Beef ribs or Brisket?
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I am thinking of marinating some beef short ribs like I do brisket, but I am not sure that I want to experiment. Do you guys usually use the same things on your short ribs that you do on your brisket?
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Do you marinate your brisket? I’ve never seen much use in marinating something that thick. I get at least as much flavor just from a rub and without all the mess of a marinade.
I’ve never marinated ribs, either, and I don’t see any more use in doing so than I would in marinating anything else that thick. Brining might be useful, but even then I would go with a “dry brine” (i.e., rub it and let it sit for an hour or so or in the fridge for longer or overnight).
Now, if you just had short rib meat that was sliced on the thin side (like for a Korean style barbecue setup), I can see good reason for marinating.
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I agree with TexLaw. I have never marinated brisket of rib, just use my own dry rubs. I do coat with a commercial product call phase, which both gives a great color as well as helps keep the dry rub adhered to the meat. It also helps create a great bark on briskets.
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I agree with TexLaw. I have never marinated brisket of rib, just use my own dry rubs. I do coat with a commercial product call phase, which both gives a great color as well as helps keep the dry rub adhered to the meat. It also helps create a great bark on briskets.
Chef said in Beef ribs or Brisket?:
I do coat with a commercial product call phase
Interesting, tell me more about whatever you use. Going to smoke a brisket tomorrow.
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Do you marinate your brisket? I’ve never seen much use in marinating something that thick. I get at least as much flavor just from a rub and without all the mess of a marinade.
I’ve never marinated ribs, either, and I don’t see any more use in doing so than I would in marinating anything else that thick. Brining might be useful, but even then I would go with a “dry brine” (i.e., rub it and let it sit for an hour or so or in the fridge for longer or overnight).
Now, if you just had short rib meat that was sliced on the thin side (like for a Korean style barbecue setup), I can see good reason for marinating.
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Chef said in Beef ribs or Brisket?:
I do coat with a commercial product call phase
Interesting, tell me more about whatever you use. Going to smoke a brisket tomorrow.
@Fat-Bob Phase is a vegetable oil, zero trans fats, used in many commercial kitchens to give a uniform searing of meat beautiful color and many uses. Here’s the link
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@Fat-Bob Phase is a vegetable oil, zero trans fats, used in many commercial kitchens to give a uniform searing of meat beautiful color and many uses. Here’s the link
Chef Thanks Chef, going to have to see if I can find some. 0 trans fat is a good thing for this old heart. lol
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drbrown35801 I know I am late to this but I really like the Pa’s Black Bull on both brisket and ribs.
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