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Posts Tagged ‘grill’

The fine art of beef back ribs

In Recipes on August 5, 2009 at 11:06 pm

[A regular feature of our newsletter, as dictated by bassist Joe Stuhff.]

     Meat can have a great and sensual flavor. It can also be inedible ultragarbage, if prepared by one not savvy to this fact: Meat isn’t the delicious part of meat. It is the fat, the ligaments, the sinewy parts from whence glue is rendered, which rule our pallets like latex-clad flavor dominatrices. The protein part is just substance, a texture to contain in its little pockets and nooks and crannies the honey-sweet tang of melting bone sheaths. For those willing to forgo proper digestive function in favor of a truly luxuriant experience gastronomique, I proudly submit my preparation for:

                        BEEF BACK RIBS

YOU WILL NEED
ALUMINUM FOIL
At least one rack of BEEF BACK RIBS, meaty ones, not those frozen shits.  The ribs should be cut in half, through the rack once flanken style, so no bone is longer than five inches.
A POUND OR TWO OF BUTTER
SALT
PEPPER
CUMIN
GARLIC POWDER
BBQ SAUCE

  Step 1. Leave the ribs unrefrigerated for at least four to six hours, to ensure some nice, limp floppy pieces of meat. Read the rest of this entry »

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