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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-26-2011, 03:57 PM | #1 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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One Spare Done Six Ways
For Christmas, I got a box of rubs. I've done a few cooks with only a couple of them, but have been looking for some time to do a comparison cook. Well, with this week's Throwdown being For Brethren by Brethren, I thought what better time.
I'm home alone today, so I couldn't cook up a ton. I went to a new to me grocery store today to see what meats, rubs, and sauces they had. The pork wasn't that impressive, but it looked like they stocked beef ribs and lots of lamb, so I'm filing that away. I saw this interesting package of Spare Ribs, I didn't look at it real hard in the store and was hoping it was two St. Louis spares. I should have known better. It actually was just one full spare, cut up and packed up. Here it is after trimming: And the contenders: It isn't a fair contest because each rub gets a different section of meat, but.... This is just for fun. Anyone want to guess which is which? (One of those is a mixture of a Gary Wivott 's Rudimentary rub with the SM Cherry layered on top.) The smoker is rocking away at around 235* with some apple wood chunks. The meet went on around 3:00. We'll see how they turn out in a few hours. I have no idea when the different pieces will be done. And without the bend test, it is going to be a little guessing. But, we'll see.... I would appreciate any suggestions on how long to cook, how to check, or temps to pull the pieces. Thanks.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-26-2011, 04:01 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Try using a toothpick between the bones. It should go in with no resistance when they are done.
I'm interested in the results!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-26-2011, 04:07 PM | #3 |
On the road to being a farker
Join Date: 12-04-09
Location: Brandon,Fl
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^^^^^^^ what he said as far as doneness
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02-26-2011, 04:22 PM | #4 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Would like to guess but I've only had 2 of those rubs & you put one of the two I know on top of that Wivott 's rub just to throw me off further.
Is the one on the upper right of the tray (or lower left of your drum) Yardbird?
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-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 CLICK HERE to join us in a BBQ Brethren Throwdown! |
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02-26-2011, 04:28 PM | #5 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Nope.
I'm going to have to give a prize if anyone can guess. Not sure what. Maybe I can make my own certificates. Everyone seems to love certificates. The layered one isn't fair. So, I'll let everyone know that the small piece in the upper right with two plain toothpicks is the Gary W. w/ SM Cherry.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-26-2011, 05:52 PM | #6 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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I am gonna guess the large untagged bottom right was Yardbird..
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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02-26-2011, 06:03 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Ryan, anxious to see your results. Just a thought, it looks like you have plastic tipped toothpics to make with. Will they be okay at the temps you are cooking at? Just a thought bro. Keep us posted!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-26-2011, 06:27 PM | #8 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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2:40 minutes later, the thermopen is probing through quite easily. Sauce is 50/50 Blues Hog and Head Country.
Looks like I flipped the two rib tips at the top. Opps. First up, served up with some mashed potatoes and corn. Yum...
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-26-2011, 06:31 PM | #9 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
Each round gets harder.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-26-2011, 06:36 PM | #10 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Hahaha, I will take my Certificate now
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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02-27-2011, 05:14 AM | #11 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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The close-ups make it easier to choose the rub. Did one rub standout as best tasting at the end of the cook?
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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02-27-2011, 09:44 AM | #12 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
I will say that the one that surprised me was the RSS Rib Rub. I tend to like a dry rib with very mild heat. (Maybe I haven't got the sweet sauced ribs right yet. ) The RSS really pleased my tastebuds and got an "Oh wow that's good!" out of my wife. But, I think it surprised me because I don't hear it talked about like the Plowboys rubs and Simply Marvelous rubs (though the rubs talked about go in phases and I haven't been around long enough). It is also the cheapest by far at $6/lb foil pack.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-27-2011, 09:59 AM | #13 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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Thanks from:---> |
02-27-2011, 10:42 AM | #14 |
is One Chatty Farker
Join Date: 07-02-09
Location: Virginia Beach, VA
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SM Cherry top right, top left is the pecan?
Ah who cares..it looks awesome! And I want some!
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~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly" |
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02-27-2011, 01:59 PM | #15 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
You got Pecan right, Cherry wrong. The white flakes give them away, but I did the cherry first and the by the time the photo was taken the brown sugar in the cherry rub had really started breaking down. Not the best photos, but for those interested in these rubs, here is a link to the album with a photo of each just after the rub was applied . I think it is interesting to look at, but I'm a geek. You can definitely tell a little bit about the ingredients from looking at the photos. https://picasaweb.google.com/1010955...at=directlink#
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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