Are you looking to snazzy up your rib game? Maybe get a little royal with it? We got you covered! A Crown Rack of Ribs combines elegance and decadence, class and flavor. We saw this delicious looking meal cooked by John Shepard and had to give it a go. So, we paired this perfectly cooked rack of ribs with roasted potatoes and beer cheese; now we’re really cooking!
Will It Crown
Crowning. What in the world is this craziness? And does it make the food taste better? To answer that, it’s a yes and no. But let’s jump into what it is first.
Bone in racks of meat are what we need for a crown. Pork ribs, beef ribs, bone in pork loin, or even a Prime Rib roast if you’re super ambitious.
The process is to circle them up and truss them to make a sort of crown. Now, if the loin is still attached some relief cuts may be necessary. But with our Crown Rack of Ribs, it’s very straight forward.
Will this effect flavor? Yes, or maybe no. Depends on how you define flavor. I am of the opinion that we eat with all 5 of our senses.
A dish has to look good to taste good. I guarantee you if you put a steak in a blender it’s gonna taste as horrible as it looks. To those ends, crowning is about presentation. It’s a major wow factor. How do I know? My wife said “Wow” when she saw this dish.
Crown Rack of Ribs – Fill ‘er Up
We’ve made this impressive crown of ribs, it looks super cool, do we stop there? Of course not! What, are you new here?!? We fill it up! This is a meat and potatoes dish, so let’s get to those potatoes.
Normally I’m a Russet guy through and through because they’re a great all-around potato. But not today. We’re going with the tiny guys. Sometimes called new potatoes or creamer potatoes. As long as they’re small and good for roasting, that’s what we want.
We cook them in beef tallow (or lard if that’s what you have around) and heavy salt and pepper. It may seem like overkill on the seasoning. But remember, we can only season the outside of the potatoes. There’s a lot of potato on the inside we can’t season, so go heavy and your taste buds will thank you.
Crown Rack of Ribs – Top ‘er Off
Did you think we were done again? Nah, another one. This Crown Rack of Ribs needs toppings! All the toppings. Sliced green onions, crispy fried onions, and, of course, beer cheese.
I’ve said it before and I’ll say it again. Beer cheese is the superior cheese. I judge bars on their ability to present a good beer cheese. Any bar can pour a beer. But not every bar has the dedication and the tenacity to make a quality beer cheese. We are so close y’all, this is where it all comes together.
Use quality beer, use quality cheese, use quality everything. There’s not much that goes into beer cheese so you can’t hide behind complex flavors. It either hits or it don’t. Make it hit y’all, make it hit.
Crown Rack of Ribs
- Rack of St Louis style pork ribs
- Honey Mustard IPA Rub
- 2 lbs new potatoes
- 2 tbsp kosher salt
- 2 tbsp pepper
- 4 tbsp beef tallow
- Fried Onions
- ¼ cup AP Flour
- ¼ cup Unsalted Butter
- 1 Cup Whole Milk
- 1 Cup Guinness Beer
- Honey Mustard IPA Rub
- 2 Cups Shredded Cheddar Cheese
- Pre hear smoker to 275 Degrees.
- Prep ribs by removing the membrane on the back of the ribs. Arrange ribs in a crown shape and truss with butchers twine. Season generously with OTFC Honey Mustard IPA Rub.
- Place ribs on the smoker, indirect heat, with a water pan. These ribs aren’t going to be wrapped, so the water pan will keep them from getting dried out.
- Smoke for 3-4 hours, until probe tender. Remove from heat and let rest.
- While ribs are cooking. Place Potatoes, tallow, salt, and pepper in a cast iron pan. Roast potatoes on the smoker until tender. This should take about 1.5 hours. It’s easy to test tenderness with a toothpick.
- After ribs are off the smoker heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min.
- Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min.
- Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break.
- Sauce can be kept warm over very low heat, stirring occasionally.
- Place Rib crown on a serving platter. Fill center with roasted potatoes and cover with beer cheese. Top with sliced scallions and crispy fried onions.
Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.