In order to kick off my new CharBroil offset (to replace the my SnP that was crushed), I've got some home-grown (literally) beef short ribs from our own stock.
I'm expecting great things, and want to keep this one simple, but good. I'm working on getting some mesquite, but may end up using hickory; either way, it should be fine in the smoke department. My quandary is in a good rub/seasoning. I like Dave's simple approach that he used here:
....and will use that as a model, using just salt, pepper, granulated garlic and onion, and maybe a pinch or two or red pepper. This approach worked well one time when I barbecued some dino bones:
My experience is that mustard slathers work just as well for beef as they do with pork, so I'm thinking of laying this rub down on a mustard slather that incorporates Worcestershire and possibly beer. Another option might be to add just enough Worcestershire to make the rub into a paste and apply it that way.
Also, I'm considering a mop that is half melted butter and half beer, and possibly a simple, tomato-based finishing glaze, which worked well with the aforementioned dino bones:
This is all a great idea on paper (or screen, as the case may be), but my experience with beef is rather limited, and I was wondering if the Knights of the Round Table had any thoughts? I want to avoid pushing this in any specific direction (for example, the southwest) and simply focus on the things that make beef good. Does this sound good, or are there any flavour profiles (coffee, root beer, cherry or something else) that I should be considering?
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I'm kinda the slight sweet finishing glaze/sauce & the last time I did them I used Patriot's beef rub & finished with SBR's thinned with ACV & I loved them. That said, I do like your idea of keeping it kinda simple as far as seasonings go & let the beef do the talking.... Keep us posted on what you come up with
red wine is an attractive option, and now that you mention it, i do believe i will do it, assuming the older boys haven't run off with that cab sav i've been saving...thanks!
also, it just occurred to me that MH rub might be as good for beef as it is for pork. if only rich were here to confirm such an idea....
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With beef... to me... it's always best to let the flavor of the meat star. Well, with most anything it is. Outside of chicken It's about enhancing the flavor, and the little twists to set it apart sometimes.
I realize these are nebulous terms, but personal taste is a nebulous thing I figger.
agree about letting the beef be the star, especially when it's our own beef, which is a real treat.
this is what i love about this place - seeing a plan come together, using ideas from various sources to come up with something great. the suggestion of red wine was obvious, but it didn't occur to me at the moment, and i do believe the MH rub will be a great idea, since i've been waiting for quite a while to try it. i had been thinking pork, but have enough for both, so i'll try some now and some later on pork.
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ok, guys - now you have me slathering for a red-wine based glaze. i think i have an idea on how to accomplish this, based on some great work i did once with a spanish method for pork ribs. i'll simpy adapt the flavour profile over to beef, and run with it, using MH as a base rub.
this should be good ~
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ok, guys - now you have me slathering for a red-wine based glaze. i think i have an idea on how to accomplish this, based on some great work i did once with a spanish method for pork ribs. i'll simpy adapt the flavour profile over to beef, and run with it, using MH as a base rub.
this should be good ~
Use a dry type. Redux a bit with a bit of beef stock...
alright guys - it looks like this plan is being postponed until this weekend. we had a little bit of local, small-town drama that thankfully turned out ok. when that was over, i prepared to get the ribs started, only to discover they were still frozen solid, even though i took them out on monday. time to adjust the fridge settings, i guess! too bad, because i had a good plan, too, with a basque kalimoxto glaze using red wine as a base.
hoping for a plan b to drop in my lap, but in a small, one-grocery-store town, it ain't likely to happen. :(
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I'm pretty much in agreement with letting the Beef be the star of it's own show.
I like some hot & sweet on my pork, and same thing with my chicken, but most of my Beef gets "Simple", like Worcestershire, CBP, Garlic Powder & Onion Powder. And a salt shaker at the table for individuals to do what they wish.
babybacks were great - CSRs, not so much, but it wasn't my fault, it was the meat's fault ~ lol ~ seriously, i don't even think they were proper CSRs - either way, they were a little off, not in freshness (they were fine there) but in texture and flavour.
more details later, including but on the whole, the 4th of july was saved!
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Beef Short Ribs for the 4th of July
OK, now I'm Jonesing for beef ribs 
YES! 
Tas for coming up with a plan B. Can't wait to see it!
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