Latin Touch Beef Rib Worksheet
~Chef Perry Perkins~
Beef Ribs may not be the pit-master’s sweetheart that pork ribs are, but these "dinosaur bones" of beefy goodness make for awesome barbecue, and they're often a great deal at the grocery store, as well.
Like pork ribs, if done wrong they can be tough and stringy, but when done right they're tender, juicy and full of flavor.
Plan on about 3 ribs per person, and you'll have a full and happy crew! Position the roasting box in a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case. Remove one of the top end rails for ventilation.
Allow prepped ribs (recipe below) to come to room temp, then lay them across the bottom rack, face down in the box (photo is face up, to show off the ribs, but you want them bone-side up).
Place one of the top grills over the center of the briskets, light your loaded A-Maze-N Smoker and place it on top of the top grill, over a small piece of foil to protect the bottom from moisture.
Close the lid, add 16 lbs. of charcoal for model #1 or 20 lbs. for model #2, divided into two piles, and light up. At 30 minutes, spread coals over surface. Cooking time starts now.
Start Time: ______________________
Roast 1 hour, then add 8 lbs. of charcoal (Time: ______________________)
At 1 hour (cooking time), lift the lid and quickly spritz the meat with a 50/50 mix of apple juice and apple cider vinegar. Tent loosely with foil, close La Caja China, and add another 10lbs of unlit coals.
IMPORTANT: DO NOT PEEK! Only lift the charcoal lid as instructed below.
2 Hours, Time: ______________________
After 2 hours (cooking time), – flip ribs “face up”, mop again, remove the foil, and close the box to brown the top of the ribs. Check every 15 minutes until the ribs are browned to your liking.
*You may want to remove the whole lower rack to serve the ribs. While they shouldn’t be "falling off the bone," a long rack can still split apart at this phase.*
Open the box and remove the top grill and smoker. Wrap the ribs in a double layer of heavy foil and return to the box. Cover the box again with the ash pan and the charcoal grid askew; do not add more charcoal at this time. Let the ribs cook, wrapped like this, for 1 more hour.
Total Cook Time: ______________________
Remove ribs from heat, and set, still wrapped, on the counter and rest 15-20 minutes.
Serve with finishing sauce (warmed) on the side.
My favorite beef rib recipe
6 full beef rib racks, trimmed
1 C dry rub
3 C rib mop.
3 C finishing sauce
2-3 cans of beer
The night before cooking, rub beef ribs and wrap in plastic. Refrigerate 12-18 hours.
Place disposable pans beneath the lower rack and pour a can of beer (or more) into each. There should be at least an inch of beer in each.
3-2-1 Ribs in La Caja China (Part 1) ~Chef Perry Perkins~ Now don't get me wrong...I love my brisket and pulled pork, but a perfectly cooked slab of pork ribs, tender and juicy on the inside, with a sticky, crusty glaze, or a sweet dry rub...well, if God made anything better than that, He kept it for Himself. I've [...]
With over a thousand 5-Star reviews on Amazon, it's not hard to understand why the smokers from A-Maze-N Products have become the go-to item for creating and adding great smoky flavor for home pit-masters everywhere. Light weight, durable and portable, they produce great quality smoke for cold and hot smoking.These little pellet burners will produce 4-5 hours of smoke at temps [...]
Insulated Barbecue GlovesSteven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Use the Best of Barbecue Insulated Rubber Gloves for "pulling" (shredding) piping hot pork shoulders and other foods hot off the grill or out of [...]
~Chef Perry Perkins~Recipe from ~ La Caja China World: Roasting Box Recipes WorldwideI know, I know…everyone snickers when I talk about recipes for “leftover” roast pork…but sometimes it does happen (especially if you bag up a pound or two of the good parts before serving!)On our recent trip to Oahu, we visited Poke Stop on our food crawl. One of the [...]
Cook chicken, turkey, game hen, sausage, and many other meats while roasting inside your roasting box at the same time! This portable rotisserie system is designed to fit over any Caja China or Caja Asadora pig roaster model, as well as over open fire or on the ground. It runs on two D size batteries, and can be used [...]
La Caja China Stainless Steel Top Grills for Models #1 & #2 fits perfectly across the charcoal tray to provide a large grilling area for appetizers and more. Also can be used to heat side dishes, soups, and many other items.Personally, as someone who cooks in (and on) his La Caja China several dozen times a year, I would say [...]
“And it was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, God bless Us, Every One!” ― Charles Dickens, A Christmas CarolThe MenuSalt Crusted Prime Rib (get recipe & worksheet here)Balsamic Cranberry [...]
I own two models of “smoke units” for my various La Caja Chinas: The Smoker Pistol, and the A-Maze-n Wood Pellet Smoker, both box and tubes.The Smoker Pistol is an electric smoke generator that mounts to the outside of the box and blows in smoke from a single-use cartridge (you purchase the cartridges in multiples). Given average temps and [...]
The MenuMojo Brined Turkeys (get recipe & worksheet here)Mofungo DressingGrilled Sweet Potatoes with Caramel Adobo SauceMofongo Stuffing 6 green plantainsVegetable oil1 lb. thick bacon, diced 6 cloves garlic, chopped3 sweet chili peppers, seeded/diced 1 sweet onion, diced 1/3 cup olive oil 1/3 cup chicken brothSalt & pepper to tasteFry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.Heat the oil [...]