Mess of the Month -- Beef Ribs

Well, I was due one. Too many good smokings in the CS55 and too much confidence in my BBQ technique. Bought two slabs of trimmed beef ribs at Sams, cleaned them up by removing the silver skin and made a rub which included salt, but little sugar and other spices and herbs. The rub tasted good by itself - maybe a little salty. I sprinkled and sprinkled till it started looking dark and beautiful and then I picked up what fell off and rubbed it on - that�s what they call it RUB. I smoked the ribs on two shelves for about five hours at 225 until the Polder beeped at 194 degrees. Then prepared an avocado stuffed with strawberry/red onion medley soaked in balsamic vinegar.

Set down to eat and after the first bite of very tender beef ribs we ate the stuffed avocado and nothing else. The rub was so strong with salt and bitter with herbs that all the ribs were sent to the garbage can. Lesson learned - sprinkle beef lightly and probably a little salt and pepper is all you need if you want to taste the beef flavor. Also, make records like Jack said many times.

Head Hanging Low,

smokemullet