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Short ribs

Teefus
Teefus Posts: 1,233
in Beef
Did some short ribs today. No pics because they looked just like all the others posted here. I did a simple salt and pepper rub and laid off the wood chunks to please SWEMBO. She doesn't care for an intense smoke flavor and I want to sneak up on the right level over a couple three cooks. Seven hours at 275 worked well. I'll go eight next time and use pecan chunks too. Any suggestions for a rub that will add a little more punch? I have very little experience with slow cooked beef beyond the occasional brisket. 
Michiana, South of the border.
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Comments

  • marysvilleegger
    marysvilleegger Posts: 329
    Cmon Man!  I don't care if it's been done a milllion times....   we need pics! 
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    If I was home instead of sitting in a hotel room I could tell you the name of a brisket rub that @Foghorn gave me in the exchange that is awesome on beef ribs imo. I'm sure others will be by with suggestions. 
    Snellville, GA


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  • Foghorn
    Foghorn Posts: 10,049
    I'm guessing you're talking about the Fiesta brand "Brisket Rub". Or their "Uncle Chris Steak Seasoning".

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bhedges1987
    bhedges1987 Posts: 3,201
    Meat Church Holy Cow

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    Foghorn said:
    I'm guessing you're talking about the Fiesta brand "Brisket Rub". Or their "Uncle Chris Steak Seasoning".
    Yes that's the one. That stuff is great!
    Snellville, GA


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  • lousubcap
    lousubcap Posts: 33,857
    To minimize the rub vs. cook matrix, go with whatever worked with the brisket.  If that is not an option, then once you nail this one, make that the brisket rub.  For me the simpler the better.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Teefus
    Teefus Posts: 1,233
    Thanks for the comments. I think I may try the Prime Rib Rub we use on roasts. It's a mix of salt, celery seed, sugar, black pepper, onion, garlic and arrowroot and it makes a decent bark in the oven. That and some more smoke should work out well on the Egg.
    Michiana, South of the border.
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