completely front to back and side to side.  Now let's allow the ribs to rest.  I find that if I rest the ribs for at least 3 hours then the next step drives the flavor profile even higher.  After resting it's time for the dry rub.  Of course we'll be using our Jake's Famous Righteous Tri Tip Steak and Rib Rub.   We use it because it contains kosher salt, coarse ground black pepper, garlic, onion and some nice herbs to bring up the flavors of the meat.  So, let's get that on then allow the meat to rest at least another 2 or more hours.  Ideally if you prepared the meat in the morning at say 7 AM you could easily get the ribs on the barbecue by 12 Noon and have the result for dinner around 6:30. But if you can't do that then preparing the ribs the night before is the best bet.  

With the ribs all prepped and ready to go let's focus on the bbq grill.  We'll be using a standard Weber kettle about 18 inches across.  Since we're going to focus on the low and slow process we want to make sure that we manage the burning of our charcoal.  Now, again we've performed this process at least 150 times and we've learned how to manage charcoals and heat so follow along carefully.

The charcoal bbq grill is easy to use if you work methodically to ensure some basic action steps are followed.  First ensure that your bbq grill is cleaned and all debris removed. Second ensure that the bottom and top vents are wide open. Third we'll be using standard non-infused charcoal.  Get some of the traditional stuff in your local area.  We're going to make a charcoal ring inside the grill and by that we means we'll place charcoal cubes side by side following the circular shape of the bbq grill.  Layout your charcoal into two rows side by side then place one charcoal briquettes on top of the row all the way around until approximately 3/4 of the grill has a row of charcoal.  

Wood smoke which we have not covered but will cover here.  We like the flavor add of wood smoke and so we add about 8 ounces of wood chips spread evenly around the charcoal ring.  If you have small chips you can place them evenly.  But if you have larger segments like Red Oak then decide if you'd like the meat to receive the maximum amount of smoke at the front end of the cooking process or at the near end.  With larger segments of red oak we place those near the front when the meat is tender and receptive.  

On heat management we're focusing on a temperature range of 225 to 250 degrees.  A good digital or remote thermometer will help you determine the heat level but if you don't have one a decent kitchen thermometer will work as well.  So, how do we start this thing you ask? Easy and it all depends on if you have a charcoal chimney or not.  But no matter we'll go over the ways with and the ways without.  With a charcoal chimney we take about 10 charcoal briquettes and place them in the chimney.  We take newspaper or some other balled up paper and use that.  A really good item if you don't have either is to take lint from your dryer.  Get a big ball of lint and place that under the chimney which lights amazingly well. 

If you don't have a charcoal chimney you can place the paper or lint in the center or the grill.  Place the briquettes on top of the paper or lint pile leaving enough of it for lighting.  Then light the charcoal in either method.  Allow the charcoal to burn until most of the coals are ashed white.  This can take up to 20 minutes.  You must ensure that the vents are open in the bottom of your grill if placing the charcoal in the center ring.  After the charcoal has reached an ashy state place at the head segment of the charcoal ring.  Keep in mind the charcoal will create a domino effect burning charcoal around the grill as the cooking process continues.  Give the charcoal an additional 5 minutes to burn in the open then place the lid on the grill.  Allow the charcoal to burn at least 5 minutes then measure the temperature through the open vent holes.  If you've achieved your desired temperature around 225 to 250 then it's time to place the meat on the grill.  If the temperature has not been achieved allow the charcoals to continue burning for a few more minutes then check again.  In extreme cases if you've spread the coals too far apart they will burn out so you'll need to check them to asure they are touching.  

Now with the charcoals ready it's time to place the meat on the grill.  Position the beef ribs so that they will be opposite the burning charcoals.  Keep in mind over the 3 hour cooking process the charcoals will burn in the circular pattern.  When positioning the ribs it's a good idea to consider where the charcoal will burn next then place the ribs so that they won't get scorched or part of them overcooked. 

Now comes the monitoring time.  A couple of things to keep in mind.  As the charcoal burns and as it starts to burn the wood chips the temperature will rise.  This is natural and if you've done it correctly once the wood is burned the temperature will drop down again until it reaches the next segment of wood.  Adjust the top vent only if the temperature exceeds 260 degrees and do that by adjusting the vent by a 1/2 inch turn.  This will reduce the airflow out of the grill which means that the entering oxygen from the bottom of the grill is burned up leaving carbon monoxide and when that happens it slows down the burning rate and thus the temperature is decreased.  The reaction happens quickly so since you are outside there is no effect as oxygen is constantly regenerated by trees, grass and plants.

