Chest baking is a process that takes time, but also very rewarding. If you take your family and friends their first delicious bite of the rib cage, which will definitely ask for the recipe. This article will give you a professional kitchen chest!
Did you know that in a time when the chest was considered very poor quality meat? The story of two brothers from Germany to smoke again in 1950, some remains of his chest had decided. They leftChest in their smokehouse for an entire weekend. When she returned to work the meat into slices and served to their customers. The meat was so tender and tasty, which quickly became a success.
I remember the first time I had the pleasure of eating beef chest. It was at this fabulous little Barbecue Restaurant Croton-on-Hudson, NY called Memphis Maes.
New York is not known for its BBQ, so my wife and I were a bit 'skeptical. But after we took our first bite"Texas BBQ Beef Chest," we were believers! My wife looked at me and then said: "You have to make" Many do not want to leave the beautiful woman in trouble, I took it upon myself to try and recreate the BBQ ribs at home. I do not own a smoker, so I had to improvise and cook the breast in the oven.
Believe it or not, the oven makes a damn good BBQ sternum. Many fans will tell you that a BBQ smoker, the only way to cook ribs, but I can say from experience that it isis simply not the case.
The secret of a good steak is to cook the chest is nice and slow at about 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking ribs in the oven is not the way to go.
You need to prepare this particular recipe one day in advance and you need to have more time to cook the breast, as it takes several hours to plan the kitchen done.
Lets Talk About Dry Rubs
There are a variety of dry rubbingThe recipes can be used to beef your chest. A recipe as listed below. Do not be shy with your dry rub. You want really good coat of the breast. It is not known for no rub, then rub the spices into the meat with your hands. It was applied after the trouble in the chest put in the refrigerator and marinate overnight.
DRY RUB
- 1 / 4 cup paprika
- 1 / 4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 1 / 3 tablespoons granulated garlic
- 1 1 / 3 tablespoons granulated onion
- 2 teaspoons ground cumin
THE SAUCE
We need some kind of liquid to slowly braise the breast in the oven. Brazing is a great way to cook ribs in the oven, because the breast is still moist and very tender.
What I do is mix some 'good quality store bought barbecue sauce with a little' a bit of broth to dilute '. I like to use barbecue sauce, smoke flavor. Make it a little 'more smoky flavor, I alsoa few drops of liquid smoke. This allows a liquid solder very tasty.
LETS START COOKING ALREADY '!
Before you start cooking, you can get a little preparation.
Remove the breastbone from the refrigerator and leave on the counter for 30 minutes or so to make it come to room temperature.
Get a large flat pan with a tightly fitting lid enough to keep your chest.
Mix equal parts of barbecue sauce and beef broth. I like it, so much so that his chestAt least half under water. Pour the mixture into your baking dish.
Preheat the oven to 225 degrees today.
Heat a saucepan over medium heat and add enough oil to cover the pan. Add enter the breast in a pan and brown on all sides to form a nice crust.
Place the browned breasts in the pan with the liquid solder. Put the lid and place in preheated oven.
About halfway through the cooking process, turn on your chest, so that on the other hand, the timecook in the liquid solder.
The brisket is fork tender when done with an internal temperature of about 185-200 ° C. The time it takes to cook a breast in the oven really depends on the weight of the chest. Figure 1 1 / 2 to 2 hours for each pound of meat.
You're done. My recipe for ribs to cook in the oven.
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