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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 04:00 PM   #1
BobM
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Default Spares Two Ways (pr0n)

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.
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Unread 03-17-2013, 04:16 PM   #2
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Give me some of everything!
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Unread 03-17-2013, 05:02 PM   #3
---k---
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So, which did you prefer?
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Unread 03-17-2013, 05:35 PM   #4
criffaaa1
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Default Re: Spares Two Ways (pr0n)

Dam those look good.

sent from my Crifftastic $3
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Unread 03-17-2013, 07:36 PM   #5
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Niiiice!
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Unread 03-17-2013, 07:42 PM   #6
bigabyte
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Nice!
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Unread 03-17-2013, 07:45 PM   #7
landarc
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Nicely cooked, always good to do side-by-sides like these.
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