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

OakPit · 06-26-2011, 05:34 PM

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.

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!

FamilyManBBQ · 06-26-2011, 05:49 PM

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)!!

smokeyokie · 06-26-2011, 06:06 PM

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

Groundhog66 · 06-26-2011, 06:13 PM

Those look really tasty

I haven't done ribs on the pit for quite some time, might have to try it again soon.

Zin · 06-26-2011, 06:28 PM

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

Qing · 06-26-2011, 06:32 PM

Ribs look phenom

OakPit · 06-26-2011, 06:53 PM

Quote:

Originally Posted by Zin

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

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.

OakPit · 06-26-2011, 07:10 PM

Quote:

Originally Posted by Groundhog66

Those look really tasty

I haven't done ribs on the pit for quite some time, might have to try it again soon.

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

NorthwestBBQ · 06-26-2011, 07:13 PM

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:

[IMG ]http://tapatalk.com/mu/63665c4e-b45e-98cc.jpg[/IMG ]

[IMG ]http://tapatalk.com/mu/63665c4e-b480-4dc0.jpg[/IMG ]

[IMG ]http://tapatalk.com/mu/63665c4e-b49f-b445.jpg[/IMG ]

[IMG ]http://tapatalk.com/mu/63665c4e-b4bd-dea3.jpg[/IMG ]

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

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

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

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

[IMG ]http://tapatalk.com/mu/63665c4e-b578-c09b.jpg[/IMG ]

[IMG ]http://tapatalk.com/mu/63665c4e-b59a-e1e6.jpg[/IMG ]

It looks like this:

bigabyte · 06-26-2011, 08:17 PM

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

PaddyKC · 06-26-2011, 08:20 PM

O.P. Those look Epic! Nice work!

OakPit · 06-26-2011, 09:07 PM

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!

R2Egg2Q · 06-26-2011, 09:13 PM

Looks very tasty horizontally or vertically!

kcmike · 06-26-2011, 11:22 PM

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...

Thanks again for the kind comments!

Mike

Tricky · 06-27-2011, 12:30 AM

Quote:

Originally Posted by R2Egg2Q

Looks very tasty horizontally or vertically!

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

06-26-2011, 05:34 PM	#1
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	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. 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! __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

06-26-2011, 05:49 PM	#2
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	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)!! __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

06-26-2011, 06:06 PM	#3
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	those looks nice!! I love that Santa Maria rub!! __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]

06-26-2011, 06:13 PM	#4
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Those look really tasty I haven't done ribs on the pit for quite some time, might have to try it again soon. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

06-26-2011, 08:17 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like a tasty crust on there, that's for sure! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-26-2011, 06:28 PM	#5
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Nice looking rib, what are competition standards, sauce the hell out of everything, lol.

06-26-2011, 06:32 PM	#6
Qing Knows what a fatty is. Join Date: 01-21-11 Location: Franklin, NC	Ribs look phenom

06-26-2011, 07:13 PM	#9
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	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: [IMG ]http://tapatalk.com/mu/63665c4e-b45e-98cc.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b480-4dc0.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b49f-b445.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b4bd-dea3.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b4e8-8702.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b508-a253.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b538-3778.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b555-b68f.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b578-c09b.jpg[/IMG ] [IMG ]http://tapatalk.com/mu/63665c4e-b59a-e1e6.jpg[/IMG ] It looks like this:

06-26-2011, 08:20 PM	#11
PaddyKC On the road to being a farker Join Date: 05-08-11 Location: Kansas City (Westport)	O.P. Those look Epic! Nice work! __________________ Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn}

06-26-2011, 09:07 PM	#12
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	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! __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

06-26-2011, 09:13 PM	#13
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Looks very tasty horizontally or vertically! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

06-26-2011, 11:22 PM	#14
kcmike is One Chatty Farker Join Date: 02-09-11 Location: Kearney, MO	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... Thanks again for the kind comments! Mike __________________ Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle

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