Captain Slow
I'm here for the food...
I'm a rookie when it comes to smoking, only been doing it about two years and not as often as I would like. I love it but time and all that, you know.
So far I have done pork shoulder probably 25 times and to my luck they have all come out great, probably an equal number of chickens, half a dozen turkeys (my favorite), pork ribs and even a couple hams (to my surprise turned out really well). I'm not so bold as to say I've got these meats "down" but they are consistently good to my standards ( which could be low, who knows, I like it!
).
But that all means jack because my beef ribs are horrible. I mean really bad. I've done four racks now and they are all mega salty, each time using a different rub. The off the shelf rubs I have been using for my pork, chicken and turkey are just too dang salty it seems for beef ribs or I'm using entirely too much of it. I use the same amount of the same brand of rub on pork ribs and they turn out fantastic. I digress.
So the obvious solution is to make my own rub and use a lot less salt for beef, as apparently it doesn't lend well like the other meats. So where do I start for making a good beef rub? I don't want any family secrets, just a good "base" that I can play with. Any suggestions are much appreciated.
Take care,
Paul
So far I have done pork shoulder probably 25 times and to my luck they have all come out great, probably an equal number of chickens, half a dozen turkeys (my favorite), pork ribs and even a couple hams (to my surprise turned out really well). I'm not so bold as to say I've got these meats "down" but they are consistently good to my standards ( which could be low, who knows, I like it!
).But that all means jack because my beef ribs are horrible. I mean really bad. I've done four racks now and they are all mega salty, each time using a different rub. The off the shelf rubs I have been using for my pork, chicken and turkey are just too dang salty it seems for beef ribs or I'm using entirely too much of it. I use the same amount of the same brand of rub on pork ribs and they turn out fantastic. I digress.
So the obvious solution is to make my own rub and use a lot less salt for beef, as apparently it doesn't lend well like the other meats. So where do I start for making a good beef rub? I don't want any family secrets, just a good "base" that I can play with. Any suggestions are much appreciated.
Take care,
Paul
