Topic Title: Rib meat
Created on October 9, 2013 at 08:08 PM

jblake

How much difference is it to cook beef ribs versus pork?
I've cooked the pork ones and they come out great.
The beef ones appear to need much different cooking time.
I'm suspecting its due to the amount of fat.
Using the same cooking methods they still come out what seems to me a little tougher than they are supposed to.

happycooker

I think the beef takes less time- I think there are cooking times posted on the website and in the front of the Holland cookbook- but it is best to go by temp. Do you have one of those cordless thermometers they sell? It just clips on your belt like a cell phone and beeps when your meat is done. Also you might try a marinade on it-

happycooker

Hey got this recipe from the Holland folks

Beef Ribs
This is an easy recipe, just be sure to allow enough time for the ribs to marinate.

4 pounds of lean Beef Ribs
1/2 - 1 cup Brad Holland's Barbecue
6 fresh sprigs of Parsley
1 cup vegetable oil
2 teaspoons Pepper
1 cup Red Wine Vinegar
1 teaspoon Salt
1 cup fresh chopped parsley
6 crushed cloves Garlic


Serving Information
Serves approximately 1 person for every 3/4 to 1 pound of ribs. Allow 1 to 1.5 pounds of ribs for big eaters.
Directions

Combine Marinate Ingredients
1 cup vegetable oil
2 teaspoons Pepper
1 cup Red Wine Vinegar
1 teaspoon Salt
1 cup fresh chopped parsley
6 crushed cloves Garlic

Marinate Ribs
Combine marinade ingredients into bowl or zip lock bag with ribs. Toss to coat ribs and refirgerate for 6 hours, turning frequently.

Preheat Holland Grill.

Place ribs in Holland Grill for 30 minutes. Take large piece of heavy aluminum foil, tunr edges up and pour in Brad Holland's Barbecue Sauce with the ribs. Fold and seal to make a pocket return to grill for 45-60 minutes or until done.