Boneless beef short ribs

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theyankeesmoker

Fire Starter
Original poster
May 27, 2017
64
20
Fairfield, CT
So, i saw man fire food and someone smoked boneless beef short ribs. Theyve used a wet rub, but ive only used a dry rub. Throwing this out there to see if anyone has any pointers for smoking boneless beef short ribs and if wet rubs are better than dry rubs.
 
I have used paste rubs on beef roasts, pork loins/tenderloins/sirloins, pork butts, and CSRs.  It isn't better or worse than dry rubs, just different. It concentrates the flavor of the rub.  I think paste rubs work best on larger or thicker cuts of meat.  I wasn't crazy about it on the CSRs.    

Beef short ribs have a lot of great flavor on their own, best tasted if lightly rubbed.  I just use SPOG or Montreal Steak Seasoning, and not a lot.  A paste rub would mask that natural flavor IMO, unless spread very thinly on the meat.     
 
I must say, when we grill the short ribs up, all it takes is salt and pepper and it's perfect. I'll take your advice and do a light rub. Much thanks guys and girls!
 
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