Weekend beef rib

[Darryl - swazies]

I have some nice looking medium thickness beef ribs I plan on cooking on the weekend. The old boy is coming over for a bbq and he generally doesn’t eat a lot of spice. He is getting better on this for sure and he likes the brisket I make with brisket seasonings.......
I have recently picked up Oakridge black ops brisket rub and never tried it before.......
Is this going to work? Has any tried it and what are your thoughts on it.
He generally eats garlic salt n pepper which I feel this is the big part of this rub. I see there is some of that Brazilian coffee in it, which really stands out in the Crostata Carne which I don’t really want to taste on a brisket.....or beef ribs.....brisket on a stick basically.

 

[Tony-Chicago]

Salt pepper 275 5 hours.... wrap for the bit..
But you already have a better way.
Beef ribs, hard to go wrong

 

[Chuck-roaniecowpony]

That Black Ops rub sounds great, but I bet it's gonna be spicy. I like the spicy rubs on brisket. But, for your guest, maybe salt, pepper, garlic powder, onion powder. Hard to go wrong with that. It's pretty old school. Suspicions are that Franklin's "just salt & pepper" is a smoke screen. Former pitmasters from Franklins have said as much, but not revealed exactly what's in the Franklin rub.

 

[Darryl - swazies]

Thanks Tony, I am pretty confident on the cook.......it has been a long time since I made this protein so it's just my timing I have to worry about.
Going to consider a no wrap on the 2 smaller racks in the pictures but that one huge fatty rib section is going on earlier and getting wrapped for sure.
My main concern with making this thread was to see if anyone has purchased this rub and what they thought on it.

I personally have become a really big Oakridge fan.
Expensive rubs but you can taste the quality in them.
Competition beef and pork, secret weapon pork and chicken, carne crosta, jah love, and chili lime are some of the ones I own and really like a lot.

 

[Darryl - swazies]

That Black Ops rub sounds great, but I bet it's gonna be spicy. I like the spicy rubs on brisket. But, for your guest, maybe salt, pepper, garlic powder, onion powder. Hard to go wrong with that. It's pretty old school. Suspicions are that Franklin's "just salt & pepper" is a smoke screen. Former pitmasters from Franklins have said as much, but not revealed exactly what's in the Franklin rub.

Not sure on the spicy aspect of it but the flavors they get out of the rubs are very bold. If you have tried any of them you would know first hand.
I highly recommend trying whatever they make that suits you.
As far as making a pulled pork I cannot make one better than using the competition pork blend.
I have no idea how it tastes on beef as I use 3 or 4 other spices on beef that I think cannot be topped, but this on pork shoulder........
I get it on as thick as the protein allows me and it comes out like no other I can make.........
Highly recommended.

 

[Darryl - swazies]

I am getting tossed off topic a bit....
The main question is still my concern, has anyone tried the Oakridge black ops brisket rub and if so how did you like it and is it fairly traditional for a brisket or was it more unique.......doesn't matter if good or bad.
Thanks.

 

[AndyK]

I really want to slow cook some beef ribs.
The selection I’ve seen has been really poor quality.
Thin ribs are available but I want some fatties.

 

[EricV.]

I have had good success with Kosmos Cow Cover, I always keep the regular & hot on hand. I use them both together.

 

[Darryl - swazies]

I guess I am just going to go for it.
No one at all has tried this then........
I thought a bunch on here were into Oakridge rubs?

 

[EricV.]

I am getting tossed off topic a bit....
The main question is still my concern, has anyone tried the Oakridge black ops brisket rub and if so how did you like it and is it fairly traditional for a brisket or was it more unique.......doesn't matter if good or bad.
Thanks.

I just looked in the back of one of my spice cabinets & I found about 2/3 lb. package of "Black Ops." I used it on a brisket a while back & had forgot that I had it. It has a very good flavor & creates a good bark as well. I wouldn't hesitate a bit to use it on those beef ribs, after all most refer to the ribs as brisket on a stick! Enjoy!