What's on the Grill #221: Spareribs, Beef Ribs & BBQ Cabbage

I've been on a bit of a rib kick latey.  Typically when grilling ribs, I am pretty quick to throw down racks of baby backs, but this week I branched out and instead smoked both beef ribs and pork spareribs.

Unlike baby backs, beef ribs and spareribs pack even more meat.  Although because of their size they take slightly longer to cook, they are as every bit tender.  Baby backs do not take a lot of prep work.  However, spareribs take a few more steps.  For an excellent primer on proper sparerib cuts, check out Josh's writeup on The Meatwave.

It has probably been years since I've smoked beef ribs.  I won't let that happen again.  I found them rich, tender and full of flavor.  They were a nice detour from the baby backs.

Even though I smoked the beef ribs a little long, other backyard activities got the best of me, I have no complaints.  They were all gone by lunch the next day.  I consider this the sign of a successful meal.

Part of my rib interest is also part instructional.  I'm putting the Saffire through its paces.

I can definitely say I can see a marked difference in the smoking on the Saffire, versus my modified smoking with the Weber kettles.  Perhaps this is why over the last couple of weeks I haven't been able to get enough BBQ.  The smoking process on the Saffire is very easy.

Even though it was fun to experiment with the ribs, I also used the opportunity to BBQ a cabbage.  BBQ cabbage is really a delicious treat and the process, minus the whole hot grill/sharp knife steps, could be summed up in a children's cookbook.

BBQ Cabbage

Take a head of cabbage and cut off the base.

Using a short, sharp knife, cut a "bowl" in the top of the cabbage.

Take a piece of aluminum foil and roll it longwise.  Wrap the rolled foil around the base of the cabbage to support it siting up verticaly.  The cut bowl can than hold whatever topping you would like.  I went with chorizo.  After browning the meat in a skillet (can you really "brown" chorizo?), add the meat to the cavity and if desired, top with cheese.  For some extra wow, brush the outside of the cabbage with any leftover chorizo skillet fat.

BBQ the cabbage over indirect medium heat.  It will take around an hour, or until the cabbage is tender.

To serve, cut the cabbage into quarters and chop roughly.   Place the meat and cabbage in a large bowl and mix together.

Now my coworkers were less than pleased when they learned I had chorizo and cabbage for dinner and it wasn't because they wanted leftovers.

Regardless of what kind of ribs you grill next, throw a head of BBQ cabbage on the grill.  It's easy, delicious and memorable...in more ways than one.