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!
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!