Talked to my buddies at the local butcher's shop today, and had some shorties cut for me, about 6" long. I used to work for them, and knew they have great taste, so I requested whichever ribs they would buy.
Brought 'em home, and began phase one.
I first mixed up a simple rub of Chile powder, Garlic Powder, Cayenne, black pepper, and Mustard powder.
I'm pretty happy with the taste, I like my beef to taste like beef, but I also like heat, so I figure this would bring on the heat without overpowering the rib's taste.
Then I looked at my haul for the day, here they are untouched, sitting on the cutting board:
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You might see in my crappy, low resolution, pic that there is alot of silverskin on these ribs. Personally, I don't like to chew down silverskin, but I didn't want to sacrifice meat or fat to make them a little more pleasant. I ended up scoring the meat across the silver on a bias, that way it's still there, but in smaller, more manageable pieces:
From there, I hit 'em with salt, black pepper (yeah, it's in there twice, what can I say, I like pepper) then really worked that rub into there, especially those neat grooves freshly cut into the meat:
And off into the chill chest overnight. I'll smoke 'em tomorrow.
Anybody have any suggestions? I'm eager to learn!
Brought 'em home, and began phase one.
I first mixed up a simple rub of Chile powder, Garlic Powder, Cayenne, black pepper, and Mustard powder.
I'm pretty happy with the taste, I like my beef to taste like beef, but I also like heat, so I figure this would bring on the heat without overpowering the rib's taste.
Then I looked at my haul for the day, here they are untouched, sitting on the cutting board:
[
You might see in my crappy, low resolution, pic that there is alot of silverskin on these ribs. Personally, I don't like to chew down silverskin, but I didn't want to sacrifice meat or fat to make them a little more pleasant. I ended up scoring the meat across the silver on a bias, that way it's still there, but in smaller, more manageable pieces:
From there, I hit 'em with salt, black pepper (yeah, it's in there twice, what can I say, I like pepper) then really worked that rub into there, especially those neat grooves freshly cut into the meat:
And off into the chill chest overnight. I'll smoke 'em tomorrow.
Anybody have any suggestions? I'm eager to learn!
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