BBQ Beef — Brisket, Beef Short Ribs & more

Brisket, beef short ribs, picanha, bavette — beef is the ultimate BBQ challenge. It requires patience, the right temperature, and a rub that enhances beef's deep umami flavor. On this page, you'll find everything you need: recipes, rub advice, and technical tips.

Which dry rub suits beef?

Beef has a distinct, rich flavor. The best rubs are powerful enough to stand up to it — with smoke, depth, and a touch of spice:

  • Tex-Mex BBQ Rub — cumin, smoked paprika, chili. The classic choice for Texas-style brisket. Gives a deep, smoky bark.
  • Korean BBQ Rub — gochugaru, ginger, sesame. Fantastic on beef short ribs. Sweet-spicy with umami depth.
  • Memphis BBQ Rub — smoked paprika, brown sugar, black pepper. Versatile on beef — works well on brisket and steak.
  • Jamaican Jerk — allspice, scotch bonnet, thyme. Surprisingly good on short ribs for those who like it spicier.

→ View the full overview: Which BBQ rub suits which meat?

🔥 Ready to start? Freshly mixed after your order — not off the shelf.

→ 3-Evening Pack — 3 rubs of your choice → View all rubs

Recipes: beef on the BBQ

🥩 Brisket & Burnt Ends

Brisket is the showpiece of American BBQ. Cooked low & slow at a low temperature — the result is tender, juicy meat with a crispy bark. Burnt ends are the crispy corner pieces of the brisket — the tastiest part of the whole BBQ.

🥩 Beef Short Ribs

Beef short ribs are thick, tender ribs with an intense beef flavor. They require a longer cooking time but reward you with an incredible bark and melt-in-your-mouth meat.

🥩 Steak & premium cuts

Picanha, côte de boeuf, bavette, entrecote, and tenderloin — premium beef requires direct heat and a good rub. Quick to prepare, maximum flavor.

→ View all BBQ recipes

Where to buy brisket in the Netherlands?

Brisket is not available in every supermarket in the Netherlands — it's a cut of meat you have to actively seek out. The best options:

  • Specialty butcher — the best choice. Specifically ask for the full brisket (flat + point together, also known as "packer brisket"). Call ahead, as it's rarely displayed as standard.
  • Online meat shops — providers such as Beef & Steak, Ekoplaza online, and various Wagyu specialists deliver brisket to your home.
  • Wholesale (Makro, Sligro) — business customers can find packer brisket in larger packages here.
  • Turkish or Moroccan butcher — good source for beef neck and pork shoulder as an alternative to brisket for pulled beef.

Note: for a true low & slow brisket, you'll need a piece of at least 3–4 kg. Always ask for the entire brisket (flat + point) for the best results. → Brisket recipe: Tex-Mex Low & Slow

Technical tips for beef on the BBQ

Internal temperatures for beef

  • Brisket: 90–95°C internal — done when the meat feels butter-soft
  • Beef short ribs: 93–98°C internal
  • Picanha & bavette (medium rare): 54–57°C internal
  • Entrecote & côte de boeuf (medium rare): 54–57°C internal
  • Tenderloin (medium rare): 52–55°C internal

→ How to measure internal temperature? Practical guide
→ Complete guide: BBQ temperatures & cooking times

The BBQ Stall with brisket

With brisket, you almost always encounter the stall — a phase where the internal temperature seems to stall for hours around 65–70°C. Normal, don't panic.

→ What is the BBQ Stall? Cause, duration, and solution

The perfect bark on beef

A good bark is the holy grail of BBQ beef. Dry rub + low temperature + patience = that crispy, dark, flavor-packed exterior.

→ Perfect bark on the BBQ — step by step
→ No bark? Causes and solutions

Which rub do you want to try?

Still not sure which rub to choose for your next BBQ session with beef? Our packs are the perfect way to discover multiple flavors:

  • Starter Pack — 3 pouches of 100g of your choice. For example, combine Tex-Mex, Korean, and Memphis.
  • All-in Pack — all 6 flavors at once. For the true BBQ enthusiast.

→ Not sure which rub suits your meat? Use the selection guide.