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sudsandswine
08-26-2018, 12:15 PM
Today I'm trying out a few different rub combos for competition practice. Not really focusing as much on presentation as I am picking a combo to go with for a couple comps the remainder of the year now that my Shirley is mobile.

The first I'm trying is Oakridge BBQ Dominator + Habanero Death Dust, second is Oakridge BBQ Beef and Pork, and the third is EAT Barbecue Zero to Hero. Also threw on a slab with just salt + coarse black pepper to serve as a control. The first three will basically get the competition treatment...wrap, sauce, etc. The fourth with salt/pepper will stay nekkid the whole time.

I also have a couple butts on there I tried trimming to a "competition style"...mainly staying above 4lbs uncooked per butt, maintaining the money muscle, tubes, and the "bacon". I have what I feel is good trim methods for brisket, ribs, and chicken, but for whatever reason I have a hard time getting butts trimmed the way I see in some vids on YouTube.

We'll see if I manage to keep track of them all during the cook...

Salt/pepper on bottom and Dominator + HDD on top

https://preview.ibb.co/hFu12p/ribs1.jpg (https://ibb.co/gq1QTU)

Oakridge BBQ Beef and Pork on bottom and EAT Barbecue Zero to Hero on top

https://preview.ibb.co/juRENp/ribs2.jpg (https://ibb.co/gpF8hp)

https://preview.ibb.co/jjd5TU/ribs3.jpg (https://ibb.co/bG6ENp)

Oakridge Beef and Pork on bottom, Dominator + HDD middle, salt/pepper top, and Zero to Hero on right

https://preview.ibb.co/hXZC8U/ribs4.jpg (https://ibb.co/ewWENp)

https://preview.ibb.co/eMDiF9/ribs5.jpg (https://ibb.co/dCm3F9)

Oakridge Beef and Pork

https://preview.ibb.co/ir5KoU/ribs6.jpg (https://ibb.co/cKJuNp)

https://preview.ibb.co/c0ws8U/ribs7.jpg (https://ibb.co/hGHM2p)

Dominator + HDD

https://preview.ibb.co/m1pZNp/ribs8.jpg (https://ibb.co/jTE12p)

2000milesofsmoke
08-26-2018, 12:30 PM
Looks amazing, can't wait to hear what you think was the better result!

sudsandswine
08-26-2018, 06:10 PM
Aaaand the winner is....Oakridge BBQ Dominator + HDD, followed by Oakridge BBQ Beef and Pork rub. I used the same sauce on all 3 so as to change only one variable. I used a "raw" honey I picked up at Costco when I wrapped the ribs ...it was a lot more thick than I expected to be and I think it may have darkened up on some of the bones. Everyone liked Zero to Hero ribs too, but the votes edged out with Oakridge BBQ slightly ahead. I pretty much agreed with the guest opinions, Dominator + HDD was my favorite too. Just enough heat and savory to balance the sweet. I thought the salt and pepper ones were really good too, but it was such a contrast to the "competition style" ribs that eating them back to back was too big a shift in flavors for the palate. I let everyone else take home the competition style ones and kept the S+P ones for myself - I know they'll be good by themselves.

TL;DR - Oakridge BBQ Dominator + HDD gets the nod.

Pretty sure these were Oakridge BBQ Beef and Pork

https://preview.ibb.co/nH53YU/ribs16.jpg (https://ibb.co/b6nHtU)

Dominator + HDD

https://preview.ibb.co/iRNT09/ribs17.jpg (https://ibb.co/dva3YU)

S+P

https://preview.ibb.co/m1Ye7p/ribs18.jpg (https://ibb.co/cHrADU)

https://preview.ibb.co/b9x6np/ribs21.jpg (https://ibb.co/gQKaf9)

Dominator + HDD

https://preview.ibb.co/nhRML9/ribs19.jpg (https://ibb.co/kHZmnp)

https://preview.ibb.co/bv4mnp/ribs20.jpg (https://ibb.co/iVKaf9)

hurricanedavid
08-26-2018, 06:49 PM
Great job :thumb:

Stingerhook
08-26-2018, 06:56 PM
All looks fantastic.

