Plowboy
07-20-2008, 11:00 PM
I get asked a lot if we use Yardbird on other categories besides chickn. The answer is, "Everything but brisket." IMHO, Yardbird is by far best on Pork Butt/Shoulder. We admit that the product was named too early. It was our initial chicken rub. It wasn't until we started selling it that we tried it on anything else. DUH!!!
Here's a picture of our first place ribs this weekend with Yardird Rub and Blues Hog sauce. (Farking black spot is drop from whatever was in the rack above.:icon_pissed) Ignoring the spot, I'd kill for ribs that look this good each week.
I rub my ribs the night before I plan to cook them for a contest. They usually get rubbed down before I go to bed. Mostly around 11p-12a. My ribs go on at 8a. They NEVER turn out "hammy" or taste cured with that length of time. However, I got my ribs prepped at 10am at a contest once. Two of the three ribs definitely tasted cured. Learned my lesson not to depart from my process. The cause of "hammy" or cured tasting ribs is the presence of salt in the rub. Don't be afraid of salt in rubs. It can be your best friend just as sugar can be. I'm convinced that judges taste salt as "flavor". But if you don't respect the salt and either watch your amounts or rub times, it can be your enemy. For ribs, my rub seems to be fine overnight, but I wouldn't push it past 10-12 hours.
Here's a picture of our first place ribs this weekend with Yardird Rub and Blues Hog sauce. (Farking black spot is drop from whatever was in the rack above.:icon_pissed) Ignoring the spot, I'd kill for ribs that look this good each week.
I rub my ribs the night before I plan to cook them for a contest. They usually get rubbed down before I go to bed. Mostly around 11p-12a. My ribs go on at 8a. They NEVER turn out "hammy" or taste cured with that length of time. However, I got my ribs prepped at 10am at a contest once. Two of the three ribs definitely tasted cured. Learned my lesson not to depart from my process. The cause of "hammy" or cured tasting ribs is the presence of salt in the rub. Don't be afraid of salt in rubs. It can be your best friend just as sugar can be. I'm convinced that judges taste salt as "flavor". But if you don't respect the salt and either watch your amounts or rub times, it can be your enemy. For ribs, my rub seems to be fine overnight, but I wouldn't push it past 10-12 hours.