tnjimbob
02-28-2012, 09:46 AM
Wanted to try Oakridge Comp rub on a slab of ribs, and I just happened to have a couple of slabs in the freezer. Saturday was nice - in the 50's and just enough of a breeze to keep the smoke moving away.
Rubbed both slabs, one with Oakridge and one with my usual homemade rub, which is losing its appeal after comparing to Oakridge.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/0225121314.jpg
After three hours, I foiled them with a little apple juice. Wanted to keep this simple since I was comparing two rubs.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribsonsmoker3hrs.jpg
After foiling for a while, I put them over direct heat to get a little bark going.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribs3hrs.jpg
Sauced a little, leaving a few bones dry to try the rubs side by side. Oakridge is a definite improvement over my homemade rub, which has always been a hit, but I want to up my game for comps this year.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribssauced.jpg
Plated with some stovetop beans (last minute decision, so I didn't smoke them at all this time) and some slaw. I ate the Oakridge rubbed bones first, and ate them with my homemade sauce which is a pretty good combination. I am very impressed with the Oakridge rub! :clap:
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/plated.jpg
Thanks for looking.
Rubbed both slabs, one with Oakridge and one with my usual homemade rub, which is losing its appeal after comparing to Oakridge.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/0225121314.jpg
After three hours, I foiled them with a little apple juice. Wanted to keep this simple since I was comparing two rubs.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribsonsmoker3hrs.jpg
After foiling for a while, I put them over direct heat to get a little bark going.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribs3hrs.jpg
Sauced a little, leaving a few bones dry to try the rubs side by side. Oakridge is a definite improvement over my homemade rub, which has always been a hit, but I want to up my game for comps this year.
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/ribssauced.jpg
Plated with some stovetop beans (last minute decision, so I didn't smoke them at all this time) and some slaw. I ate the Oakridge rubbed bones first, and ate them with my homemade sauce which is a pretty good combination. I am very impressed with the Oakridge rub! :clap:
http://i848.photobucket.com/albums/ab48/tnjimbob/Cooking-grilling/Cooking%202012/Pork/Ribs%202-25-12/plated.jpg
Thanks for looking.