Fantastic, three hours have gone by.  Now comes the *TWIST*.  Take a large segment of foil and lay that out on your counter.  Curve the foil inward as we will be adding some ingredients to the foil to complete the cooking process.  Now you can decide if you want your ribs to have a sweet flavor, salty flavor or savory flavor on completion.  We like to flavor our ribs.  We do this because over time ribs will just be plain old ribs if you grill them enough.  So to make the process exciting we experiment with different syrups and flavors.  We've found some killer combinations which take rib making up to a whole new level.  So, we'll take some concentrated pomegranate syrup like what they use at bars and restaurants.  We'll also layer some brown sugar approximately 1/4 cup along with 2 tablespoons of honey and 1/4 cup of orange juice.  You'll need to be careful when placing the ribs in so that you don't tear the foil.  In fact you might want to place two layers of heavy duty foil before adding the mix of ingredients.  Here's a key step in the process *remove the ribs from the grill and place them meat side down on the foil.*  

Now wrap up the ribs folding the foil over the top. The foil does not need to be hermetically sealed but seal enought to allow some steam to escape. Place the ribs back on the grill and close the lid.  After about 10 minutes check to ensure that the temperature of the grill is steady at around 225 to 250 degrees.  Now most in the barbecue world tell you to follow through with the two hour wrapped in foil process but we're going to change that step completely.

After 1 hour and 30 minutes open the foil and turn the ribs over so that the meat side is up on the foil.  There will be a lot of liquid below the ribs so be careful not to tear the foil when turning the ribs.  Fold the foil over the ribs again loosely.  Ensure that there are still some wood chips on the burning section of coals.  Now replace the lid on the grill and allow the ribs to smoke for about 40 minutes. 

After the ribs have completed smoking remove them and place them in a container.  Some have dry coolers that can take the ribs.  I just use my oven.  I've placed them in an aluminum pan as they were slightly sealed then I close the door of the oven but place some folded paper between the door and the frame to allow moisture and steam to escape.  This is the resting process so we'll allow the resting process to take a minimum of 30 minutes.  If you have more time you can rest the beef ribs for an hour.  But if you add up all the time used in this process it's now around 6 pm and believe me if you're not hungry by then I sure am. 

One thing I'm sure you've done while this cooking process is going on I've been making a side salad and some baked potatoes or while I was changing the ribs I place some asparagus on the grill.  Why not take advantage of some prime charcoal heat. 

Now if you haven't burned through all your charcoal a good way to save the left overs is to pull out a few of the charcoals between the burned and unburned section.  Once the charcoals are out close both the top and bottom vents so that the oxygen is burned up and the coals put themselves out. After about an hour the grill will be cool to the touch.

With the beef ribs properly rested they can be sliced and placed along side your dinner items.  Press lightly on the top of the ribs and notice how juicy they are not to mention the aroma of the ribs is just heavenly. 

This 3-2-1 Beef Ribs Process with A *Twist* is absolutely, hands down the best way I've ever made beef ribs.  Once you make them a few times you'll get the hang of it and it will become second nature

Enjoy your ribs! If you have questions on this process or comments please don't hesitate to let me know.  You can contact us with your comments at orders@jakesfamousfoods.com.

Monday, April 9, 2018

Order BBQ Sauce Online






 

Order bbq sauce online really hot
Jake's Famous Really Hot
BBQ Sauce
At Jake's Famous Foods giving you a chance to order bbq sauce online could not be easier.  We’ve bbq rubs and sauces for sale for more than 15 years now. We started in central California just off a world tour to gather information from Chefs and BBQ experts across the globe. We toured China, Hong Kong, Guam, Hawaii, Japan, France, Ireland, Paris and a whole host of Scandinavian countries all with one focus…how do you really make a great bbq sauce?

That focus turned into a driven focus on making natural bbq rubs and sauces for sale. In our travels we've met some of the greatest and most well know bbq experts acroos the country. These experts had much to tell us and we learned.  However, the time we spent with our customers was the more telling of all.  We talked with customers in Memphis, Texas, Georgia, Florida, Kansas, Chicago and just to add a little flavor our customers in Kentucky. It’s safe to say we covered quite a few bases when it comes to talking about barbecue and barbecue sauce.