ShadowDriver
08-26-2018, 07:32 PM
Man, that looks great.

BillN
08-26-2018, 07:37 PM
Your ribs look great, lately I have been using only SPOG on my ribs.

Joe Black
08-26-2018, 07:40 PM
Those ribs look great. The color and finish are awesome.

ssv3
08-26-2018, 09:05 PM
Beautifully done! I tried Oakridge Dominator yesterday and no surprise the stuff rocks. I used it with Bad Byron's .

sudsandswine
08-26-2018, 09:35 PM
Speaking of Oakridge BBQ...I just ran out of Smokey Chile Lime and upgraded to the 1lb bag....re upped some pork rub, Carne Crosta to give away to a born again steak lover, and Crucible for some wings in the next couple days :thumb: my wife is a big fan of Smokey Chile Lime so I use it often.

dshaffes
08-26-2018, 09:56 PM
Not surprising the layered rubs beat the single rub.

sudsandswine
08-26-2018, 10:04 PM
That's fair, in the past I did hit the Zero to Hero with something else but the Oakridge BBQ combo worked better than that one. By itself it was still 3rd behind another single rub in an unscientific experiment so....

ssv3
08-26-2018, 10:12 PM
So funny. Mike @ Oakridge shipped me out my TD prize pack. I did a rack of spares w/ dominator and bad Byron's as mentioned and a rack of baby backs with Chile lime + bad Byron's. I've had everything from Oakridge but those two until yesterday. Both excellent as usual.

sudsandswine
08-26-2018, 10:21 PM
I've only done it on chicken but thought it might be good on some pork too....how'd they turn out?

Dr. Weld
08-26-2018, 10:38 PM
Looking good!nom nom

What sauce did you use when you wrapped them? I just saw honey..

BBQ Freak
08-26-2018, 11:02 PM
thanks for sharing your results and Oakridge has some great products , I am using the HDD on everything right now and love it .

sudsandswine
08-26-2018, 11:07 PM
Looking good!nom nom

What sauce did you use when you wrapped them? I just saw honey..

No sauce when I wrapped, just honey and brown sugar. I halfassed a sauce application once they were done but I mainly just sloshed them around in their own delicious juices before slicing.

I used EAT Barbecue IPO sauce on all slabs except the salt+pepper ones.

sudsandswine
08-26-2018, 11:08 PM
thanks for sharing your results and Oakridge has some great products , I am using the HDD on everything right now and love it .

If you decide you want to try that crucible rub you know where to go :thumb:

ssv3
08-26-2018, 11:21 PM
I've only done it on chicken but thought it might be good on some pork too....how'd they turn out?

Really good. I sauced the spares but did the BB's dry. Pork and chicken rubs are interchangeable IMO.

https://i.imgur.com/4U1Tm4Fh.jpg

sudsandswine
08-26-2018, 11:30 PM
Yeah, lime is not a flavor I typically associate with ribs, though I have it on pork in tacos and such so I'll have to give it a whirl.

ssv3
08-26-2018, 11:35 PM
Yeah, lime is not a flavor I typically associate with ribs, though I have it on pork in tacos and such so I'll have to give it a whirl.

I hear you. When cooked the flavors are tamed. I did a taste test out of the bag and the acidity was def there but as with most rub it mellowed out. Very good at the end.

LordRiffenstein
08-27-2018, 08:04 AM
Great looking ribs and the Oakridge rubs are great.
You should do another test because Comp Beef/Pork with some HDD is also fantastic on ribs.

Q_Done_Right
08-27-2018, 09:03 PM
All looks great but it always amazes me how good only S & P (or SPOG) tastes on pork ribs done on a stick burner...just great, natural pork flavor goodness...

sudsandswine
08-27-2018, 09:16 PM
I reheated the s&p ribs in the microwave - my least favorite reheating method, especially for ribs. They ended up being really good and worked better on the palate without the saucy comp ribs as a back drop. I've done s&p nekkid ribs in the past and liked them fine, just dont do it real often for whatever reason. I never really care for reheated ribs, especially ones that had been previously sauced, something about them just changes. Not really an issue with these.