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Old 07-11-2012, 04:29 PM   #61 (permalink)
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OK here it is: The Best Fucking Ribs Ever!

Meat:

- Baby Back Ribs, get good quality ones this is too much work for shitty meat. Side Ribs won't cut it.
- Trim the fat and excess meat off
- Remove the silver skin, if it won't come off puncture and scratch it to shit.

Sauce: Fuck off you don't put sauce on my Ribs.

Dry Rub: (Night before, or even just an hour before)

This is typical but I change it a bit each time.

1 Cup Brown Sugar
1 Tablespoon Cayanne Pepper
5 Cloves Garlic
3 Tablespoons Montreal Steak Spice
1 Tablespoon Chilli Flakes
1-2 Tablespoons Olive Oil
(Throw whatever you like in here)

Rub this into the ribs really well.

Grill:

Know your grill, get a thermometer you can put on the cooking surface so you know exactly what temp you are at, not the one on the front of the BBQ! I checked mine in the oven, I know when it reads 250F it's actually 225F.

Cook on indirect heat. I use the right side of my grill, the right and middle burners are off and the left burner is on high. The temp on the surface where I will cook is at 225F - This took a long time to dial in but I got it now. Your grill will be different, just keep the direct heat and flames away. If you have to use the upper rack do it.

225F!!!! 6 Hours - preheat the grill to the cooking temp, make sure its steady.

Ok so your meat is ready. Just put it on the grill like I said above.

Here is where the rest of the flavor comes in and some technique. On the left side of my grill that is on high, I add two things, a deep tinfoil pan full of water and a smoke chip tray that lasts a few hours. Keep some water in the tray, and replace the smoke chip tray after 1.5 hours or so, after half way I don't think it adds much so I just go through 2 smoke trays. Put the smoke tray in the back corner, usually the hottets spot.

Now that they are on, try not to open it until you need to fill the water, or replace the smoke chips. When I replace the chips sometimes I sprinkle a little water on the ribs to keep them moist, not much though. I pretty much only open my grill 3-4 times, and for as little time as possible.

OK - 6hrs are up. Pick up your ribs carefully in the centre with tongs, if they are breaking apart they are ready, if not you fucked up.

The finish. If you absolutely must, you can now brush on a small amount of your favorite BBQ sauce (but try them like this first, they are soo good). Turn the grill to high and lace them over direct heat, just for a few minutes to get a couple flare ups and finish them off. This will glaze your sauce as well, just don't burn the bastards after all that work. Just a few minutes on high, thats all (1 or 2 - not 10).

Go try these and then send me a bunch of money via paypal.

Last edited by Casual; 07-11-2012 at 04:33 PM.
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Old 07-11-2012, 11:45 PM   #62 (permalink)
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Well if he's not going to say, you can achieve what jDang has with a very hot pan or griddle and an oven. You just sear the outside enough to seal it, which if your griddle is hot (it has to be FUCKING HOT), only takes 20sec or less a side. Then just finish in the oven around anywhere from 275-350.

The oven's radiant heat cooks the steak evenly, putting it on a rack so the heat can get under it would be ideal.

As always let it rest before you cut it.

I'm sure he has ways of finessing this that I haven't touched on and I'm curious too, but you can get very close to what he's doing there.
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Last edited by snowklinger; 07-12-2012 at 12:04 AM.
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Old 07-12-2012, 02:28 PM   #63 (permalink)
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Quote:
Originally Posted by snowklinger View Post
Well if he's not going to say, you can achieve what jDang has with a very hot pan or griddle and an oven. You just sear the outside enough to seal it, which if your griddle is hot (it has to be FUCKING HOT), only takes 20sec or less a side. Then just finish in the oven around anywhere from 275-350.

The oven's radiant heat cooks the steak evenly, putting it on a rack so the heat can get under it would be ideal.

As always let it rest before you cut it.

I'm sure he has ways of finessing this that I haven't touched on and I'm curious too, but you can get very close to what he's doing there.
Been a little busy. Your way works and is the traditional sear then move to low or indirect heat to finish. Works fine and produces a good steak. But I don't care how hot your griddle is you're not getting a good sear in 20 seconds on any residential equipment. Maybe with a chimney starter full of firing coals, which I have tried by the way. If you do it that way, make absolutely sure that your steaks are bone dry when you put them on or you'll waste time steaming instead of searing making this worse.

