Radical Beef Rib Sandwich – Cuso Cuts

Name: Radical Beef Rib Sandwich – Cuso Cuts
Ingredients: 5 pounds beef back ribs; Canola or Peanut Oil; Brioche Sandwich Roll; 1 Tbsp Brown Sugar; 2 tsp Spanish Paprika (for smokiness); 1 ½ tsp. Fresh ground pink salt; ¾ tsp regular or oriental hot mustard powder; ½ tsp. Garam Masala; ½ tsp Coarse Black Pepper; 2 Cups Peach Tea; ½ Cup Pure Maple Syrup; ½ Cup Apple Cider Vinegar; 1 ½ Cups Ketchup; ½ Cup Light Brown Sugar (loosely packed); 2 Tbsp Worcestershire Sauce (or Soy); 2 Tbsp Spicy Brown Mustard; 2-3 Cloves Fresh Minced Garlic; 2 tsp Black Pepper; 2 tsp Onion Powder; 2 tsp Kosher Salt; Remove the membrane from the beef ribs (the thin layer of fat on the underside). Don’t skip this step or your ribs will be rub-dub-dubbery.; Mix all the rub ingredients together thoroughly.; Sprinkle the seasoning evenly over the ribs, gently rubbing it into the meat’s surface.; The next day, remove the ribs from the refrigerator and bring them to room temperature.; Mix the ingredients for your glaze together. Put them in a non-reactive pan. Bring everything to a boil, then simmer it on low for 10 minutes, stirring occasionally.; Preheat the grill to 240 degrees F, having an offset side.; When the beef rib meat separates from the bone using a fork, brush glaze on the side facing you. Another sign it’s done is if it bends easily, looking a bit like a bridge.; Turn the ribs over with bone side down. Brush the glaze on and cook for 45 minutes more.; Pull apart the meat off the bones as you might pulled pork.; Add in any extra glaze, making it as saucy as you like.

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Beef rib meat is going to give you the most flavor in a sandwich. See how to make a sandwich that is second to none here.

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Ingredients

5 pounds beef back ribs
Canola or Peanut Oil
Brioche Sandwich Roll
1 Tbsp Brown Sugar
2 tsp Spanish Paprika (for smokiness)
1 ½ tsp. Fresh ground pink salt
¾ tsp regular or oriental hot mustard powder
½ tsp. Garam Masala
½ tsp Coarse Black Pepper
2 Cups Peach Tea
½ Cup Pure Maple Syrup
½ Cup Apple Cider Vinegar
1 ½ Cups Ketchup
½ Cup Light Brown Sugar (loosely packed)
2 Tbsp Worcestershire Sauce (or Soy)
2 Tbsp Spicy Brown Mustard
2-3 Cloves Fresh Minced Garlic
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Kosher Salt
Remove the membrane from the beef ribs (the thin layer of fat on the underside). Don’t skip this step or your ribs will be rub-dub-dubbery.
Mix all the rub ingredients together thoroughly.
Sprinkle the seasoning evenly over the ribs, gently rubbing it into the meat’s surface.
The next day, remove the ribs from the refrigerator and bring them to room temperature.
Mix the ingredients for your glaze together. Put them in a non-reactive pan. Bring everything to a boil, then simmer it on low for 10 minutes, stirring occasionally.
Preheat the grill to 240 degrees F, having an offset side.
When the beef rib meat separates from the bone using a fork, brush glaze on the side facing you. Another sign it’s done is if it bends easily, looking a bit like a bridge.
Turn the ribs over with bone side down. Brush the glaze on and cook for 45 minutes more.
Pull apart the meat off the bones as you might pulled pork.
Add in any extra glaze, making it as saucy as you like.
Portion onto rolls. If you wish, add crispy lettuce and minced onion to the bun.
Turn up the tunes, and serve!