Found me some of those elusive beef ribs! Now what?

[JohnnyB]

Yeah, I'm gonna go simple S&P, or just a milder rub for the next rack. On the road for a couple days for work, I'm gonna try and grab a few more racks for the freezer when I get back.

 

[BIG ALAN]

Q:All in all, they were very good for my first time. I did them unwrapped, goal temp of 275* (went as high as 325 for a while), and they were done at the 3 hour mark, which surprised me. Seems the going timeframe was 5 hours, but I was running a bit over my temp. Very tender, not fall off the bone, but bite off the bone. I'd say good enough. What kinda turned me off was the bark, it was a little too crunchy for me. So next time I am going to turn the temp down a bit, wrap at probably two hours, and see how that goes.

On a whim I bought 2 pkg's like you did from Wally World a couple weeks ago. Had never considered it as the're most likely select. S&P on mustard slather, 275-300 degrees in the Klose and done in 3. Since we were 3 hr.out for dinner, I had to wrap in foil, a little Worcestershire and balsamic. Killed the fire so they went back in at sub 200 to rest. I was very surprised at 1)how quickly they smoked and 2) how delicious and tender they were. So short back ribs cut lengthwise at about $15 a pack worked well.
Your final pic's are awesome. Liked the bark. Montreal Steak plus crushed red pepper is my brisket rub, but not beef ribs. I guess you may have overseasoned, but hey! Scrape a little off. (Drool)...:clap2:

 

[Jason TQ]

Yeah they look solid :eusa_clap. All the beef backs I see in the stores don't have that much meat.

 

[dadsr4]

The thing about salt and pepper, I've learned, you can always add more at the table.

 

[Decoy205]

Nice back ribs man. Looks tasty!

 

[LMAJ]

Looks like you nailed it. For me, Montreal Steak seasoning is a little much - I like to put it in a spice grinder and make it a little finer and that helps.

 

[dadsr4]

Looks like you nailed it. For me, Montreal Steak seasoning is a little much - I like to put it in a spice grinder and make it a little finer and that helps.

I also think it's too salty. I believe there is a low salt version.

 

[JohnnyB]

Looks like you nailed it. For me, Montreal Steak seasoning is a little much - I like to put it in a spice grinder and make it a little finer and that helps.

I also think it's too salty. I believe there is a low salt version.

^^^Exactly. I use it on my brisket and thicker cut steaks, and it works good. But it is WAAAAAAAY too salty for things like this. As my tastes change with the more I experiment, I find myself getting away from the heavy sodium. It just doesn't do the same thing for me anymore.

 

[dadsr4]

^^^Exactly. I use it on my brisket and thicker cut steaks, and it works good. But it is WAAAAAAAY too salty for things like this. As my tastes change with the more I experiment, I find myself getting away from the heavy sodium. It just doesn't do the same thing for me anymore.

I mix my own rubs, but, if I didn't, I have a feeling I would be on the look out for salt-free rubs.
As a rough rule, I measure out the pepper in a new rub recipe, then weigh it and add, at most, the same weight of salt. But, for me, the salt usually still needs to be cut back further.