Beef Ribs 2 ways

Discussion in 'Beef' started by scooper, Sep 20, 2011.

  1. scooper

    scooper Smoking Fanatic

    Did some beef ribs with an easy rub.

    Costco Organic Spice Mix

    A little S&P

    Turbinado Sugar.

    At the store while buying a bag of mesquite chunks I grabbed a 4 pack of already separated ribs for a test.

    Sprinkled them with 2 parts Montreal and one part Turbinado.  It was quite salty, so I only sprinkled, not rubbed.

    Mesquite for 3, foiled for 2, (foiled separated ribs for 1), finished on the grill.  Came out great!  (with some thighs and my modified Jeff's rub too)

    The Montreal were a tad salty, but lots of flavor.  The others were outstanding!





  2. Nice work Scooper! The look really delicious...James
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    They look GREAT!

    I use Montreal Steak Seasoning on Dino bones

  4. They both look great. Nice meal. Great color on the chicken.
  5. Nice looking ribs and chicken. I also find Montreal to be a bit salty, great flavor just go with a light hand.
    scooper likes this.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That ALL looks great Scooper!!!!

    Beautiful BearView of a plateful of perfection!!!    

    I could eat one just like that right now!!!!

    So that's the trick!!!!

    I tried Montreal one time, & I hated it !!!!

    I guess I should have sprinkled, instead of coating the meat, like I do with my other rubs.


  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice scooper,

    Looks perfect [​IMG]
  8. flash

    flash Smoking Guru OTBS Member

    Looks good to me
  9. scooper

    scooper Smoking Fanatic

    Thanks much, guys!  It was a good meal. 

    Bear, I knew Montreal had to be cut with something, so I went with the obvious sugar.  I wanted some good caramelization.  I wonder what else it can be cut with to make a rub out of it?  Any ideas?  Or just go sparingly like I did. 
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm going to just try it sparingly, like you did.

    Kinda like the amount of CBP, Garlic powder, and Onion Powder that I put on my Prime Ribs.

    When I used the Montreal, I put it on way too heavy, like I normally rub my Chuckies & Briskets.

  11. tyotrain

    tyotrain Master of the Pit

    Man that looks great.. nice job bet they were tasty [​IMG]
    scooper likes this.
  12. venture

    venture Smoking Guru OTBS Member

    Looks great!

    I just bought a small bottle of Montreal even though I don't usually use commercial stuff.  And YES!  It is very salty!

    Good luck and good smoking.
    scooper likes this.
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your ribs look great!

    I use Montreal all the time, but a light dusting is all that it needs.
    scooper likes this.
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great and juicy to me
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

       Looks great Scoop[​IMG]. Just a little more cost than I can handle for the amt of meat you get[​IMG]

    Have fun and......
  16. jc1947

    jc1947 Smoking Fanatic

    Scoop, [​IMG]

    I sprinkle 25% less sodium Montreal Chicken on my spatchcock chicken after I rub with CBP&G and mist with EVO.

    Last edited: Sep 21, 2011
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Awesome plate!!

    scooper likes this.
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man those are some nice & meaty dino bones [​IMG]
    scooper likes this.
  19. have you tried the Montreal on a Brisket ?

    and like you i make my own rub but i do like to try other "spices" just to see what happens and if i can get the OMG look from my taste tester's !!
  20. scooper

    scooper Smoking Fanatic

    Thanks!  I usually have thighs from Costco around because I feed them to my dogs.  @ $0.99 it's not so bad.  Once I have room in the freezer I will get a 40# case of quarters at Restaurant Depot for $0.59.  I only get the ribs when I find them on sale.

    That sounds like a good plan too.  thanks!

    I have not done a brisket yet.  I have to convince the wife that it will not be dry and stringy.  She is always skeptical about something I smoke until she tries it.  Then I get the OMG, both the look and the verbal. 

    B.S.  (before smoker) I had formulated a poultry rub that was fantastic on all birds cooked all ways except fried chicken.  Every time I think I'm going to make it, I end up grabbing the Costco stuff and adding sugar and GBP. It is so close to what I used to make.

    I rub the chicken with either that, or Jeff's plus my stuff, depending on if I am going to add Buffalo sauce or BBQ sauce.  Either way they are a hit with the wife, and even her daughter who almost does not like meat.

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