A better rub for Beef Chuck Short Ribs

GQuiz

In the November issue of Texas Monthly, Ronnie Killen from Killen's BBQ in Pearland shared his approach with Beef Plate Short Ribs/Beef Chuck Short Ribs.  These monsters (4 bones worth clocking in at 5 lbs) are what he recommends newbies smoke before tackling a brisket.  I followed his advice.  I picked up a rack from Granzin's Meat Market in New Braunfels.  I smoked them on New Year's Day and went 5 1/2 hours at 290 indirect.  I did one part Kosher Salt, 9 parts black pepper.  The ribs were amazing.  But they were too "briskety" thanks to the pepper.  Does that make sense?  I love the simplicity of Louie Mueller's approach to brisket.  But I'm looking for something else that may take away the overpowering of the pepper and maybe sweeten them up.  Any suggestions?

GQuiz

johnnyp

The ribs look to be cooked perfectly.  well done

As for the seasoning, a 9:1 salt to pepper ratio seems high for my tastes.  just change the ratio.  Aaron Franklin's recipe is a 1:1 ratio.

scdaf

Hard to beat Montreal steak seasoning for beef.  I use it on short ribs and like it a lot.

lousubcap

Another vote for Montreal steak seasoning-@scdaf got there first.  I also use worcestershire for a binder.  FWIW-

SirSquatch

Dizzy Pig Cow Lick is my favorite for beef if I'm not doing S&P. 

SevenOaks

Dude! I just found that Texas Monthly article and read it. Killen calls for a 3:1 ratio of black pepper to kosher salt, not 9:1. No wonder it was too peppery ;-)

pgprescott

Use whatever tastes good to you. No need to be tied down to one thing either. I enjoy changing up the flavor profiles on many different cooks with different rubs or sauces. 

CtTOPGUN

 Big cuts of beef I follow Malcolm Reed's(How To BBQ Right) formula. Multiple layers. First layer a fine grind SPG or similar. Personally I add onion powder to this layer. Second layer a standard paprika/pepper bbq rub combo. These two layers go on fat side and meat side. I smoke fat down on a LBGE so bottom heat source. My thoughts are the fat helps protect the meat from drying out and the great bark on the top meat side will not get ruined by any sticking to the grates. That top side gets a topping of Montreal Steak Seasoning. That course grind adds something amazing to the bark.

 On my "showoff" cooks I also use some celary salt prior to the SPG(or have it mixed in) as this enhances the pretty smoke ring.

   Jim

Ag83

SevenOaks said:

Dude! I just found that Texas Monthly article and read it. Killen calls for a 3:1 ratio of black pepper to kosher salt, not 9:1. No wonder it was too peppery ;-)

When I saw the 9:1 ratio, I thought he was referring to the Louie Mueller approach. That's what Wayne Mueller uses for brisket - I have no idea about his short ribs. And Louie Mueller's brisket is hands down the best I've ever had (but you'd better like black pepper ). Now I'm sort of intrigued about the 3:1 ratio. May try that next time I do beef ribs (probably next weekend).

Hans61

2parts s n p. 1 part garlic powder 1 part onion powder pinch of cayenne 

GQuiz

I did the Mueller approach. Honestly, the next time will come down to a coin flip between the Cow Lick and the Montreal. The ribs were so easy, I'll get many opportunities to test many approaches.

texaswig

@CtTOPGUN advice seems solid. Sounds like someone that knows what's going on. 

MrCookingNurse

I'm no expert on this but for beef I do a "Montreal"

salt
pepper
course sea salt
garlic
basil
parlsey
cayanne 

I love it. 

Foghorn

GQuiz said:

I did the Mueller approach. Honestly, the next time will come down to a coin flip between the Cow Lick and the Montreal. The ribs were so easy, I'll get many opportunities to test many approaches.

Those options will serve you well.  Since you're in Schertz, another good option is to drive to Bolner's Meat Market in South San Antonio where you can get similar ribs, but when they cut them for you, they will offer to apply one of their in-house (Fiesta Brand) rubs before they even wrap them up.  You could have them use their Uncle Chris' Steak Seasoning (like Montreal but just a little less peppery).   It's almost too easy.

Or you can just buy that seasoning in your regular store.  But I always look for an excuse to go to Bolner's just for the experience.

Hawg Fan

There's a lot of good advise already, so I'll just say that even though your rib pictures don't look too peppery, they do look amazing.

GQuiz

@Foghorn, I've been to Bolner's... Cool little place. Their fajita pinwheels are stuffed with bacon. When downtown, I look for an excuse to visit. I have a quart of Uncle Chris' in my pantry. Beauty of the visit there, spices in bulk. 
But if you ever find yourself venturing up I-35, give Granzin's a peek. I've stepped off the glass cases... 40 paces worth. I can never leave with one pack.  Their premarinated chicken breasts are pretty spectacular.  Each breast averages 18-20 ounces. The building is surrounded by Bluebonnet Ford, literally. Give it a try.

GQuiz

For those without access to Texas Monthly...  This was the reason I tried it.

etherdome

I use Instant Gourmet  "awake-a -steak" on short ribs every time. It's perfect for them.  Can't say enough good things about it. Picked one up at a Fresh market. Went back and couldn't find it so I went online and ordered 4 of them. Gave one to my friend and now he's hooked.