MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-26-2011, 03:57 PM   #1
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default 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.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote




Old 02-26-2011, 04:01 PM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Try using a toothpick between the bones. It should go in with no resistance when they are done.

I'm interested in the results!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 02-26-2011, 04:07 PM   #3
Willie's Smokehouse
On the road to being a farker
 
Willie's Smokehouse's Avatar
 
Join Date: 12-04-09
Location: Brandon,Fl
Default

^^^^^^^ what he said as far as doneness
Willie's Smokehouse is offline   Reply With Quote


Old 02-26-2011, 04:22 PM   #4
R2Egg2Q
is Blowin Smoke!

 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

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?
__________________
-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!
R2Egg2Q is offline   Reply With Quote


Old 02-26-2011, 04:28 PM   #5
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

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.
---k--- is offline   Reply With Quote


Old 02-26-2011, 05:52 PM   #6
D.F. Expat
Full Fledged Farker
 
D.F. Expat's Avatar
 
Join Date: 04-26-07
Location: Mexico City
Default

I am gonna guess the large untagged bottom right was Yardbird..
__________________
Stoked UDS 2.0 and OTS
*Formerly known as Smokin Newbie*
D.F. Expat is offline   Reply With Quote


Old 02-26-2011, 06:03 PM   #7
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

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!
__________________
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
Meat Burner is offline   Reply With Quote


Old 02-26-2011, 06:27 PM   #8
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

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.
---k--- is offline   Reply With Quote


Old 02-26-2011, 06:31 PM   #9
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by Smokin Newbie View Post
I am gonna guess the large untagged bottom right was Yardbird..
Ding! Ding! Ding!


Each round gets harder.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Old 02-26-2011, 06:36 PM   #10
D.F. Expat
Full Fledged Farker
 
D.F. Expat's Avatar
 
Join Date: 04-26-07
Location: Mexico City
Default

Quote:
Originally Posted by ---k--- View Post
Ding! Ding! Ding!


Each round gets harder.
Hahaha, I will take my Certificate now
__________________
Stoked UDS 2.0 and OTS
*Formerly known as Smokin Newbie*
D.F. Expat is offline   Reply With Quote


Old 02-27-2011, 05:14 AM   #11
TomB
Full Fledged Farker
 
Join Date: 02-07-10
Location: Des Moines, IA
Default

The close-ups make it easier to choose the rub. Did one rub standout as best tasting at the end of the cook?
__________________
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
TomB is offline   Reply With Quote


Old 02-27-2011, 09:44 AM   #12
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by TomB View Post
The close-ups make it easier to choose the rub. Did one rub standout as best tasting at the end of the cook?
It wasn't a fair test because each rub was on a different part of the rib, which I have found can make a big difference. And I'm far far from an expert. So, I'm not willing to pick a winner. I think everyone should try experimenting. (Boy, wouldn't it be nice if we could get someone to sell a sampler size of the different rubs. Little foil packs of enough to do like 1 or 2 racks.)

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.
---k--- is offline   Reply With Quote


Old 02-27-2011, 09:59 AM   #13
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by Smokin Newbie View Post
Hahaha, I will take my Certificate now


__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Old 02-27-2011, 10:42 AM   #14
smknhotmama
is One Chatty Farker

 
Join Date: 07-02-09
Location: Virginia Beach, VA
Default

SM Cherry top right, top left is the pecan?
Ah who cares..it looks awesome! And I want some!
__________________
~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"
smknhotmama is offline   Reply With Quote


Old 02-27-2011, 01:59 PM   #15
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by smknhotmama View Post
SM Cherry top right, top left is the pecan?
Ah who cares..it looks awesome! And I want some!


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#
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken 2 Ways Andy W. Q-talk 3 08-15-2011 07:59 AM
Babybacks Two Ways Mister Bob Q-talk 22 05-23-2011 01:06 PM
Chicken 10 Ways Burk504 Q-talk 8 12-31-2009 09:02 PM
crawfish 2 ways motley que Q-talk 17 05-18-2009 10:07 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:53 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts