<![CDATA[Beef ribs or Brisket?]]>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?

]]>https://waltonsdev.nodebb.com/topic/2463/beef-ribs-or-brisketRSS for NodeThu, 10 Sep 2026 21:57:11 GMTFri, 03 Jul 2020 14:57:31 GMT60<![CDATA[Reply to Beef ribs or Brisket? on Wed, 08 Jul 2020 12:19:42 GMT]]>drbrown35801 I know I am late to this but I really like the Pa’s Black Bull on both brisket and ribs.

]]>https://waltonsdev.nodebb.com/post/19289https://waltonsdev.nodebb.com/post/19289Wed, 08 Jul 2020 12:19:42 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 20:05:48 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/19196https://waltonsdev.nodebb.com/post/19196Fri, 03 Jul 2020 20:05:48 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 17:53:54 GMT]]>@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

http://venturapassion.com/culinary_trends/phase.html

]]>https://waltonsdev.nodebb.com/post/19193https://waltonsdev.nodebb.com/post/19193Fri, 03 Jul 2020 17:53:54 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 17:31:56 GMT]]>TexLaw let me clarify I inject the brisket as well however I am going to take the our advise as there is not much flavor being imparted there.
Thank you for your help.

]]>https://waltonsdev.nodebb.com/post/19192https://waltonsdev.nodebb.com/post/19192Fri, 03 Jul 2020 17:31:56 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 17:26:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19190https://waltonsdev.nodebb.com/post/19190Fri, 03 Jul 2020 17:26:11 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 15:53:33 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19186https://waltonsdev.nodebb.com/post/19186Fri, 03 Jul 2020 15:53:33 GMT<![CDATA[Reply to Beef ribs or Brisket? on Fri, 03 Jul 2020 15:30:29 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19185https://waltonsdev.nodebb.com/post/19185Fri, 03 Jul 2020 15:30:29 GMT