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Old 02-08-2009, 04:41 PM   #1
Moose
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Default Rib Seasoning Question

I'm thinking of trying something very different next time I do ribs, (pork back or spares) and that would be instead of using one of my homemade rubs, is to just use salt & pepper and nothing else. Has anyone tried this, and if so, how did you like it? My reasoning is that the simple seasoning will not distract from the meat and smoke flavor. Let me know what y'all think...
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Old 02-08-2009, 04:43 PM   #2
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At one point or another I have used only salt and pepper on every meat. It really depends on what my plan is for the meat after smoking. I prefer plain salt and pepper on brisket more than any other meat.

For ribs I don't see anything wrong with using a kosher or sea salt and fresh ground pepper if you are going to glaze or sauce them at serving. If you aren't going to sauce or glaze they would likely be a little bland for my taste.
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Old 02-08-2009, 04:49 PM   #3
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Every now and then I do this to go back to the basic flavor of the meat. Honestly, this is a good way to make sure you are making a quality tasting MEAT product first and foremost. However, it's always better when cooked as good but with the added seasonings IMHO.
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Old 02-08-2009, 05:17 PM   #4
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At a cookbook signing recently I offered samples of pulled pork in two versions. "Au natural" & "lightly sauced"

I figure if I brine 20 pork shoulders for 24 hours, smoke them for 3 hours - wrap and slow roast for 12 more hours....then the meat is what it's all about. I want to experience the taste of the meat. With maybe a little sauce on the side to enjoy, but not much.

I never understood why someone would select fine cuts of meat, prep and cook them with such care - an actually obliterate the true flavor of the meat with an excessive amount of seasoning, especially too much hot sauce. I know some folks like it and I honor that. But dang...just the complexity of well-prepared meat with all of the texture and flavor profiles, YOW SAH!
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Old 02-08-2009, 08:01 PM   #5
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I have had the ribs at Kreuz's in Lockhart as well as those at Cooper's in Llano, Texas. In both cases they use primarily salt and pepper only for a rub. I thought they were very good, but not as good as the brisket which used the same rub. Something about the beef worked better than pork with the rub as far as my taste.

Sure worth a try on some part of a rack though.
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Old 02-08-2009, 08:53 PM   #6
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i mostly use just kosher salt and cracked pepper. its just how i like things. don't get me wrong, i like ribs done other ways but for me its the meat.
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