I did some beef short ribs last weekend and I was a bit disappointed at the results with my maiden voyage with Plowboys Bovine Bold. I did 2 sets of rubs. One was just salt, pepper, onion powder and garlic powder (with a really light coat of mustard). The other was Bovine Bold (with a light coat of olive oil. Overall, it was just too salty. I did't get the sweetness from the sugar. I don't think it really added anything to the meat. I think I just used too much.
What do you think?
That being said, I'm giving it another go on some beef back ribs :) I ain't a quitter!
2 sets of rubs
on the weber. It's a tight fit in those racks. I think I need to bend 'em out or something. I need wider gaps. I let 'em go like this for an hour or so, they shrunk a lil bit but I had to re-arrainge them to get better flow.
End result. Nice bite to the outside, juicy on the inside. Slightly more tooth to it than I would have liked, but still great. Just a bit too high on the ol' salt-o-meter.