Plus you will still get a little gray matter because of the order it is in. When you sear the meat first, you will of course heat the outside up. When you put it in the oven you'll heat it up further until the middle is exactly where you want it. That leaves the outside to heat up more. With your way it is actually the best method if you are doing it that way. Don't get me wrong, I still cook it that way and it's still a damn good steak.

Ok my method. First things first, don't cheap out on the meat if you can. This method will maximize whatever steak you have, but the better the ingredient, the better the end result. Second of all, you need a relatively thick steak. No thin wafers. 1.5" or thicker. It'll work with thinner steaks 1" and above, but it works better above.

I didn't invent it. After testing many different methods, I found two separate ones, combined them one day and voila, damn good steak.

It's basically a pre-salt and a reverse sear.

You can google either of those to find out more (or PM me, I have a word document of what I wrote to a list serve of 3,000 lawyers).

Basically pre-salt. Salt your steaks 1 hr before cooking. If you watch your steak, the salt will draw moisture out, your steak will get wet, then ... magically ... the meat draws the moisture back in. But this time, the moisture is full of salt. So you change the phsyical nature of the meat fibers, and introduce a little salt to the inside. Thick bland steaks all of a sudden are now seasoned almost to the middle. Only salt though. If you use an all purpose rub this won't work because the other seasoning and spices will suck up that water.

But if that's all you have, like Montreal Steak Seasoning, then put the rub on and then put on a flat plate and press saran wrap onto the steak. But again, don't bother with the montreal seasoning. Just use salt, pepper and garlic/onion powder. How much salt should you use? That depends on you. You need to experiment there, I don't know how salty you like your steak. My method is to get the meat perfectly cooked. Seasonings is up to you.

Set up a timelapse on a steak and set it for an hour and watch it if youre interested.

Second step, is a reverse sear. After salting above, You dry the steak thoroughly with a paper towel if it needs it, then cook in an oven at 250-275F until a probe inserted in the middle reaches 95F (for medium rare, and if you cook it past medium rare I don't know you ... j/k my wife likes her steaks medium too). You can add additional seasonings other than salt here before putting it in the oven.

While it is about to hit 95F get a nice cast iron or stainless steel skillet. It needs to be heavy none of that steel super thin crap you can almost bend in the middle. Aluminum, copper or cast iron please. Nonstick surface is ok.

Put it on your range to medium to medium hot. I tend to the hot side, but not too hot. This is where only you will know what to set it to depending on your pan, your stove. This probably the only variable here because my range/flame/skillet is different than yours. You'll get a great steak regardless, but once you fine tune this, you'll get excellent steaks.

You'll notice when pulling the steak out of the oven it should look dry like a desert. That's a good thing.

Ok, heat the pan up, for a minimum of 5 minutes (even if non-stick but watch the nonstick pans much closer due to the breakdown of the surface at high temps). In the case of cast iron or alu-clad, you can heat longer. once your the probe in the steak in the oven hits 95F immediately pull it out and drop it into the pan. 1.5 minutes each side. Depending on what steak you use* a little oil may be necessary (strips and filet mignons may require oil, ribeyes probably not ... those are the only three steaks I cook usually, no top sirloins etc., but tri-tips, skirts and flat irons are ok to eat, but not cook this way).

I repeat, once you hit 95F in the steak, you pull it out, put it in a medium hot pan, and you cook for 1.5 minutes each side.

Let it rest for 5-10 minutes (closer to 10) and that's it.

Why go through all of this trouble? Sure I cook steaks 4 minutes over high heat, then move to low heat to finish cooking. It works. But, it's not great. Next time you do that, look at the steak when you cut it and I can almost guarantee you will have a narrow (or thick) band of gray matter between the surface and the center. That stuff is tough. My method, minimizes and almost eliminates this gray matter. It also does a ton of other stuff but that's food chemistry at that point.

Sounds complicated but it's not.

1. Salt steak one hour before.
2. pat dry, insert a probe, put in 275F oven.
3. After it reaches 95F, remove probe, Transfer to medium hot skillet.
4. 1.5 minutes each side.

Rest 10 minutes. Done.


another benefit. Removes guesswork and inconsistency. When you cook a steak normally, you don't know what the temp is before cooking, the thickness etc. This way, it is always 95F when you go to sear it. No matter how cold, or warm, or thin or thick, the middle of the steak is 95F when you go to sear it.

