TEXAS RANCH BBQ RIB & STEAK RUB
This rub recipe dates back over 100 years and forms the basis for almost all "modern" dry rub mixes. My view has always been "If it aint broke................" you can finish the rest.
As well as the quality of the recipe and ingredients used in our rubs and spice blends, essential to producing restaurant quality food (and that's the very reason we stated DA MALAT's) is the preparation. Ideally, you need to prepare your meat cuts the day before. This enables all of the flavours from the rub to penetrate the meat but also gets the prep work out of the way if you're having family over for a BBQ. However, a couple of hours before cooking will flavour the meat nicely if prep work the day before isn't possible.
Cover the meat on all sides with vegetable oil and then apply DA MALAT's TEXAS RANCH BBQ RIB & STEAK RUB. Using a spice shaker is the best way to get a uniform covering over the meat. DA MALAT spice blends & meat rubs are commercial grade products and as such require only a dusting over the meat.
CHEAP, MASS PRODUCED RUBS NORMALLY CONTAIN BULKING AGENTS SUCH AS FLOUR. DA MALAT ONLY USE PURE HERBS ANS SPICES OF THE HIGHEST QUALITY IN THEIR RUBS AND SPICE MIXES SO A LITTLE GOES A LONG WAY!!
Seal the coated meat in a ZIPLOC bag or cover with foodwrap and store in the fridge, preferably overnight but a couple of hours will do. Remove the meat cut from the fridge 30 minutes before cooking to enable the meat to reach room temperature (refrigerated meat straight onto a hot BBQ will get you some really nice shoe leather but nothing else). slow cooking will improve the texture of the meat and a covered BBQ on a very low heat or smoker that retains the heat works best.
In the USA, Smokers are used extensively to cook large cuts of meat. The low heat and longer cooking times produces succulent, tender meat that are way ahead of BBQ grills.
Wrangler is the term used for a cowboy that herds and looks after the saddle horses. This recipe uses beef short ribs (pork ribs are OK) and was a luxury for cowboys used to being served stew every day.
This recipe is in two stages, oven baked first then a quick 15 minutes each side on the BBQ.
1kg beef short ribs (or pork if using)
1 x large mug strong black coffee (hot)
2 x Tbsp cornflour disolved in a little cold water
100g tomato ketchup
75g brown sugar
35g DA MALAT Texas Ranch BBQ Rib & Steak Rub
Coat the ribs in the Texas Ranch BBQ Rib & Steak Rub all over both sides of the ribs. Cover with food wrap and place in the fridge for 2 hours.
Before placing the ribs on the BBQ, make up the glaze.
Mix the disolved cornflour with the hot strong black coffee. add the tomato ketchup, brown sugar,Texas Ranch BBQ Rib & Steak Rub in a small saucepan. Bring to a simmer for a minute or two until thickened (should be the consistency of a thick syrup). Take off the heat and leave to cool. Separate some glaze for basting just before serving.
When you are ready for the BBQ, glaze the cooked ribs and place onto the grill. Cover the BBQ and turn the ribs after 15 minutes and glaze again. Once cooked, baste again with the reserved glaze before serving.