BBQ Brian’s Beef Ribs

By Brian Misko

Owner and Pitmaster at House of Q

 

BBQ Brian Misko shares his secrets for getting juicy, tender beef ribs with the perfect bark on the Yoder Smokers Flattop Grill. Great for an appetizer or entree. Get the recipe below and watch Brian make the ribs here: https://youtu.be/rB7428XkZVk

 

Braised Beef Short Ribs

Braising is a great way to tenderize tough pieces of meat such as short ribs.  This is a great indoor recipe that can easily be done on an outdoor grill. Either way it starts with searing the meat, simmering the meat in wonderful flavors and then complementing the ribs with great sides.

Ingredients:

3 lbs Beef Short Ribs

Olive Oil

Salt/Pepper

1 Onion

3 Carrots

3 Celery sticks

1 Cup Soy Sauce

2 Cups Chicken or beef stock

1 Cup Mirin (optional: Chinese cooking wine)

3 TB Sesame Oil

1 Can Tomato Paste

1 Cup Red Wine

3-4 oz  Ginger – fresh

5 Cloves Garlic

2 TB Thyme dried

Directions:

Heat a large skillet or a heavy roasting pot such as a Dutch oven to medium high heat. Rub olive oil all over the beef short ribs and season thoroughly with salt and pepper. Working in batches, sear the ribs until all sides are brown and caramelized. Set the done pieces aside and continue until all of the ribs are completed.

Meanwhile, chop the vegetables into chunks about 1 inch in size. Once the ribs have been browned and set aside, sear the onion, carrot and celery in the same pan stirring often. The onions will cook first and once they are starting to get soft add the liquid ingredients to the pan and continue to heat through. Once heated, add the beef ribs into the sauce and cover with a lid. Place the pot in a 350 F oven for 45 minutes. Remove the lid, stir the pot and continue heating for another 45 minutes. The ribs are done when the meat is pulled away from the bone and a fork can easily go into and out of the rib.

If the sauce is still too runny and you want some gravy for your ribs, strain the vegetables catching the liquid in a saucepan. Simmer on medium heat to reduce by half or until thickened.

This is a great dish with smashed potatoes or a nice loaf of bread. A merlot or a Spanish blend would also be a nice treat.

 

 

Smoked Zucchini Rollatina

By Jeff Bishop / YS640 owner

I make this on the Yoder Smokers YS640. I set the pit up for a hot zone on the left side over the firebox by pushing the damper all the way in, place the Yoder Smokers cast iron griddle on the left side, ridge side up, and preheat to 450 degrees.

Ingredients:

2 medium Zucchinis

Noble cherry smoked salt – to taste or around ½ teaspoon

Cattleman’s Grill Italiano seasoning – to dust the top of the Rollatina

1 cup shredded mozzarella cheese

1 clove of garlic, minced

1/3 cup fresh basil, chopped

¾ cup smoked Parmesan (non-smoked would work as well)

2/3 cup Ricotta Cheese

1 egg

1 cup marinara sauce

Fresh ground Black pepper – to taste

Directions:

Whip the egg and combine with the ricotta cheese,  ¼ cup of fresh chopped basil (reserving the remainder for garnish), ½ cup of smoked Parmesan (which leaves a quarter cup for dusting Rollatinas when finished cooking) and the minced garlic. Season with the smoked cherry salt ¼- ½ teaspoon.

Prep a 9 X 13 casserole dish by spreading out ¾ cup of the marinara, reserving ¼ cup.

I use a mandolin, set for ¼” slices. Cut both ends of the zucchini and slice until you have 12 slices to roll. Salt and pepper the zucchini slices. By now the pit should be up to temp. Place the zucchini slices on the cast iron griddle. This is to help remove a lot of the moisture from the zucchini, plus add some nice char marks. You don’t want them completely cooked through, just long enough to create those marks, about 2 minutes per side. Once done pull the slices off the griddle, turn the pit down to 400 degrees and put the full top shelf in.

To assemble the rollatinas, lay the 12 zucchini slices out and put about 1-1/2 tablespoons of the filling on each one. I do this for all 12 before rolling in case I need to adjust the amount of filling to insure all 12 have equal amounts. Spread the filling out with a spoon, and gently roll starting at the narrow end. Once rolled, place in the casserole dish, evenly spaced, seam side down. Top each roll with the remaining marinara, mozzarella, and the remaining basil. Lightly dust with the cattleman’s italiano. Cover with foil, place on top shelf of the pit and cook for around 20-25 minutes. The cheese should be melted.

Pull, serve, and dust with remaining smoked Parmesan. 

Char-Crusted Beef Tri-tip Sandwich

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Combining perfectly-cooked beef tri-tips and grilled veggies off a Yoder Smokers Charcoal Flat Top Grill, this hearty, flavorful sandwich is great for a family meal or to feed a large gathering. Go here to see a video of how Brian puts the sandwich together: https://youtu.be/DjobJi0UfEE

Ingredients:

2-3 lb Beef tri-tip
2-3 TB House of Q House Rub
1 TB Black pepper
1 TB Brown Sugar

1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 sweet onion – sliced
2-3 TB butter
1/2 cup Rock’n Red BBQ Sauce

1 cup mayonnaise
2-3 TB horseradish (adjust to taste)
2-3 TB Slow Smoke Gold BBQ Sauce
1 Ts granulated garlic
1 Ts granulated onion
1 Ts black pepper

1 soft crust baguette or soft buns

Directions:

Prepare your grill for high heat-direct grilling with half or one area left as your safe zone or where there is no heat.