Imagine, medium rare guaranteed every single time if you follow those simple instructions (the only adjustment you need to make is heat of skillet depending on your pan and oven range). No guessing, no overcooked, undercooked steaks. Just medium rare every single time.

Last edited by jdang307; 07-12-2012 at 02:35 PM.
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Old 07-12-2012, 02:30 PM   #64 (permalink)
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If anyone is interested in the science behind why this method works so well, let me know, I'll dig it out

(enzymes, food chemistry, etc.)
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Old 07-12-2012, 05:10 PM   #65 (permalink)
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Quote:
Originally Posted by jdang307 View Post
If anyone is interested in the science behind why this method works so well, let me know, I'll dig it out

(enzymes, food chemistry, etc.)
Just out of curiosity, for a 1.5" steak at 275, roughly how long would it take to reach 95 deg? I've got to get a new thermometer my old one was crap...

It makes sense to me though, I slow cook most meats. I used to eat nothing but NY Strips but lately I've been on a rib-eye kick.
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Old 07-12-2012, 05:46 PM   #66 (permalink)
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Originally Posted by poutanen View Post
Just out of curiosity, for a 1.5" steak at 275, roughly how long would it take to reach 95 deg? I've got to get a new thermometer my old one was crap...

It makes sense to me though, I slow cook most meats. I used to eat nothing but NY Strips but lately I've been on a rib-eye kick.
All I ever buy are ribeyes mostly. NY Strips are cool, but they're a little tougher than I like them. Rib eyes are fatty since they are made up of 3 different muscles, so there are big chunks of fat in between, but no other cut has the same tenderness while having that much flavor.

Filet mignon/tenderloins are as tender, but no flavor (which is why you always see them wrapped in bacon, or covered in sauce).

Usually steaks take anywhere from 15-25 minutes depending on whether they were sitting out or come straight from the fridge. Give it a try (and test your probe in boiling water to know if it is spot on 212F or if you need to adjust). I just set it, and forget it.

Amazon.com: Polder Original Cooking All-In-One Timer/Thermometer: Kitchen & Dining

That is what I use and it will increase your cooking results exponentially. Chicken breast? Pull it at 155 and never suffer a dry overcooked breast again. I can still cook by time and feel, but the probe just eliminates the guess work.
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Old 07-12-2012, 06:00 PM   #67 (permalink)
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Thanks jdang!!I think I am cooking steaks this weekend.Also thanks to poutanen & casual.
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Old 07-12-2012, 06:04 PM   #68 (permalink)
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Quote:
Originally Posted by jdang307 View Post
Usually steaks take anywhere from 15-25 minutes depending on whether they were sitting out or come straight from the fridge. Give it a try (and test your probe in boiling water to know if it is spot on 212F or if you need to adjust). I just set it, and forget it.

Amazon.com: Polder Original Cooking All-In-One Timer/Thermometer: Kitchen & Dining
Ordered... Although I'll have to check mine in boiling water and do a calc. I think pure water boils around 205 F in Calgary. I had my sauna up to 210 the other day. First thing I use this probe for is to determine if my sauna thermo is accurate!

Thanks for the tips! I'm the chef of the family and the neighbourhood half the time, but it's always a guess as to how close to med-rare I'm going to get the steaks.
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Old 07-13-2012, 01:21 AM   #69 (permalink)
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Ordered... Although I'll have to check mine in boiling water and do a calc. I think pure water boils around 205 F in Calgary. I had my sauna up to 210 the other day. First thing I use this probe for is to determine if my sauna thermo is accurate!

Thanks for the tips! I'm the chef of the family and the neighbourhood half the time, but it's always a guess as to how close to med-rare I'm going to get the steaks.
Be sure not to get the probe wet, where the chain meets the probe, if water gets inside it fucks it up. So whenever washing it, pinch it right at the point where the two meet to keep it sealed. And don't let it get too hot.

I've been through so many probes because I'm careless.

Good thing is replacement probes are like 2 for $20 or so.
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Old 07-13-2012, 09:39 AM   #70 (permalink)
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Gotta be honest, love your commitment on your steaks, but I've never had a better steak in the US or AUS than a simple ribeye with salt and pepper cooked over an open flame grill fueled by red gum coals. Then second to that is a Tony chacheries and olive oil marinated rib eye over a open flame grill. Can't beat them, key to a good steak is turn once an once only, and know your grill/bbq
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