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Rub amount on beef ribs

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ColdFyre

Knows what a fatty is.
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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
IMG_1803.JPG



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.
IMG_1805.JPG


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.
IMG_1812.JPG
 
Do you like the rub on it's own?
Do you use much salt normally?
I like a sweeter rub like SM Cherry on beef ribs.... yum...
I keep the salty stuff for chicken.
 
I had the same problem the first couple of times I did beef ribs.
Now I lightly dust them with SPOG, the results are much better.
 
All you can do is experiment, all the commercial rubs seem a bit heavy on the salt to me. There are some that do have low and no salt options, I'm not sure if Plowboys offers those or not.

But then sometimes good ol' salt, pepper and garlic does the trick.

Keep trying different mixes and have fun with it.

KC
 
Yeah, I like the rub on it's own. Has a nice sweet kick.
I've used too much salt in the past, but have adjusted my own rub to 2pt pep to 1 pt salt and just use less rub overall.
I love trying new ones but have yet to find one that WOWs me. I love starting out with a simple Santa Maria style base (like I listed in my OP) and then adding little touches to that.
 
I'm a big believer in "Everything in Moderation" and "Less is more". You have more rub on that rack of bones than I put on a 18 lb brisket, and whats with the mustard? If you need mustard to keep the rub on your using to much rub. Think of that rub bottle like the S&P shakers on your table. If you season at the table do ya completely cover the item until you cant see it? Do ya smear Mustard on a burger before you put it on the grill to keep the S&P on??
 
On the toothiness, I'm a big fan of some braising time on beef shorties. They don't have the fat content that pork ribs do so it really helps in softening them up. Smoke heavy for a couple few hours, braise with liquid for an hour or two in a covered foil pan, then back in the smoke to firm up for 30-45 minutes, saucing if you wish. The braising time will also help the salt dissipate if you use a liquid without salt i.e. beer, juice etc. I'm doing 10# of shorties like that tomorrow!
 
On beef ribs I use little to no seasoning, smoke with Mesquite and lightly coat them with BBQ sauce of choice for last hour. Let the beef and smoke flavor shine through !!
 
Did you get those at a commercial retailer? All the beef ribs I find are mostly fat and bone and super thin. Can't find meaty suckers like those. They look good though, I like my meat salty with a bit of chew sometimes!
 
Less sugar (i prefer no sugar on beef), less salt, and maybe a tad more pepper? Experiment and find out.

Braising on beef ribs and chuckies works great. One of the few times I'll get foil close to my bbq pit.
 
I have a new set of back ribs on the weber right now... smoke done, brazing away in a pan with some beef broth. Gonna take 'em off in about 20 and then let 'em go a little longer uncovered.
thanks for the words of advice folks.
 
rcbaughn said:
Did you get those at a commercial retailer? All the beef ribs I find are mostly fat and bone and super thin. Can't find meaty suckers like those. They look good though, I like my meat salty with a bit of chew sometimes!
Click to expand...

I got these at Stater Brothers. I had to ask for 'em since they were still in a cryopack in the back. Keep in mind, these are short ribs from last week, not my current cook. Currently I have some nice looking back ribs going. Family is getting hungry!

I started this weeks cook off a little low. Taking a bit longer than I hoped. But they are slowly understanding that good ribs take time....
 
I use a Santa Maria style rub which is exactly what I put on tri-tip. Salt and beef ribs do go well together. Just don't get a heavy hand :)
 
Marty, I actually tried a bit of your method tonight that you posted last month.
For whatever reason, I had trouble getting my OTG up to 275-300 so they took longer but still came out fantastic.

I usually don't braise but I think I'll do a few more taste tests to convince me :)
 
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