JS-TX
is One Chatty Farker
I compete in IBCA comps. down here in TX. While there may be some truth (depends who you ask) that Texans like their Q a little bit simple. However simple in no way translates to tasteless BBQ. If you don't have enough flavor in your Q, you will have a hard time getting a walk. I think we all know this.
My current routine for ribs is seasoning them overnight with a light dusting of hoocie mama rub (similar to smokin guns hot IMO) and plowboys yardbird. Before I put them on I might dust them again lightly with more yardbird and maybe some rib tickler. I then smoke em for 2 hours, wrap in foil for about 45 minutes or so. I don't put anything in the foil, it seemed all I was getting out of it was the sweetness from the typical mixture of honey, brown sugar and butter. I will then glaze with a combination of head country and my own glaze. Overall it tastes like KC/TX style sauce with some sweetness and tad of heat. I can probably use more heat from what I've been told. This past weekend I did some ribs and I dusted them with some celery salt, onion powder, garlic powder, sugar, honey powder and pepper after I unwrapped. While these had more flavor, they tasted a bit heavy or too strong. Overall they are good but they are missing something. I feel most of my flavor is in the glaze and rub.
So I have to ask, how do you guys drive flavor into meat of your ribs? I know rubbing them overnight is popular. What about brines or injections? Is there something I should be rubbing them with besides standard bbq rubs like just salt and pepper? I'm trying to keep it simple cause I know that works but I need flavor!!! Thanks:grin:
My current routine for ribs is seasoning them overnight with a light dusting of hoocie mama rub (similar to smokin guns hot IMO) and plowboys yardbird. Before I put them on I might dust them again lightly with more yardbird and maybe some rib tickler. I then smoke em for 2 hours, wrap in foil for about 45 minutes or so. I don't put anything in the foil, it seemed all I was getting out of it was the sweetness from the typical mixture of honey, brown sugar and butter. I will then glaze with a combination of head country and my own glaze. Overall it tastes like KC/TX style sauce with some sweetness and tad of heat. I can probably use more heat from what I've been told. This past weekend I did some ribs and I dusted them with some celery salt, onion powder, garlic powder, sugar, honey powder and pepper after I unwrapped. While these had more flavor, they tasted a bit heavy or too strong. Overall they are good but they are missing something. I feel most of my flavor is in the glaze and rub.
So I have to ask, how do you guys drive flavor into meat of your ribs? I know rubbing them overnight is popular. What about brines or injections? Is there something I should be rubbing them with besides standard bbq rubs like just salt and pepper? I'm trying to keep it simple cause I know that works but I need flavor!!! Thanks:grin:
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