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Rib Rub competition
Posted on 5/11/20 at 1:13 pm
Posted on 5/11/20 at 1:13 pm
Thought I'd do a little rib rub competition today. Plus, I just want to play with the new toy. Using Allegiant Duroc ribs from The Butcher Shoppe I had in the freezer. Doing 3 different rubs, going to run with no glaze today at all. If I decide to spritz them it will be with the same thing on all three. Trying to keep them as close to possible so we can decide which rub we actually like the best before toying with it.
2 are commercial rubs, one is my go to which I very slightly modify, bottom rack is a DIY rub I made this morning.
2 are commercial rubs, one is my go to which I very slightly modify, bottom rack is a DIY rub I made this morning.
6
Posted on 5/11/20 at 1:50 pm to ruger35
Interested what the two commercials have ingredients wise compared to your DIY
Posted on 5/11/20 at 2:06 pm to ruger35
Maybe my palette is basic, but I have a hard time beating Oakridge secret weapon pork and chicken rub
Only one I do on my own is a 4 pepper rub with more smokey notes
Only one I do on my own is a 4 pepper rub with more smokey notes
Posted on 5/11/20 at 2:09 pm to Rouge
Ham grenade is muh go to got pork.
Posted on 5/11/20 at 2:12 pm to Rouge
quote:
Maybe my palette is basic, but I have a hard time beating Oakridge secret weapon pork and chicken rub
Only one I do on my own is a 4 pepper rub with more smokey notes
I've tried the Oakridge rubs, just wasn't a fan. A little too sweet, and it's either Secret Weapon or Dominator has cinnamon in it.
Posted on 5/11/20 at 2:13 pm to Tiger Ryno
quote:
Ham grenade is muh go to got pork.
Never heard of that one, I'll have to look it up. I use Texas Best Rib Rub as a base for my go to. That's the top rack in the first picture.
Got a couple I'm curious to try on butts but haven't gotten around to it yet.
This post was edited on 5/11/20 at 2:15 pm
Posted on 5/11/20 at 2:26 pm to ruger35
quote:
Dominator
I love Oak Ridge Dominator but have to order online so I don't use it a lot. Usually use Meat Church Honey Hog or Honey Hog Hot.
Would like to mix my own rub to have some on hand without having to purchase at store or online.
Posted on 5/11/20 at 2:36 pm to ruger35
been using this lately
love it
love it
Posted on 5/11/20 at 2:46 pm to Saskwatch
quote:
Would like to mix my own rub to have some on hand without having to purchase at store or online.
I've thought the same. But I'll just order a couple pounds at a time. I always figured unless it's something simple, by the time you use all the ingredients to make a rub half of the raw ingredients would go bad.
Posted on 5/11/20 at 2:47 pm to t00f
quote:
been using this lately
Any local grocers carry it or is it an online order?
Posted on 5/11/20 at 3:20 pm to ruger35
I bought a cheap rub from Super 1 and smoked some ribs yesterday. Came out great, not too sweet.
Posted on 5/11/20 at 3:36 pm to LSUlefty
Need to see if this is legit from the ribs goat
If you want to make Johnny Trigg Ribs all the ingredients and the recipe are here at BBQRubs.com. Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Firstly, Let the ribs rest for 45 minutes before putting on the smoker. I've read he sprays/spritzes with apple juice hourly but I've never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275f for approx. 2.5 hrs. Next he uses Squeeze Parkay butter in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture (called the "Texas Crutch") and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. That makes for a total 5 hours smoking time at 275F. Re-glazes after he removes from smoker and slices with an electric knife.
Here's a list of ingredients:
His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes;
Foil Wrap: Parkay Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
If you want to make Johnny Trigg Ribs all the ingredients and the recipe are here at BBQRubs.com. Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Firstly, Let the ribs rest for 45 minutes before putting on the smoker. I've read he sprays/spritzes with apple juice hourly but I've never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275f for approx. 2.5 hrs. Next he uses Squeeze Parkay butter in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture (called the "Texas Crutch") and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. That makes for a total 5 hours smoking time at 275F. Re-glazes after he removes from smoker and slices with an electric knife.
Here's a list of ingredients:
His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes;
Foil Wrap: Parkay Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
Posted on 5/11/20 at 3:38 pm to Rouge
It's also been well documented that Johnny Trigg said he would never eat his competition ribs at home. They are going for one bite.
Posted on 5/11/20 at 3:42 pm to Rouge
I do a 3-1-1 at 270 and the wrap i use butter, honey and cinnamon..
Posted on 5/11/20 at 3:42 pm to ruger35
quote:
he would never eat his competition ribs at home
I can see that. Haha
Posted on 5/11/20 at 3:43 pm to ruger35
Hit the 2 hour mark on the ribs a while ago. Pulled the potatoes and garlic and still chugging along.
Posted on 5/11/20 at 3:45 pm to Rouge
I've done ribs that way, but usually I'm cooking at least 5 racks and if a few friends are buying some or lucky enough I'm in a giving mood I don't feel like adding all of that to every rack. I've done it at work before with 15 racks and it isn't easy.
Also, melt some real butter. I think they all say Parkay for convenience at comps.
Also, melt some real butter. I think they all say Parkay for convenience at comps.
Posted on 5/11/20 at 5:10 pm to ruger35
quote:
It's also been well documented that Johnny Trigg said he would never eat his competition ribs at home.
Competition cooking is just a different animal. I was really turned off to it when I tasted the winning brisket at a competition we were competing at. It tasted like a salty roast and wasn't even close to the greatness you get in Central Texas.
Posted on 5/11/20 at 5:19 pm to Brisketeer
quote:
Competition cooking is just a different animal. I was really turned off to it when I tasted the winning brisket at a competition we were competing at. It tasted like a salty roast and wasn't even close to the greatness you get in Central Texas.
Maybe it's because part of the experience was lost having to order it to go, but given what I ate Saturday I'll take Evie Mae's over Franklin's brisket.
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