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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-06-2013, 09:45 AM | #1 |
Found some matches.
Join Date: 08-31-13
Location: Lake county, Fl
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Hey from a new guy
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.
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09-06-2013, 09:58 AM | #2 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Hard to beat a simple rub of Lemon pepper and salt. If you want a little color add in some paprika.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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09-06-2013, 10:04 AM | #3 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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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.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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Thanks from:---> |
09-06-2013, 10:23 AM | #4 |
Found some matches.
Join Date: 08-31-13
Location: Lake county, Fl
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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.
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JB- Smelling up the neighborhood |
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09-06-2013, 10:40 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Are you doing beef back or beef shorts?
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09-06-2013, 12:10 PM | #6 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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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! Welcome to the forum!!!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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09-06-2013, 02:54 PM | #7 |
Found some matches.
Join Date: 08-31-13
Location: Lake county, Fl
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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!
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JB- Smelling up the neighborhood |
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09-06-2013, 03:09 PM | #8 |
Found some matches.
Join Date: 08-31-13
Location: Lake county, Fl
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Hey, found the search tab and all kinds of good tips from folks. Put some specs on and a whole new world opened up!
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JB- Smelling up the neighborhood |
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