The innuendo's should come alot more fluently i know, so i am open to suggestions. Alas it is rib cooking we're talking about here people, and not just any "throw sauce on 'em and put them in the oven" ribs. Long 5.5 hour Mesquite Smoked Wet Rub Beef Ribs.
Wet rubbing is something i am new to and really wanted to try with beef and not pork. I've been looking around this week and kept coming across beef rib this and beef rib that, it made me hungry........hungry for a new recipe. In case it is hard to make the connection a wet rub is simply a mix of spices with a liquid. Any old rub can be made into a wet rub. Essentially you want to create a paste, go any further and that there is a marinade boy and that is opening a whole other game.
Those that are familiar with real BBQ have probably seen Youtube videos of people using mustard or oil to help the rub stick to the meat, something i personally don't do as neither oil or mustard have their taste left after such a long cook and i believe the rub sticks on just fine without it. The idea with a wet rub is to use liquid flavours that will stay with the cook, strong flavours like Worcestershire sauce or Hot Sauce.
With this smoke i went with Mesquite Chunks and as this is a very very strong smoke. I do suggest not using a whole lot of it if you're not into strong smoke flavour. I personally think it goes great with all beef cuts but i rarely use with pork.
Enough foreplay, I do believe it is time to explain with SFW pictures, The Wet Rub.
STEP 1. REMOVING MEMBRANE, CREATING AND APPLYING WET RUB
If you are familiar with BBQ you should have made up your own mind by now whether to remove the membrane and if you're not familiar the membrane is the film like substance on the back of the ribs. it prohibits flavour from rubs from reaching the meat and i believe it becomes tough and chewy after long smokes. Simply (after 100 times of trying) use a butter knife to force your way between the bone and the membrane, grab the membrane with a paper towel and pull along the ribs to remove, it may take a few times but eventually you will get it.
This rub is my own recipe i pretty much made on the spot. It has your standard fair of spices and as mentioned liquid flavours that complement the beef. Worcestershire sauce and Hot sauce being my favourite.
Once you have mixed all ingredients together to form a paste lather that sensual wet rub all over the ribs like you're a 14 year old boy. Wrap tightly with glad wrap and refrigerate for 4 hours to overnight.
Tony's amazingly refreshing wet rub:
2 Tablespoons brown sugar, 1 Tablespoon ground Cayenne (less if you are without beard), 1 Tablespoon Paprika, 1 Tablespoon Onion Powder, 1 Tablespoon Garlic Powder, 1 Teaspoon Celery Salt, 1 Teaspoon Cumin, 1 Teaspoon Salt, 1 Teaspoon Pepper and 1 Teaspoon Mixed Herbs.
2 Tablespoon Worcestershire Sauce, 1 Tablespoon Hot Sauce
STEP 2. SMOKE, SMOKE, SMOKE.........ARE YOU SMOKING YET?
Prepare smoker for low and slow 100c (215f) - 120c (250f) and select your wood...for the wet rub.....sorry it has nothing to do with the rub i just couldn't help myself.
In case you are unfamiliar with the 3-2-1 method that is 3 hours smoking unwrapped, 2 hours smoking wrapped in foil, 1 hour unwrapped then finish. I went with a 3-2-0.5 method. Usually i go with a 3-2-1 method but i was starved toward the end and i really don't think that last half an hour will be missed. When i wrapped i tried something new and it really paid off. I wrapped the rack with 2 ice cubes of beef broth. My wife makes it for soups and so forth and they really came out super juicy.
The last half an hour, after unwrapping, i also tried something new. With the help of a meat baster i basted the meat with the juices from the foil. Speak of an amazing idea, it is definitely something i will be doing again. I also brushed with a store bought BBQ sauce.
STEP 3. PULL, REST AND EAT!
Not a whole lot to it! Let rest for about 10 minutes, prepare your sides and eat!