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Old 06-26-2011, 05:34 PM   #1
OakPit
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Default 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!
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Old 06-26-2011, 05:49 PM   #2
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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)!!
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Old 06-26-2011, 06:06 PM   #3
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those looks nice!! I love that Santa Maria rub!!
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Old 06-26-2011, 06:13 PM   #4
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Those look really tasty I haven't done ribs on the pit for quite some time, might have to try it again soon.
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Old 06-26-2011, 06:28 PM   #5
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Nice looking rib, what are competition standards, sauce the hell out of everything, lol.
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Old 06-26-2011, 06:32 PM   #6
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Ribs look phenom
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Old 06-26-2011, 06:53 PM   #7
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Quote:
Originally Posted by Zin View Post
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.
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Old 06-26-2011, 07:10 PM   #8
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Quote:
Originally Posted by Groundhog66 View Post
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. ;-)
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Old 06-26-2011, 07:13 PM   #9
NorthwestBBQ
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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:



















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Old 06-26-2011, 08:17 PM   #10
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Looks like a tasty crust on there, that's for sure!
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Old 06-26-2011, 08:20 PM   #11
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O.P. Those look Epic! Nice work!
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Old 06-26-2011, 09:07 PM   #12
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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!
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Old 06-26-2011, 09:13 PM   #13
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Looks very tasty horizontally or vertically!
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Old 06-26-2011, 11:22 PM   #14
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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
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Old 06-27-2011, 12:30 AM   #15
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Quote:
Originally Posted by R2Egg2Q View Post
Looks very tasty horizontally or vertically!
Yeah, I'd hit that standing up or lying down!
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