BobM
Babbling Farker
I've used SPOG on beef, and really liked it, I wanted to see how it played on pork, so I did a side by side taste comparison.
I cooked 2 racks of St. Louis trimmed spare ribs, one rubbed with my regular pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper), the other rubbed with SPOG (salt, pepper, onion powder, garlic powder).
I set up my 22 1/2" WSM with KBB and 5 chunks of red oak mixed in.
I cooked them at 250F for about 3 hours unfoiled, then foiled them with a mixture of apple cider and apple cider vinegar for about another 2 hours, until toothpick tender.
They both came out moist, tender and tasty. My standard pork rub tasted much better to me than the SPOG. I feel the sweetness and complexity of my standard rub was just better than the simpler SPOG.
Rubbed up and on the WSM (SPOG right).
Done (SPOG bottom).
Cut up (SPOG bottom).
Served up dry (SPOG bottom).
Beer o' the day.
I cooked 2 racks of St. Louis trimmed spare ribs, one rubbed with my regular pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper), the other rubbed with SPOG (salt, pepper, onion powder, garlic powder).
I set up my 22 1/2" WSM with KBB and 5 chunks of red oak mixed in.
I cooked them at 250F for about 3 hours unfoiled, then foiled them with a mixture of apple cider and apple cider vinegar for about another 2 hours, until toothpick tender.
They both came out moist, tender and tasty. My standard pork rub tasted much better to me than the SPOG. I feel the sweetness and complexity of my standard rub was just better than the simpler SPOG.
Rubbed up and on the WSM (SPOG right).
Done (SPOG bottom).
Cut up (SPOG bottom).
Served up dry (SPOG bottom).
Beer o' the day.
