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Our 5th place Chef's choice entry from Grillstock

PostPosted: 13 Jun 2014, 19:44
by Swindon_Ed
My favourite joint of beef has to be rib of beef, this is a single bone joint which is good for two people. For bigger joints just double the amount of each ingredient for each extra bone

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In a bowl mix 2 Tbs veg oil, 2 Tbs concentrate beef stock, 1 tsp soy sauce, 1/2 tsp L&P, 1/2 tsp onion powder & 1/2 tsp garlic powder, mix well and then brush over the meat and let it sit for 30 minutes whilst you get the BBQ ready.

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We like to cook these indirect in our Weber kettle at between 350f-400f 400f and add 2oz of cherry wood to the hot coals. cook the beef till it hits 115f internal temperature and then sear each side for 5 minutes to develop a nice crust. We use Grillgrates on our Weber which allows us to make this cross hatch sear. Take the meat off once it hits 135f-140f internal temp' and allow to rest for 20 minutes.

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Re: Our 5th place Chef's choice entry from Grillstock

PostPosted: 14 Jun 2014, 08:34
by aris
Did a one rib cooked direct last night - awesome!

Re: Our 5th place Chef's choice entry from Grillstock

PostPosted: 25 Jun 2014, 21:44
by andytraill
Seconded on favorite joint, would go as far as favorite meat. Looks outstanding!

Re: Our 5th place Chef's choice entry from Grillstock

PostPosted: 06 Jul 2014, 15:07
by RobinC
Made this recipe yesterday with a 2kg Hereford rib - here's the finished result. Thank's Ed enjoyed this

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Re: Our 5th place Chef's choice entry from Grillstock

PostPosted: 06 Jul 2014, 17:35
by JEC
That looks like a nice steak, glad to see the reverse sear is taking off over here