Cooking / smoking beef ribs - what's your favourite rub recipe?

[Guest rob]

To all the pit masters - what's your favourite rub recipe for beef ribs that will be slow cooked at about 225 F (~110 C) for 6 to 7 hours?

Do you use the plater-setter in your grill, or just let the fat and juice drip directly onto the hot coals below?

Do you prefer hickory smoke, or something else?

[Phillys]

Salt and pepper for the rub, I like to let the beef flavour shine. I foil wrap the drip pan.

For the smoke, oak or hickory depends on what I have.

What do you like?

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[Overproof]

I did beef ribs for the first time a few weeks back. As Phillys has mentioned I also used a salt as pepper and let that beef shine, small amount of sugar, mustard, garlic and onion powder. I followed Meatheads big bad beef recipe.

small hickory chunk

I wouldn't cook them directly even at a low heat. Go low and slow, indirectly.

I must do these again! This weekend even!!!

[Guest rob]

Awesome. Sounds great.

I've ummed and ahhed all day about Meathead's big bad beef recipe - and just wondered wether it was going to be bit too flavoured like a beef stew.

One of the things I love about grilled / smoked ribs is the caramalisation and BBQ flavours to shine. Did you find that the rub worked well in that respect?

As far as smoke preference - whilst somewhat unoriginal - the missus and I really love hickory. It's got everything a smoke needs, and doesn't take centre stage, which should be the meat's job.

[Guest scsi]

For your rub there's a huge consensus on this on from Amazingribs.com

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

[Overproof]

Awesome. Sounds great.

I've ummed and ahhed all day about Meathead's big bad beef recipe - and just wondered wether it was going to be bit too flavoured like a beef stew.

One of the things I love about grilled / smoked ribs is the caramalisation and BBQ flavours to shine. Did you find that the rub worked well in that respect?

As far as smoke preference - whilst somewhat unoriginal - the missus and I really love hickory. It's got everything a smoke needs, and doesn't take centre stage, which should be the meat's job.

I was honestly a little hesitant about it being far too peppery but It wasn't at all. I grounded it up myself and I think the small amount of sugar in the mix, the rendering of the fat and all the rest I really didn't notice it other than it maybe pronouncing the smokiness a little more.

I have one of those samba (poultry and pork) mix's which has a mix of apple, cherry and misquite chip that I usually use for pork butts and ribs but I opted not to use this and went with a smaller sized chunk of hickory from a bag my friend got for me. Id like to get some apple chunks and try that on the beef.

I think using less or more depending on the size of the cook is best.

[Guest rob]

Awesome....getting up at 6am tomorrow, to get all this sorted before going to work....we are going to eat like royalty tomorrow night!!

Thanks my man.

[Overproof]

Awesome....getting up at 6am tomorrow, to get all this sorted before going to work....we are going to eat like royalty tomorrow night!!

Thanks my man.

looking forward to some envious food pics

[SmittyinAZ]

Keep it simple...

a touch of each:

salt

pepper

cumin

paprika

garlic

onion

Mix of hickory and apple.

Never fail delish ribs.

Jealous! On a diet! Good luck and enjoy.

[Guest rob]

Prepped, and waiting for the grill to get to a stable 220f

[Phillys]

So how did they turn out did you like the rub?

[Guest]

Sorryy, took some time to download my photos lads.

It was a great meal, and I'd probably just take it off the heat a touch earlier next time. The bark was amazing, but would have been better just a tocuh rarer.

I recommend the rub, and grinding the pepper just a touch on the coarser side.

[Blazer]

This is one of my favorites.

Coffee Rub
1/3 cup sugar
1 cup kona ground decaffeinated coffee
1/2 cup (Kraft) parmesan cheese
1/4 cup mustard powder
1/4 cup granulated garlic
1 tablespoon black pepper
2 tablespoons lowry season salt

[Overproof]

They look outstanding!

[Ralphanator]

Fresh Cracked Black Pepper Corns

Kosher Salt

A little Granulated Gralic

Red Oak for Smoke

[SignalJoe]

Simplicity is the key to good beef ribs.  Use Louisiana Hot Sauce as a binder for the rub.  Kosher salt and course ground black pepper.  Cook low and slow (225°-275°F) until the meat pulls back from the bone.  Wrap in foil or butcher paper and cook until they reach an internal temp of 200°F.  Let them rest and serve.