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-   -   Dry run for new rub on baby back ribs (http://www.bbq-brethren.com/forum/showthread.php?t=136826)

voight1713 06-25-2012 08:40 AM

Dry run for new rub on baby back ribs
 
2 Attachment(s)
Tried a new rub on some baby back ribs last Saturday. Trying out the rub before July 7th party I'm smoking 6 racks of ribs.

I found out quickly I had way to much black pepper in the rub :flame:. Other than that it was good.

Q-Dat 06-25-2012 09:01 AM

Looks good to me! I agree on the black pepper. I like alot on beef, but a little on pork.

IamMadMan 06-25-2012 10:14 PM

Looks good, Nice Smoke Ring.....

Pappy 06-26-2012 05:55 AM

I've been cutting the pepper in half when I make my rubs. I have ruined to may dinners because it was too hot. Not anymore.

Terry The Toad 06-26-2012 12:19 PM

Quote:

Originally Posted by Q-Dat (Post 2107666)
Looks good to me! I agree on the black pepper. I like alot on beef, but a little on pork.

Me too. It's amazing how much different it tastes on one meat vs. another. (To me, anyway.)

1FUNVET 06-26-2012 01:31 PM

Nice looking ribs. As i get older my stomach seems to like peppers less and less.Maybe it's cause i tried to burn it up in my younger days with hot peppers and spices.Growing ghost peppers just to watch 'em grow and give away.

intel415 06-26-2012 01:32 PM

yummy ribs

JONESY 06-26-2012 02:02 PM

I absolutely love a good spicy rib, however I prefer to get the burn through chili powders. To much black pepper can mask the taste of everything else, with bringing little else to the party. It has to be there for a nice rounded flavor, but to much is to much.


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