Boneless beef short ribs

[theyankeesmoker]

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.

 

[noboundaries]

Wet rub?  Like a brine or a paste?

 

[theyankeesmoker]

I saw him use either a thick wet rub or paste. Not a brine.

 

[noboundaries]

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.     

 

[SmokinAl]

I agree with Ray!

Let the beef flavor shine through.

Just S&P works for me.

Al

 

[theyankeesmoker]

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!

 

[noboundaries]

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!

Good choice.  I guess throwing S&P on short ribs doesn't make good TV.