Reposteria y pasteleria by Vorwerk

By Vorwerk

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Example text

To trim ribs to a St. Louis cut, start by placing the rack meat-side down on the cutting board. The spot where the rib bones end and the sternum and cartilage portion begins is often referred to as rib tips. 5 cm) of meat along the edge of the rib bones (A). Be careful not to cut too close to the bone. You are looking to create a square, uniform slab of ribs. Using a very sharp chef’s knife, remove the flap of meat on the back of the rack (B). With a paper towel, carefully peel the membrane off of the ribs (C).

Generously rub top, bottom, and sides of brisket with Beef BBQ Dry Rub. Wrap tightly with plastic wrap and refrigerate for 4 to 8 hours. Remove brisket from the plastic wrap and apply a second layer of Beef BBQ Dry Rub, then rub evenly with Dalmatian Rub. Let sit at room temperature for 30 minutes. Prepare smoker and bring temperature to 250°F (120°F). Beef can handle a more assertive smoke, and we recommend either hickory or pecan as the smoke wood. Place the brisket on the smoker, fat-side up, and smoke for 6 hours.

Kansas City features one of our favorites: burnt ends. In Kentucky, the local specialty is slow-cooked mutton served with vinegar dip. In Memphis, you will be eating pork ribs, either slathered in sweet barbecue sauce or “dry,” with only a spice rub for seasoning. We’re pretty easy. As far as we’re concerned, if it’s meat, and it’s cooked over fire and smoke at low heat, it’s barbecue. However, we respect the regional approaches to barbecue and greatly enjoy cooking in the style of a particular region of the country.

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