Just got back from the butcher... beef short ribs is all they had, so I got 5 sections of 2 bones. I don't traditionally care for the very peppery flavor of the rubs I've tried so far, like BBBR, SPG or the pastrami rub Meathead recommends (sorry, man!). In our house, we just don't like that much pepper. I like spice, love me some heat, but pepper is to be used more sparingly than it seems to me those recipes do.
So, I got some Black Ops in from mail order a couple weeks back, thought I'd try it out, it was highly recommended. But the wife isn't a YUUUGE brisket fan, so it's probably going to be a while, since I did one for Christmas and another in January. lol. I've mentioned it a couple of times and she said she wants to wait a while.
So I wondered if I should just salt these tonight, let them sit and do a "less-pepper SPG" tomorrow, or if I should throw the Black Ops on them tonight to brine? The Black Ops lists the first ingredient as sea salt, so I'm assuming I don't need to dry brine them with salt, I can just use this, right?
Anyone done this? Or should I salt/dry brine them tonight, then put the Black Ops on tomorrow an hour or two before throwing on the grill? Would that yield too much salt? I'm probably going to look at 250-275, planning 5-7 hours or so for these. I've got my new Fireboard to play with, so I'm going to see if there's a decent spot to stick some probes, but these things aren't all that big - I really wanted to try plate short ribs, but they didn't have any. I don't have a lot of experience with beef ribs, I've only done them twice, I think, and they came out ok, but again, too much pepper kinda overwhelmed us.
Open to ideas!
Plan is to leave them sitting unwrapped on a rack in the fridge tonight. That sound right?
So, I got some Black Ops in from mail order a couple weeks back, thought I'd try it out, it was highly recommended. But the wife isn't a YUUUGE brisket fan, so it's probably going to be a while, since I did one for Christmas and another in January. lol. I've mentioned it a couple of times and she said she wants to wait a while.
So I wondered if I should just salt these tonight, let them sit and do a "less-pepper SPG" tomorrow, or if I should throw the Black Ops on them tonight to brine? The Black Ops lists the first ingredient as sea salt, so I'm assuming I don't need to dry brine them with salt, I can just use this, right?
Anyone done this? Or should I salt/dry brine them tonight, then put the Black Ops on tomorrow an hour or two before throwing on the grill? Would that yield too much salt? I'm probably going to look at 250-275, planning 5-7 hours or so for these. I've got my new Fireboard to play with, so I'm going to see if there's a decent spot to stick some probes, but these things aren't all that big - I really wanted to try plate short ribs, but they didn't have any. I don't have a lot of experience with beef ribs, I've only done them twice, I think, and they came out ok, but again, too much pepper kinda overwhelmed us.
Open to ideas!
Plan is to leave them sitting unwrapped on a rack in the fridge tonight. That sound right?
Comment