The beef , that is the castrated bovine of about 3 years, is among the favorites in the American barbecue and in the Italian grills . Some BBQ "theorists" clash between factions, because the Texas or Kentuck beef barbecue y seems to be more authentic than the pork one. Beyond the tastes, a rub or mixture of spices for this type of meat must have very specific characteristics.
It is created to rub the steak with flavor elements ranging from sweet to pungent, regulated by chili powder (often an extra pinch of cayenne pepper is used to give maximum heat to the rub). The spice mix for barbecue beef ribs can also be used in a marinade.
Usually, spices such as paprika, sweet or medium hot pepper powder, ground black pepper, cayenne, garlic powder, sometimes even onion, salt and l 'inevitable cane sugar. A mixture that could also help in the digestion of meat.
The cuts of beef on which to sprinkle the Beef Criminal BBQ blend are many, and the famous rib tips (spare ribs, baby back ribs, bbq ribs ...). Their excellent taste, tenderness, juiciness are enhanced by the spicy pinch of beef rub. The most famous American dish on the barbecue is the BBQ brisket, the brisket of beef engraved, grilled and smoked especially in Texas, with the famous Mop sauce and the rub of salt, fresh ground pepper and sugar.
Other specialties are the cut of beef, the grilled steak, the skewers and the smoked beef morsels, the rib of beef, roast beef and fillet, the marinated South American churrasco for 12 hours, and the beef saté. Or pit beef, a dish of roast beef prepared over a charcoal fire, with thin, round cuts of beef.
How to use Criminal Beef barbecue blend in the kitchen
Prepare the cutlets or the chosen cut of beef, eliminating the excess of the “hanging” parts. It is recommended to remove the hard membrane from the back of the ribs: it can prevent smoke and seasonings from getting into the meat - making them harder and less flavorful.
After peeling the membrane off the bone, apply about 2 tablespoons of rub to the beef, rubbing it on each side of the ribs. You can leave it to rest for half an hour in the fridge, before putting it on the barbecue, or put it on the grill right away.
If you choose a marinade for the ribs, it is recommended to season the marinade with the rub for the barbecue (combining the spice mixture with oil, lemon juice or vinegar, water - Americans also use ketchup or Worcestershire sauce).
In this case, the marinade is poured over the ribs, covered with plastic wrap and left in the refrigerator for 6-12 hours. Drain any excess marinade that has been in contact with raw meat, as it can be contaminated with bacteria.
Bring the ribs back to room temperature before cooking. A sprinkle when the ribs have finished cooking can be appreciated by those looking for an even more pungent flavor. As this spicy BBQ beef mix contains sugar, it should be used for slow smoking or grilling below 130 ° C. Otherwise, the sugar can burn and spoil the taste of the meat. A tip when grilling beef ribs slowly on the bbq is to choose the rear ribs on the bone, rather than the short ribs (better cooked with braising).
Origins and History of BBQ blends - rub
The sauces and spices to flavor the meat are born together with the barbecue tradition. We know that the word barbecue may have originated from the word of the Taino Indians "barbacoa", which indicates a kind of grill used for cooking over an open flame. The homeland of bbq seems to be the USA, but we know that the tradition of grilling meat is also common to other cultures. In any case, we identify the barbecue with grilled or grilled meat, in a very seasoned sauce. It has been a favorite of Americans for over a century, when ranchers brought cattle across the Mid-West. Cowboys sold the best cuts of meat and took the leftovers for them, hard and stringy, slow to cook and soften. Afro-Americans tooni at the time, they used these leftover parts by cooking them for a long time in barbecue pits.
Over time the barbecue has developed by cooking on the racks the meat, beef or other farms, covered with sauces or spices, also for preservation. Texas-style beef brisket is served after many hours of cooking with tomato sauce or other sauces and bbq rubs, which help create a whole new flavor. To date, if you are not adding a sauce or some kind of seasoning with barbecue spices, you are simply grilling the meat, not making a barbecue. A traditional barbecue involves the meat being topped with some type of sauce or rub, and cooked slowly for five to six hours at a low temperature over wood or charcoal.
The Texan dry-rub has a blend of toppings applied to large cuts of beef, which are simmered over a well-controlled fire. The sauces are almost always tomato-based, enriched with vinegar and sugar, or as in Kansas, with sweet molasses. In Carolina they use more peppery sauces and rubs. Remember that when it comes to barbecue, it is important not to confuse it with simple grilling. In the barbecue there is a whole process in which the food is marinated or flavored with dry-rub, then cooked or smoked over the fire. Grilling is quick and easy, while barbecuing involves a process that refines the beef over a period of time to add flavor to the meat.
Criminal BBQ beef: side effects and contraindications
When taking blends with spices and other ingredients for the barbecue, they must respect the recommended doses. In particular, for those suffering from gastrointestinal irritation and ulcers, or irritation of the urinary tract. Rub BBQ mixes, especially if spicy, must be consumed in moderation, otherwise they can cause unwanted effects such as burning in the palate, heartburn, diarrhea, irritation of the mucous membranes. In addition, it is necessary to evaluate the individual ingredients of the mixture, identifying if they are already known for possible allergic reactions. Caution is advised in the intake of barbecue spices for pregnant and breastfeeding women.
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