Cart

What’s on Your 4th of July Menu?

By | Uncategorized | No Comments

Burgers or Ribs? Barbecue or Grilling? Let Meats R Us navigate this dilemma with you…

Many people don’t know the difference between the cooking process of Grilling vs Barbecuing, so we are here to demystify this for you!

Barbecue is traditionally a long, slow process. It requires more preparation and longer cook times at lower temperatures. Barbecuing is ideal for pork back ribs or pork spare ribs.

Grilling typically refers to using high heat for shorter times for a quick sear. Ideal products for grilling require minimal seasoning, normally  just enough to bring out the natural flavors. Grilling is best for steaks, pork chops, burgers or hot dogs.

If you have the time and want to really WOW your guests, opt for our Perfect Barbecued Pork Back Ribs Recipe. If you prefer an easier route and want to maximize the time relaxing with your guests, check out our tips for grilling the juiciest burger.

 

Perfect Barbecued Pork Back Ribs Recipe

What you’ll need:

Let’s get started!

    1. Preheat grill to 300 degrees and prep ribs by applying your favorite rub liberally to all sides.
    2. Once grill is ready, place ribs directly on grill, bone side down. Allow to cook for 30 minutes without opening the grill. The ribs should be browned on all sides; if not, allow to cook for an additional 10 minutes before removing from grill.
    3. For tender ribs- wrap in aluminum foil and steam by adding apple juice to the foil. Seal tightly to keep the juice in the packet. Increase the temperature to 375 degrees and place ribs over indirect heat. The juice will begin to boil, allowing the meat to tenderize. Let ribs steam in the foil for 30 minutes.
    4. Turn down heat to 250 degrees and unwrap the ribs. Place ribs in same place over indirect heat to finish cooking. Sauce ribs on one side, close lid and cook for 5 minutes. Flip ribs and complete the same process for the second side. Use this technique for 30 minutes for a thick sauce with an authentic texture and flavor.
    5. Using a meat thermometer, check the internal temperature of the ribs. Tender, juicy ribs will be between 185-190 degrees. Remove ribs from heat, cut and serve!

 

MRU Pork Ribs

 

 

Do’s and Don’ts for Grilling the Perfect Pub Burger

Do:

  • Stock up on enough Meats R Us 3 ounce Pub Burgers for the whole crowd
  • Allow the grill to fully heat before adding burgers
  • Use a meat thermometer to check the internal temperature of the burgers (125 degrees for rare, 135 degrees for medium-rare, 145 degrees for medium, 160 for well done)

Don’t:

  • Over season the burgers- allow the natural flavors to really shine
  • Press or flatten the burgers- this will force the fat and flavor from the burgers which can dry out the patties
  • Forget to pay attention! Burgers typically cook in 4-5 minutes per side (depending on desired level of doneness)
  • Add the cheese too soon. After the final flip, add your cheese about 2 minutes before removing burgers from the grill. This will ensure it doesn’t melt completely off

 

mru pub burger on grill

 

However you choose to cook for your Independence Day celebration, make sure to include Meats R Us in your festivities! Relax and enjoy the food, family and fireworks!

 

 

The Perfect Father’s Day Gift: Prime Dry Aged Tomahawk Ribeye Steak

By | Grilling | No Comments
Fire up the grill, crack open a beer and let’s talk meat. Specifically, let’s talk about the basics of Dry Aged Beef.

 

What makes Dry Aging so great?

 

At Meats R Us, we begin with only USDA Prime Beef; only 2 out of 100 cattle qualify for this grade. Prime Grade has the intramuscular fat (marbling) that is needed to support the drying process. The beef is wet-aged for fourteen to twenty one days. During this time, the natural enzymes present in the meat will start to break down the connective tissues. Once the wet aging process is completed, the beef is placed on open racks in a temperature and humidity controlled environment. Additional fans are installed to ensure consistent airflow to the meat.

 

As the beef begins to lose its moisture and dry, the connective tissue continues to break down further, rendering extremely tender steaks. One of the most distinctive aspects of the Dry Age process is the concentration of flavor. The flavors can be expected to become more robust and complex. Dry Aged Beef aficionados often seek longer aging processes as the flavor intensifies over time. Our steaks spend twenty-one days in the drying room.

Now that you’ve gotten a crash course on Dry Aging, let’s get the perfect cut for your Father’s Day celebration… a Tomahawk Ribeye Steak! This is the Daddy of all cuts. The King of all beef. This is one fine piece of meat and we’re going to share some insider secrets on the best way to cook this bad boy!

 

Due to the large size of this cut, a reverse sear method (indirect heat first) is the way to go. This method is going to require a bit of time a patience, but the end result will be well worth the effort. If you’re feeling adventurous and don’t mind a little open flame, for the last three minutes over the full heat, ladle melted butter on top of the steak (it doesn’t take much, about 1 melted stick) and allow it to flame. This will create a thin layer of charring on the outside. It also provides a dramatic finish for the cooking phase of this most dramatic of cuts.

 

 

Tips for perfectly cooked Tomahawk Ribeye Steak

 

– Allow meat to come to room temperature
– Pat dry and season with salt (save the pepper for later)
– Prepare your grill (gas or charcoal) for half direct and half indirect heat
– Once properly heated, place meat over indirect heat, add a teaspoon of butter to the top (side facing away from the heat)
– Close the lid and allow to cook for 9-11 minutes before flipping the meat
Avoid the temptation to repeatedly open the grill!

 

– Flip the meat (still over indirect heat) and add another teaspoon of butter to the side facing away from the heat
– Close the lid and cook for another 9-11 minutes (9 minutes per side for rare, 10 minutes per side for medium rare, 11 minutes per side for medium)
Using a meat thermometer, check the internal temperature of the meat (110 degrees for rare, 115 degrees for medium rare, 125 degrees for medium)

 

Get ready to sear! Flip steak over and apply to direct heat
– Flip every minute for 4-6 minutes until desired sear forms
– Remove steak from grill and allow to rest for 10 minutes before cutting
– Separate the meat from the bone and slice across the grain. Slices should be substantial but not too thick ¼-3/8 of an inch will suffice.
– Season with pepper, carve and serve

 

Sit back, relax, give yourself a pat on the back and enjoy the Father’s Day celebration that you deserve with a big, juicy Prime Dry Aged Tomahawk Ribeye Steak from Meats R Us!