Mix the rub ingredients together and crust the tri-tip steak all over with the spices. Sear on the hot side of the grill for a few minutes with the lid closed. Turn the steak over and sear the other side. Once there is a crust established on the steak, move it to the safe zone. Monitor the internal temperature and remove the steak from the grill when it reaches 125-130 F for medium rare. This is a steak that really warrants at most a medium doneness… medium-rare is best. Let rest for 5-10 minutes and slice across the grain
for serving.

While the tritip is cooking, saute the peppers and onions in a skillet. (alternately is to grill the peppers and onions and remove from the grill to mix with sauce.) Once soft, add the bbq sauce and stir to mix the vegetables. Shut off the heat and hold to serve.

In a bowl, mix the mayonnaise, horseradish, BBQ sauce and spices. Stir to mix and set aside.

Once the meat is rested, slice and set aside. To assemble the sandwich, slice the baguette the full length and open on a cutting board. Coat the bread with the mayonnaise mixture and then slices of the tritip. Top with the vegetables and close the top part of the bread loaf. Slice across the loaf into individual portions and serve.

Beef Rib Tacos with Fire Roasted Salsa

By Andres Padilla / ChuuucharyFoodary

 

 

These beef rib tacos are a feast for the eyes and the senses. The rich, juicy rib meat is complemented by a chunky salsa made from roasted tomatoes, onions, jalapeño and garlic. The result is “crunchy, fresh, acidic, smokey and just the right amount of spice,” says Andres Padilla, who cooked these up on his YS640.

For the beef ribs:

I used beef ribs from the plate, not the chuck. I removed all the silver skin from the meat side but left the membrane on the bone side intact. I seasoned them with my own rub for beef ribs and briskets (Recipe below) and let them sit overnight wrapped tightly in cling wrap. I smoked them on my YS640 overnight at 230F with oak pellets for approximately 16 hours. I rotate them in the cooker as needed to try and cook them as evenly as possible. I smoke them unwrapped and no spritzing until they reach 190 internal temperature. At this point, I spritz them with a 50/50 mixture of water and apple cider vinegar and wrap them in butcher paper. Doing this will help soften the amazing crusty brisket like bark that they will have slowly developed overnight. I place them back in the cooker and let them reach an internal temperature of about 203-209 (I’ve found that between these temps is when beef ribs will be perfectly probe tender). Pull them off the cooker and let them rest in a cooler for an hour before cutting them with a scalloped slicing knife (these knives make slicing brisket and ribs effortless, and you won’t ruin the bark).

The Beef Rub
  • 1/2 cup kosher coarse salt
  • 1/4 cup + 1 tbsp coarse black pepper
  • 3 tbsp garlic powder
  • 2 tbsp Hungarian paprika
  • 2 tbsp ancho chile powder
  • 2 K cups Colombian coffee*** A MUST
  • 1 tbsp celery seed
Fire Roasted Salsa
  • 5 vine ripened tomatoes
  • 1 small spanish onion
  • Jalapeño
  • 1 large garlic clove

I couldn’t decide if I wanted a pico de gallo for the tacos to cut the richness of the beef rib a bit or if I wanted a fire roasted sauce, so I said why not both … I coated all of the above in a little olive oil and took them to an open fire on the YS640 to get a good char on them (I didn’t want to cook them through, so I left the chamber open). The idea was to get a good char on the outside quick and keep some texture to the onions and tomatoes as a good pico would have. I let the jalapeño cook through a bit and deseeded and stemmed, and the garlic clove I let cook until completely softened. I removed the pulp from the tomatoes then diced them along with the onion … the jalapeños I minced finely and the garlic clove I mashed into a paste with a bit of kosher salt and a couple of minced cilantro stems. I combined everything together in a bowl, adding some fresh chopped cilantro and lime juice. The results were exactly what I wanted for the tacos … crunchy, fresh, acidic, smokey and just the right amount of spice, the mashed garlic added a lot of depth to it all.

For the tortillas:

I like to use Mission with corn tortillas, and I use my lodge cast iron pizza pan to heat them up. I heat the pan on high for about 15 min with NO oil then I quickly dip the tortillas one by one into a bowl of ice cold water, shaking off the excess before dropping them on the smoking hot pan for approximately 1-1.5 minutes. This steams the tortilla through and also gives them visually pleasing brown spots on one side. Once the tortillas start to curl up slightly around the edges, I flip them and let them go about 30 seconds … just enough to steam off any remaining water. Quickly place them in a tortilla warmer or in an aluminum foil packet lined with paper towels (this will soften them up just right). Repeat the process until you have enough tortillas.

Smoked Spatchcock Chicken and Mexican Style Corn

 

By Derek Degenhardt / North Texas Smoke

 

For the chicken:

Start by using poultry shears to cut along each side of the backbone of a whole chicken and remove it. Then turn the chicken breast side up and press on the breastbone to flatten the chicken. This method helps cook the chicken evenly.

Season above and under the skin with a SPG rub and a BBQ rub, then hit the YS640. Using 100% cherry pellets, start at 225° for 1 hr then bump it up to 325°. Spray the skin with cooking spray and take it to 165° in the breast meat, which is about 1-1.5 hrs. depending on your bird size.

For the corn:

Rub down ears of corn with Parkay squeeze butter and hit heavy with a SPG rub. Wrap the corn in foil and put on the smoker with the chicken when you take it to 325° for about 30 min or until tender. Then pull out of the foil, reapply butter and sprinkle heavy with grated parmesan cheese and a sweet and spicy BBQ rub.