Hey from a new guy

J

J Buck

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• Sep 6, 2013

• #1

New guy here on the Forum, old guy cookin'. I've been doing pork ribs for years and have it down pretty good. However I would like to perfect my Beef Ribs on the Weber Kettle. Any tips on Rubs or seasoning? I just can't seem to get the balance just right. Thanks in advance.

 

columbia1

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• Sep 6, 2013

• #2

Hard to beat a simple rub of Lemon pepper and salt. If you want a little color add in some paprika.

 

speers90

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• Sep 6, 2013

• #3

Beef ribs are basically brisket point on a stick, so just season them how your like your brisket!

I prefer a little seasoning salt, followed by a mix of granulated garlic, onion powder, chili powder, paprika, pepper and a little cayenne, top that off with a mix of coarse salt and pepper.

 

J

J Buck

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• Sep 6, 2013

• #4

Thanks fellas, I never considered the lemon pepper. I use a lot of Lawrys Seasoned salt in my cooking. I like it a lot. I better round up a batch of ribs and set up an experiment. So much to cook, so little time.

 

sliding_billy

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• Sep 6, 2013

• #5

Are you doing beef back or beef shorts?

 

oldbill

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• Sep 6, 2013

• #6

I usually season all my beef the same general way only using different ratios of spices for different cuts. I use garlic, coarse salt and coarse pepper, 50/50 on the salt and pepper for the larger cuts and for the smaller cuts like ribs I'll go with 1/3 salt to 2/3 pepper since the smaller and thinner cuts can be easily over salted. Everything gets a really good dusting with the garlic though!:wink: Welcome to the forum!!!:-D

 

J

J Buck

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• Sep 6, 2013

• #7

Beef back ribs, Billy. I'm guilty of over salting sometimes. Can't seem to get the right balance of not too much saltiness and letting the flavor of the beef come through.
Thanks all!

 

J

J Buck

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• Sep 6, 2013

• #8

Hey, found the search tab and all kinds of good tips from folks. Put some specs on and a whole new world opened up!