Short Plate Beef Ribs with LESS WOOD

[Enrico Brandizzi]

Hello my BBQ Friends,

recently I was wondering why I have to sprinkle some more powered rub just before the sauce and the answer is because I don't taste anymore the "original" rub probably (but now I'm sure) due to oversmoking.
So this time I used only 1 split cut in 3 chunks and charcoal.
I thawed some short plate beef ribs, trimmed and rubbed with:
1) Harry Soo's Moola Beef Run
2) SPOG
I let the WSM (settled with BBQ GURU and some water, maybe 1/4 lt that I removed after the first hour) heat for 1 hour and then I put the meat in.
Let it go alone for 6 hours, then probe tested and they were OK.
Pulled off and wrapped in butcher paper and in rest area of my gas oven.
Let them rest for 2,5 hours and finally unwrapped and sliced.
Finally I got the rub flavour I was looking for without any futher sprinkling.
The colour was not the great almost black colour I liked but the aroma, what I could smell, was much complex in the better way than usual. Not only smoke but the Harry Soo and pepper too.
So, at the end of the experiment, I went with 1/3 of usual smoking wood and I taste better.
I will reply again with less wood, like this one.
Thanks for stopping by.
Enrico


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[Hillbilly BBQ]

Very tasty looking, I have some resting now :)

[FireChief]

Man, those look delicious. Glad you got the results you were looking for. As for me personally, I prefer a strong smoke flavor with a mild rub flavor on most meats, especially beef but I use a stick burner. It's all good, thanks for sharing.

[Jason TQ]

Man! :-D:clap2: Crazy good looking!

[KevinJ]

Color looks good to me, love Beef Ribs.

[Bonewagon]

Looks terrific!

[Decoy205]

Enrico those look absolutely perfect!!

[Smoke on Badger Mountain]

From where I sit, those bones look fantastic! Nice work.

[Titch]

You nailed them by the looks.
They look delicious.
Be right over, (what side of the road do you drive on?)