Beef Ribs Master-built Rub?

[joe cossack]

This will be my first attempt smoking BIG beef ribs in my Masterbuilt electric smoker. I have only tried pork ribs before, but I didn’t love the results.
I have no clue how to start. I see people rub mustard and then their rub. I can’t eat spicy food so I want that dark bark but without the heat.
Any advice on a rub would be really appreciated.

 

[browneyesvictim]

Personally you cant go wrong with a basic seasoning for beef such as SPOG (Salt Pepper, Onion, Garlic) or just S & P for that matter. But I do like a bit of rosemary and Thyme added. Montreal seasoning is another version is similar and also quite popular (and tasty too).

Not that it is a sin, but generally speaking, don't use paprika or sugars on beef- save those for your pork or chicken rubs.

You can use mustard or oil etc, but all you really are looking to do is to get your seasoning to stick. In many cases you don't need it because the salt will draw out some natural juices anyway.

My best advise is don't fall in to the trap of thinking everything has to have a heavy coating of "rub" on it for it to turn out best in the smoker.

Edit:
Here is a thread to some beef ribs I did that were exceptional (although not very meaty...) https://www.smokingmeatforums.com/threads/eriks-anorexic-ribs.269354/

 

[Gary Uk]

I would just use a rub with salt, pepper, onion powder and garlic powder.
Go easy on the pepper to keep the heat down

 

[chilerelleno]

Your pork/beef ribs don't actually need anything for the rub to stick to.
You can use water to dampen them or olive oil if you feel the need.
SPOG or S&P as mentioned.
A Dalmatian Rub is a classic beef rub, simply coarse salt and cracked pepper.

 

[foamheart]

Beef ribs: 1 part salt and 2 parts cracked black. Rub heavy. You'll love the end result.

Beef doesn't have the flavor that pork does so it really can't handle all those modifiers without losing some of the beef flavor. Just my humble opinion, the same with brisket.

Edit, LOL what Chili said while I was somewhere else.

 

[joe cossack]

Thank you

 

[joe cossack]

Once I've set up the ribs, what type of wood do you suggest, and of course time.
I have been told so many things about time, can you suggest a time? Maybe a rule of thumb like a certain time per pound?

 

[foamheart]

Ok listen, I have this but...... its a guideline I used long long ago. You can't cook meat like its plug and play. Each piece of meat cooks it own separate way. For instance, I have had Boston butts that were done in 20 hours, had one that was done in 12. <Shrugs> Same weight same cut, the meat has to tell you when its done. A remote thermometer is just the same, but a bit more accurate on the guesstimation factor. You gotta let the meat jiggle for ya. You can also use the E-Basics course, and the search engine to ready up on what others have experienced.

Again, this chart is only a reference. Before crutches, before thermometers it was a good starting point.

 

[browneyesvictim]

Once I've set up the ribs, what type of wood do you suggest, and of course time.
I have been told so many things about time, can you suggest a time? Maybe a rule of thumb like a certain time per pound?

In the thread I posted above, I went with a common 3-2-1 method for ribs, but that is generally used with pork ribs. As you see they turned out perfect for beef ribs and what I was going for. That is- 3 hours in the smoker, then wrapped in foil with a bit of braising liquid, the last hour unwrapped. In that last hour you can sauce if you want, and that is also the time to set a glaze on your bbq sauce or whatever you are using. If you have a temp probe that is your best tool othwise foamheart has you coverd for good guidelines in his attachment.

As for wood... That is a personal preference thing. Depends on what you've got. Mesquite is generally a go-to for beef. Oak is also popular, or even a blend.