Ribs…. what is there to say about ribs that hasn’t been said a million times before on just as many websites on the internet…. We all just love them! In order to show you a bit more about the ribs we do and will do, I’ll try and enthusiasm you as much as I can here.
When doing baby back ribs, I usually order them through a dutch company called beefensteak. They sell really nice cuts of meat and the deliver really quick in styrofoam boxes with artificial ice. It should remain frozen for 48 hours, as far as I know.
This is one of my favorite BBQ recipes, as it doesn’t take that much time to prepare, and when executed properly, it can’t go wrong.
Besides, the kids love it!
I usually make a large amount of rub, so I can do it a few times before I have to make it again. For this I use the classic bbq rub, described in the Rubs section from the side menu.
Of course, you need a chicken, a full beer can and a BBQ too, but I guess you already know that…
A few weeks ago, I’ve been wondering what the big pans are for that we have hanging in the kitchen. I’ve not used them for so long, that I’ve been forgetting what they are all about. Just kidding, of course. But then again, it might be time for us to do a serious good paella session, since the kids love it, and it’s a beautiful sight to see on the Q.
One of the best pieces of meat, from my perspective, must be the picanha. It’s a very tasty piece of meat from the back of the cow. You can get the Argentina one, Scottisch one, or whatever country you like. It’s a very easy, yet very very good Q piece.
First of all, we do not do a lot of seasoning with it. I personally just start with cross cutting the fat, so the taste can go in real good and it stays roughly the same shape while burning. We then do a good twist of salt on it. When that’s done, we’re done. Pepper is done afterwards, since that will just burn off without leaving taste, in my perspective.