One of the key things we learned from our customers is that you want more choices.  You want better offerings that are not only value focused but product mix focused in that you want to see more sauce and dry rub packages.  And you want to see more dry rub package multiples.  Along with the Specials you want to have more recipes that are easier to read and use.  When you order online you want to get right to the business of getting the products you want.  You don't want a lot of alternate material that might affect the order.  Along with the mix when you order bbq sauce online you want to know that it will deliver in a timely method and won't be stuck in some transit system or warehouse.

Now to order bbq sauce online

we access our website, go to the key areas of interest then select the products you want. We've given you the option of making with order with or without your email information. In the long run it is better to provide the information as order information and receipts are passed through the email. As fate does happen sometimes an order can get lost or data packet fails delivery within email. And for a critical item like bbq sauce we would not want to see you disappointed. After the order process, walk through the shipping information making all necessary selections. Once completed finalize your personal information and cover the payment area. And for reading this post we're going to give you our active 10% discount code. Use this code to secure that discount when you order and when you checkout of the website. Once triggered the discount is applied and the order processed. It's just that easy to order bbq sauce online with Jake's Famous Foods.

We built a number of products that are focused on smooth, rich flavors and high quality taste. We've prepared mild, medium and hot barbecue sauces along with our more direct blends of maple, bourbon, and habanero. We knew that our customers would want sauces that are savory with hints of sweetness and balanced flavors but all in all they wanted a sauce that was tasty. We decided we’d create a product that was not only savory and subtle with hints of sweetness but one that was natural and good for you as well. Too often we hear talk about the carbohydrates and the sodium content of products but what does that really mean to the average barbecue eater that might at best have bbq 3 times a year during the summer months. No matter we set out to take the worry out of our bbq sauce and not only made it natural but also made it gluten free. Now everyone can have the taste of barbecue anytime they want to without the concern related to gluten or the bloated feeling that comes from corn syrup.

Barbecue and barbecue sauce is mostly about memories and the experiences that we had when we were younger.  We remember the warm sun on our necks, the rich smells of woods and charcoal smoke in the air and the taste of those prime cuts of ribs and chicken.  So many of us remember the red barbecue sauces and it coated our fingers and seemed to permeate the very essence of our fibers and our beings.  We love barbecue sauce and mostly the meats that are drenched in it.  We spend vast amounts of time try to get back to that one point in time when things seemed simpler and foods smelled and tasted better, richer, fuller and more flavorful.  This one focus is what drives us at Jake's Famous Foods, the simple desire to get back to the natural taste of barbecue.

When we started our Barbecue sauce line back in the early 2000's the task seemed daunting, how do you capture a memory?  How to you get back to that point at which childhood meets current reality?  Our best answer was to create a new reality focused on the experiences of our past.  And with that focus we pushed forward to create an award winning barbecue sauce right out of the gate.  Our Righteous brand Original Mild Barbecue Sauce was voted first place winner in the International Taste and Quality Awards in Paris, France.  This is a prestigious win for our company and we wear that acknowledgment with pride.

But beyond the accolades is the work, the work of building barbecue sauces we can be proud to represent.  Driven by a desire to keep our products natural we began expanding with sauces that were spicier or richer in flavors.  On came our Medium Hot BBQ Sauce followed by our Really Hot Inferno type barbecue sauce.  Branching out even further we created sauces that could be used at the dinner table on a daily basis.  Thus came our Ball Park ketchup along with Chipotle Mayo, Buffalo Wing Sauce and our Memphis Style Barbecue Sauce.  We've rounded out of line of barbecue sauces with about 15 total products each with a driven focus toward naturalness, flavor, or primarily taste.  So when we hearken back to our memories of large grate wheeled barbecues with giant sized chunks of Tri Tip, Steaks and Ribs we think often about our ability to pair our products with those memories and believe we have achieved what we so many years ago set out to do.  To achieve real working flavors against any meat or vegetable that bears our name.

We named our first bbq Jake’s Righteous Original Mild and later deemed it Southern style based on its characteristic use of molasses. Today based on the volume of comments we receive we call it Jake’s Famous Really Good Mild BBQ Sauce. It is a welcomed addition to our balance of natural bbq rubs and sauces for sale.

We know there are lots of products on the market with all kinds of names. We however, focus on some straightforward terms to make it easier on our users. Below we’ve listed our key natural barbecue sauces. These all represent our basic stable of barbecue sauces for sale.

