Food Porn Champion: The King of Beef Ribs

Killen BBQ Beef Ribs

This is an honest-to-god thing that I ate. OMG. I can’t even. It’s a Texas-style beef rib from the good folks at Killen’s BBQ in Pearland, TX. I didn’t have to travel to Pearland for this giant hunk of greatness, though – Killen came to me! They were featured at the Austin edition of the ultra-amazing Cochon555 Heritage BBQ event series, hosted right at W Austin. I ate so much that day, but it was worth every bite.

If you are a carnivore who is lucky enough to live in a city with an upcoming Cochon event (or if you have the means to travel to one…)  GO. I’m telling you. Go.

Sponsored Content

Split Pea Soup takes a Ribbing

Man, I hate the cold weather. I’m already tired of chillis and stews. What I want is ribs! But broiling them in my oven blows. Hey, wait a minute…ribs are pork, right? Pork goes great in soups, right? Let’s cook us some ribs in a split pea soup and have the best of both worlds!

Katt’s Baby Back Ribs in Split Pea Soup

Ingredients:

2 tblsp of olive oil
9 oz of pancetta, chopped into small cubes
1 rack of baby back ribs
2 smoked ham hocks
1 large red onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
8 cloves of garlic, finely chopped
1 pd of split peas
2 tsp of cayenne pepper
1 tsp of white pepper
Water
Salt to taste
5 sprigs of thyme
2 bay leaves
1 tblsp of unsalted butter
1 dollop of heavy cream
Crusty bread

I like my soups and stews really spicy (hot), so if you’d rather not breathe fire while you eat this, don’t hit the ribs with the cayenne, and wait until right before you serve this to add any of the red pepper to the soup. You may find that the white pepper is all the spice that you need.

Start by cutting the ribs into individual pieces. Then, sprinkle the front and back with about a teaspoon worth of cayenne pepper. Next, chop up your pancetta. (For this particular demo I couldn’t get a single 9-ounce slab, so I bought three 3-ounce packages of sliced pancetta and I just chopped that up.) Pour your olive oil into either a stock pot or a roasting dish and bring that up to a medium heat. We want to slowly render out the fat from the pancetta without browning it too quickly, so this step should take between 15 and 20 minutes. Once the pancetta is browned, remove it from the pan and reserve it in a bowl.

Read More
Sponsored Content

New Favorite Type of Potato Chip: RIB FLAVORED

Just when you thought the world of meat-flavored junk food couldn’t get any more exhilarating… may I present to you:

Baby back rib flavored chips from Zapp’s. What?! I know. I had never even heard of Zapp’s until I moved to the south, and now they are my very favorite potato chips (even before this rib-flavored discovery!) Made in Louisiana, they’re crunchy, Cajun-made kettle chips with all sorts of great seasonings and flavors—try the Voodoo flavor if you can get your hands on them.

These ribby wonders were discovered via my roommate Eric, who Tweeted about them (complete with Instagram of the bag, of course). We were both home at the time (“the Tweets were coming from INSIDE THE HOUSE!”) so I ran downstairs to sample the wares. Of course the bag was already torn apart and a bunch of chips devoured.

“Sorry,” shrugged my roommate Lisa. “I couldn’t wait to open the bag properly, I just had to tear into it. Literally.”

Fair enough! Wondering what they taste like? Well, kind of like BBQ flavored chips, but with a little more…salty, porkiness to them, I guess. Is it just a placebo effect? Whatever. The more meat-flavored snacks the better, I say!

Sponsored Content

The Perfect Rack — Lamb Ribs

At The Farm and Fisherman in Philadelphia last week, it wasn’t just the bloody beet steaks that were a hit. I especially enjoyed the lamb ribs. I don’t recall ever seeing lamb ribs on a grocery shelf before, let alone a restaurant menu, but it makes sense: lambs must have ribs, which could only mean we are meant to eat them.

I decided I had to cook this myself for Sunday night dinner. But where to find the lamb ribs? I tracked them down at Whole Foods, where I had to speak with the butcher as they weren’t on the shelf. The Farm and Fisherman served their ribs sumac crusted, but I was unable to find sumac and was only offered moderate encouragement, so I decided to go a different route. I found this New York Times recipe, which I used as a base, straying somewhat for creative ownership.

Recipe after the jump.

Read More
Sponsored Content

Happy Grilling Season! Endless Simmer’s Top 10 Favorite Things to Cook Outside

Not that we wait until Memorial Day to pull out the grills, but the unofficial start of summer does mean it’s time to start getting serious about BBQ season. Need some help? Here are Endless Simmer’s top 10 favorite things to throw on the grill.

10. Grilled Pickles

Just trust us on this one, it works. Grilled pickles.

9. Grilled Pizza

Any pizza is better with a few char marks. Grilled pizza recipe + the perfect pizza dough recipe.

8. Grilled Ribs

Of course you already know if you have a beautiful rack like this, it’d be a sin not to cook it on the grill. But you don’t have our secret hoisin sauce BBQ ribs recipe. Now you do.

7. Grilled Sweet Corn with Chili Lime Butter

This one doesn’t need any sales pitch, does it? Grilled corn on the cob with chili lime butter recipe.

6. Grilled Sliders with Onion Marmalade

Why eat one burger when you can have 14 tiny ones? Grilled sliders with onion marmalade recipe.

Next: Our Top 5 Favorite Things to Cook Outside

Sponsored Content