Real Santa Maria BBQ Ribs w/ Oakridge Santa Maria Rub - lots of pRoN
 

After receiving the Oak Ridge rubs, I decided to try their rub on the most difficult Santa Maria cook: Pork Ribs. I set up my pit with nothing but Oak logs. In order to get a 3 1/2 hour cook, I started with the grill grate raised high and lowered it as the fire aged. No thermometers were harmed during this cook.

Pit: Santa Maria Oak Pit
Meat: Pork ribs trimmed St. Louis Style.
Seasoning: Oakridge Santa Maria
Temp: Unknown
Done Temp: When the ribs sang high enough to hear and bent well.

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After eating the ribs, they reminded me of superbly traditional Santa Maria ribs, they were not perfect by competition standards, and were not sauced. The rub was great, leaving a nice peppery finish with a well rounded flavor profile. This seasoning could very well be used on anything - it is very good. I was surprised that I didn't see more charring on the underside of the rack as the rub contained sugar...not usual in a SM rub. Instead, the sugar could have been the reason why this rub had such an all purpose flavor profile.

Thanks for looking!

Good lookin' ribs OP!! I prefer a sauceless rib for home eating. I'm gonna have to give some a shot with this rub (will have to order some more, of course, cooking up some tri-tip tonight with the last I have on hand)!!

those looks nice!! I love that Santa Maria rub!!:thumb:

Those look really tasty :hungry: I haven't done ribs on the pit for quite some time, might have to try it again soon.

Nice looking rib, what are competition standards, sauce the hell out of everything, lol.

Ribs look phenom:thumb:

Comp standards are so stringent in terms of flavor, one bite must slam the judge in the mouth with multi layer complexity and moisture - honestly, they are not very good to eat with backyard guests as the flavor seldom coordinates with other parts of the meal. These ribs on the other hand begged for cole slaw, mac and cheese and a beer. This is a really nice rub on just about anything. I'm going to try it on some veggies sometime soon.

They were good...the "money shot" is for you. ;-)

If you put spaces between your pic codes they will go vertical instead of horizontal.

Your code should look like this without the space after the G:

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It looks like this:

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http://tapatalk.com/mu/63665c4e-b4e8-8702.jpg

http://tapatalk.com/mu/63665c4e-b508-a253.jpg

http://tapatalk.com/mu/63665c4e-b538-3778.jpg

http://tapatalk.com/mu/63665c4e-b555-b68f.jpg

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Looks like a tasty crust on there, that's for sure!:thumb:

O.P. Those look Epic! Nice work!

Northwestbbq - it takes up less room on my post to go horizontal. Is it easier on your browser to go vertical? Thanks for the tip!

Looks very tasty horizontally or vertically! :clap:

Tim, those ribs look extraordinary! The rub is new enough, I haven't had a chance yet to try it on everything (including pork ribs), but now after looking at your pics, it's next on my list for sure.

FYI on the sugar in the rub, we do use a small amount of a special kind of raw cane sugar in our Santa Maria rub. Not enough to be detected by the palette as a sweet taste which would skew the proper flavor profile for a true Santa Maria rub, but it's just enough to do some things at the molecular level on the meat and during the cooking process that we (and others) find desirable... :becky:

Thanks again for the kind comments!

Mike

Yeah, I'd hit that standing up or lying down!