Is this over season for beef finger ribs? Salt and pepper (i think so)
Is this over season for beef finger ribs? Salt and pepper (i think so)
by Accurate_Picture5492
18 Comments
PlutoJones42
Should be fine, send it!
CitronNo45122
If you ain’t sneezin’, it ain’t seasoned.
Grifter73
Under seasoned
Long-Definition-8152
It’s so hard to over season large pieces of meat. Just think about all the meat in between the layers of seasonings that you can’t get.
xCanont70x
I’m a simple man. I see HEB, I upvote.
ChefWithASword
But why are you putting that much pepper on ribs? Or any at all? Pepper is more of a steak seasoning.
I’ve never put pepper on ribs. For good reason.
stugots10
First time hearing them called finger ribs but back ribs aren’t huge on meat so over seasoning is not difficult to achieve. The one time I made them I seasoned as I would most smoker meats and while it wasn’t over seasoned, it wasn’t far from it.
Big_Dragonfruit9719
It depends on how much of that HEBs you put on there.
MetalWhirlPiece
nope, hard to over season beef ribs,
for most typical 1-inch thick steakhouse type cuts of beef that would probably be over seasoned
frogbxneZ
Just salt n pepper?
JJ4prez
No such thing
ribeyesteakcooker
You gotta get the ends too , so not over seasoned.
CheckTurn1
Yes
troutburger30
I remember this quote from Gordon Ramsey “season until you think you’ve ruined it….then keep seasoning it”. Hasn’t steered me wrong yet.
MrHereForTheComments
I see you went light on the pepper
ONROSREPUS
Personal preference but I ribs I say yes.
dentrecords
Ditch the mustard.
LostND80s
Depends on the ratio of salt in your rub, and the type of salt.
For thinner meats like ribs, I normally go for: 1p Mortons Kosher Salt : 2p Course Pepper by volume -or- 2p Diamond Krystal Salt : 3p Course Pepper by volume
For something thicker like brisket or pork butt, I aim for 1:1 Mortons:Pepper by volume.
18 Comments
Should be fine, send it!
If you ain’t sneezin’, it ain’t seasoned.
Under seasoned
It’s so hard to over season large pieces of meat. Just think about all the meat in between the layers of seasonings that you can’t get.
I’m a simple man. I see HEB, I upvote.
But why are you putting that much pepper on ribs? Or any at all? Pepper is more of a steak seasoning.
I’ve never put pepper on ribs. For good reason.
First time hearing them called finger ribs but back ribs aren’t huge on meat so over seasoning is not difficult to achieve. The one time I made them I seasoned as I would most smoker meats and while it wasn’t over seasoned, it wasn’t far from it.
It depends on how much of that HEBs you put on there.
nope, hard to over season beef ribs,
for most typical 1-inch thick steakhouse type cuts of beef that would probably be over seasoned
Just salt n pepper?
No such thing
You gotta get the ends too , so not over seasoned.
Yes
I remember this quote from Gordon Ramsey “season until you think you’ve ruined it….then keep seasoning it”. Hasn’t steered me wrong yet.
I see you went light on the pepper
Personal preference but I ribs I say yes.
Ditch the mustard.
Depends on the ratio of salt in your rub, and the type of salt.
For thinner meats like ribs, I normally go for:
1p Mortons Kosher Salt : 2p Course Pepper by volume
-or-
2p Diamond Krystal Salt : 3p Course Pepper by volume
For something thicker like brisket or pork butt, I aim for 1:1 Mortons:Pepper by volume.