---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago...
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.
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.