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re: Rib Rub competition
Posted on 5/11/20 at 5:53 pm to ruger35
Posted on 5/11/20 at 5:53 pm to ruger35
75% equal parts salt, black pepper, and brown sugar
20% Garlic powder, onion powder, smoked paprika
5% cayenne and dry mustard
Simple as shite and I always have everything on hand. I eyeball it, but those proportions should be pretty close.
20% Garlic powder, onion powder, smoked paprika
5% cayenne and dry mustard
Simple as shite and I always have everything on hand. I eyeball it, but those proportions should be pretty close.
This post was edited on 5/11/20 at 5:54 pm
0
Posted on 5/11/20 at 6:27 pm to ruger35
Beautiful ribs going there!
Posted on 5/11/20 at 6:43 pm to AlwysATgr
5.5 hours in, spritzed twice and wrapped. Decided no sauce at all. After the last two smokers being reverse flow, getting back to this direct flow has my times off. Shows how much radiant heat you get off of a reverse flow plate.
Posted on 5/11/20 at 6:50 pm to ruger35
Would eat if forced
Where do I sign up to get forced?
Where do I sign up to get forced?
This post was edited on 5/11/20 at 6:55 pm
Posted on 5/11/20 at 6:55 pm to ruger35
What do you wrap with?
This past Mother’s Day.. one for us , one for the mother in law
This past Mother’s Day.. one for us , one for the mother in law
Posted on 5/11/20 at 6:57 pm to t00f
Usually just the glaze I make. Out if the last 10 cooks I have probably wrapped 2-3 times. I'll usually glaze and once it's set I'll wrap to hold and that's it.
If it wasn't a taste test I probably wouldn't be opposed to adding some melted butter either.
If it wasn't a taste test I probably wouldn't be opposed to adding some melted butter either.
Posted on 5/11/20 at 6:57 pm to Rouge
quote:
Where do I sign up to get forced?
Farmers only dot com.
Posted on 5/11/20 at 6:59 pm to ruger35
No, sorry was asking about pink or foil.
Posted on 5/11/20 at 7:05 pm to t00f
quote:
No, sorry was asking about pink or foil.
Sorry, foil.
Posted on 5/11/20 at 7:15 pm to t00f
One of those looks like full spares, haven't done those in years. How do you like it?
Posted on 5/11/20 at 7:26 pm to ruger35
The meat depth is terrific. I plan to chop what I have left tomorrow and make a rib sandwich w/ slaw.
Posted on 5/11/20 at 7:59 pm to t00f
Finally done. Didn't let them rest as long as I normally do because, well I'm hungry and I don't have to. The wife and I both picked the rub I concocted as our favorite. I could really see it pairing well with a glaze/sauce. My usual go to was actually kind of blandish without the glaze, not much differentiation between it and the other commercial rub.
Rubs used were Texas Best Rib Rub, Fire Dancer BBQ pork rub (surprised me because I keep trying to beat the Fire Dancer chicken rub on chicken cooks and can't), and my rub was a 2:1 Coarse Black Pepper that I crack myself and sift. For salt I used a half kosher salt and half Jacobsen Salts Black garlic salt mixture. Steaks on the Santa Maria tomorrow!
Rubs used were Texas Best Rib Rub, Fire Dancer BBQ pork rub (surprised me because I keep trying to beat the Fire Dancer chicken rub on chicken cooks and can't), and my rub was a 2:1 Coarse Black Pepper that I crack myself and sift. For salt I used a half kosher salt and half Jacobsen Salts Black garlic salt mixture. Steaks on the Santa Maria tomorrow!
Posted on 5/11/20 at 7:59 pm to t00f
quote:
The meat depth is terrific. I plan to chop what I have left tomorrow and make a rib sandwich w/ slaw.
You had me until slaw. Lol
Posted on 5/12/20 at 6:16 pm to t00f
I did these on Friday, they were great!
This post was edited on 5/12/20 at 6:19 pm
Posted on 5/12/20 at 6:22 pm to ruger35
North Carolina thing, have relatives on my wife’s side.
Posted on 5/12/20 at 7:42 pm to Norla
Good looking bones Norla
Posted on 5/12/20 at 11:08 pm to ruger35
I did these ribs on Sunday for Mother’s Day. After experimenting my last several cooks, i find that it’s much better to season with salt, pepper, garlic. And a light dusting of your favorite sweet rub. 
Posted on 5/13/20 at 6:45 am to ruger35
Good looking ribs.
I tried a bunch of rubs but have settled on Meathead's Memphis Dust. I mix a batch, mainly with ingredients bought in bulk from Sam's, and store in a Mason jar. Use about 2 tablespoons per slab.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
LINK
Recently tried Stanley's (from the famous joint in Tyler TX) purchased at Super 1. It was good, especially if you prefer a rub that is more savory than sweet.
I tried a bunch of rubs but have settled on Meathead's Memphis Dust. I mix a batch, mainly with ingredients bought in bulk from Sam's, and store in a Mason jar. Use about 2 tablespoons per slab.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
LINK
Recently tried Stanley's (from the famous joint in Tyler TX) purchased at Super 1. It was good, especially if you prefer a rub that is more savory than sweet.
Posted on 5/13/20 at 9:28 am to Twenty 49
People in Tyler go ape shite over Stanley's that rub is really great though. Even makes good sauces as well.
Posted on 5/14/20 at 9:39 am to ruger35
After reading this thread, I guess I will be smoking ribs this weekend!
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