Favorite rub for Beef Back Ribs?

[jfmorris]

Ok, I've got a slab of back ribs I saved from my Christmas prime rib. Thawed them out and they are now dry brining on a rack in the fridge, to smoke for tomorrow's dinner for the two of us.

Never having done this beef equivalent of baby back ribs, I plan to treat them just like I would baby backs, smoking for 4-5 hours at 225F on the SNS Kamado with the SNS tomorrow. The only question I have is what rub would go best with beef? And do I need to wrap them at any point?

In the pantry, without spending time making anything else, I have the following:

- Mrs. O'Leary's Cow Crust
- MMD
- Hank's Bonafide Beef
- Hank's KC Royale
- Hank's Signature Steak
- Flatiron Pepper Co. Dark & Smoky BBQ Rub
- Rendezvous Rub (both commercial and recipe from the free side)
- Hardcore Carnivore Black
- Hardcore Carnivore Red

And of course, its salted - could just sprinkle some pepper and garlic powder and call it done too I suppose.

Any advice appreciated! My last ribs were Asian themed baby backs that were awesomely good, but its probably too soon to repeat that treatment. And I want to taste the beef and not a bunch of sticky Asian flavored glaze this time...

I'll be sad when all of Henrik 's rubs run out, but I'm going to enjoy the heck out of the 5 bottles still left in the pantry.

Jim

[STEbbq]

I’d vote for a Hank rub!

[mnavarre]

Bonafide is great on back ribs. There's no real reason to go 225 on 'em, I do 250 on the kettle, or 275-ish on the PBJr. and they usually take 3.5-4 hours.

[Troutman]

Salt and pepper. Taste the meat man, not a bunch of seasoning.

[Oak Smoke]

+1

[Troutman]

Yuuup

[big_mack]

are you dry bringing with the salt and pepper or just right on the cooker? And are you using the 1/2 tsp of kosher per lb rule or just eyeballing it?

[Eric2662]

Ive done a fair amount of beef ribs on my Egg. 225 works fine, but 250 works just as well in my opinion. I personally do not think you need to wrap them, especially since you are cooking on a Kamado style cooker. They do a pretty decent job at holding in moisture, so wrapping will just make it difficult to create a nice bark. As far as rubs are concerned, I'm a very simple person and prefer salt and pepper on most beef cooks. Good luck!

[Stuey1515]

Just S & P I reckon, add a little G if you are feeling fancy

[texastweeter]

Since you have dry brined you can keep it simple and just go with some course black pepper; maybe let the can of granulated garlic fart in their general direction.

[Troutman]

In my advanced years I have come to appreciate farting myself.

[wrgilb]

Here's APL's recipe, I've done it several times and they are good. https://www.villagevoice.com/2010/05...s-from-bbq-25/

[Murdy]

I use Meathead's Big Bad Beef Rub (https://amazingribs.com/tested-recip...ef-rub-recipe/) on beef short ribs all the time. I think MMD would be too sweet, and I don't use pre-mixed rubs (mostly due to the salt content) so can't comment on those. I never tried the Cow Crust, but that sounds good to me too.

[bbqLuv]

So many rubs, so little time. I have to say old reliable still works, salt and pepper.

[kjbarth]

S, P, and G.

[jfmorris]

Ok folks. I'll try just S&P on the next run. This time around I left the first two respondents, STEbbq and mnavarre , combined with the fact I have less than 1/4 a bottle left of Henrik 's Bonafide Beef Rub influence me to go with that choice this time around. The slab is on the SNS Kamado at about 260F right now.

[jhoskins]

pic?

[jfmorris]

@johskins Here's a pic from when I dropped it on the grill.... I didn't go super heavy, and just rubbed both sides. This is a 6 bone slab, as I sacrificed one bone's worth to making the Christmas Eve gravy to go with the prime rib... but I still think this will be plenty for two of us to gnaw on tonight.




EDIT: Since I got a late start on these and want them for an early rather than late dinner, I pushed the cooking temp to 275F. Hopefully they will be done around 6pm or so.

[jfmorris]

Well, 3 hours in, and the meat probe I inserted between two bones (easier to do than with pork ribs, as they are much farther apart) is up to 190F, so I better go dial the cook down or it will be ready BEFORE dinner time, haha!

Edit: Back from the grill. They are starting to probe tender, 190-192 most places between the bones. I'll start checking them every 15 minutes, and did dial the cooker temp down towards 225F.