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq sauces for sale are available when you order bbq sauce online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale today.



Here's a great recipe for Barbecue Chicken Breasts
Ingredients
  • 1/4 Cup Cilantro - Chopped
  • 1/4 Cup Green Onion - Chopped
  • 2 T Ginger - minced
  • 1/4 Cup Orange Juice
  • 1/4 Cup Oyster Sauce
  • 1/4 Cup Rice Wine
  • 2 T Honey
  • 2 T Sesame Oil
  • 2 T Chili Sauce
  • 1 Cup Jake's Original Barbecue Sauce

Chicken and Mushrooms
  • 4 Chicken breasts - Whole with Skin,
  • 1/ Pound Mushrooms - Shiitake or Portabello
  • 12 Tortillas - Corn or Wheat
  • 1/4 Cup Hoi Sin Sauce
How about some great recipes for Steaks and Marinades.

For Marinade
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 cup vegetable or olive oil
  • 1/2 cup burgundy or dry red wine
  • 2 tablespoons ketchup
  • 2 tablespoons molasses

Marinated Rib Eye or Flank steak makes the perfect summer time meal

Ingredients

1-1/2 to 2 pounds of sirloin, rib eye or flank steak
1/4 cup of either bourbon (inexpensive is fine) options sparkling cider, sparkling grape juice
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt

Tex Mex Steak Marinade

1 tablespoons ancho chili powder
1 teaspoon cumin
1 teaspoon coarse kosher salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano


North African Steak Marinade

1 teaspoon cumin
1 teaspoon coriander ground
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon coarse black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons cooking oil
1-11/4 flank steak or rib eye steak

Spanish Steak Tapas

3 cloves garlic crushed
1 tablespoon chopped parsley
1/3 cup lemon juice
1/2 teaspoon black pepper

Whisk together and marinate steaks 

Brazilian Steak Recipe

6 garlic cloves
1/2 teaspoon Kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons Canola or cooking oil
2 Oz unsalted butter
1 tablespoon chopped parsley


Rib Eye Porterhouse Steak Marinade

2 tablespoons ground chilies
3 teaspoons kosher salt
1 tablespoon coarse ground black pepper
6 garlic cloves mashed
3/4 cup fresh orange juice
1/2 cup lime juice
2 tablespoons tequila, beer, or sparkling cider
1 tablespoon chopped oregano
1 cup chopped cilantro

Combine all ingredients in a bowl and stir well, Marinate for 30 to 45 minutes. 

As long as we're talking about steak recipes we might as well discuss some of the many ways to make a steak.  We tend to prefer the Quick and Dirty method although somewhat quick and not really dirty.  This method requires that you use a charcoal grill with about 1/4 to 1/2 a bag of the untreated charcoal.  Place the charcoal on one side of the grill creating a somewhat stacked area.  Meaning we are going to create a hot zone and a not so hot zone.  The hot zone will have charcoals that are stacked two high while the not so hot will have single layer charcoals.  Keep in mind each section of charcoal should be touching another section of charcoal.

The two zones will allow us to create a grilling zone and a roasting zone.  Take a section of the charcoal and light that section.  If you have a charcoal chimney you can use it to first start about 20 briquettes then once lit spread them over the remaining charcoal.  This lighting process will take about 35 to 40 minutes to complete.  If you don't have a chimney then place segments of newspaper under the charcoal then light that to get the briquettes started.  Do your best not to use lighter fluid as we don't want the flavor of the fluid to permeate the meat when cooking.

After the charcoals are lit and the briquettes are almost white hot place the steak on the grill hot section.  Allow the steak to grill for at least 2 minutes then turn the steak 1/4 turn.  This turning will create the all too famous grill marks.  Once turned leave the steak to finish cooking approximately 4 minutes.  Turn the steak over and repeat the process.  If you want your steak medium or rare decrease the grilling time significantly.  For rare to medium steaks reduce the time on the grill to 6 minutes.  The 6 minutes is divided as 3 minutes per side which includes the turning of the steak for grill marks. 

Once completed grilling remove the steak and let rest at least 3 to 5 minutes before serving.  

Interested in Grilling Chicken and Fish? Try Jake's Famous California Chicken Rub.
Formerly Jake's Righteous Seasoned Salt our new version Chicken Rub is perfect for flavorful, golden chicken. And this seasoning is just the right blend for tasty fish dishes, get it today.

Active 10% discount code: 1707200910 use at Checkout.


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