Recently I got Dave's rub recipe online (he gives it out) and watched a few of the youtube videos about how he makes some of the things he makes. As with anything else, I wanted to try it out. Before going through and making a batch of his myself, I wanted to have a 'control' cook.
I went over to the local Famous Dave's and picked up a shaker of the Rib Rub. I've only got Apple, Cherry, and Maple so I decided to go with some straight apple smoke with the rub.
A trip to Costco and I picked up a pair of spares(as well as a pair of butts for tomorrow), trimmed the ribs up a little (not really going for St. Louis, just a trim), gave them a bit of a rub with some of the rub from his shaker and I've had them on the smoke for about an hour now at 275.
Here they are before they went on:
I was considering buying some of the sauce and was chatting with the manager (their computer system was down and the cashier had to run to the office to get change). When I explained what I was doing, he just told me to help myself to a few packs of the rich & sassy and Devil's spit. Depending on how my experiment turned out, he told me to come back and buy some of what I liked best. (thumbs up to the guy for being cool).
I think I'm going to do half of one rack with the Rich and Sassy as a glaze, the other half with Devil's Spit, half of one with a mix of the two, and the other half just dry.
I haven't decided if I want to toss the ribs on some direct charcoal action for a few seconds to get that 'char' taste/texture that he talks about in his videos.
We'll see how they turn out. I wouldn't say famous dave's is my favorite ribs, but I think that might have something to do with the wood and the fact that when I've had them they were 'fall off the bone'.
Once I get through this (un)controlled cook, I'll start messing around and tweaking things.
Anyway, I'll be posting pics as the ribs continue to cook.
I went over to the local Famous Dave's and picked up a shaker of the Rib Rub. I've only got Apple, Cherry, and Maple so I decided to go with some straight apple smoke with the rub.
A trip to Costco and I picked up a pair of spares(as well as a pair of butts for tomorrow), trimmed the ribs up a little (not really going for St. Louis, just a trim), gave them a bit of a rub with some of the rub from his shaker and I've had them on the smoke for about an hour now at 275.
Here they are before they went on:
I was considering buying some of the sauce and was chatting with the manager (their computer system was down and the cashier had to run to the office to get change). When I explained what I was doing, he just told me to help myself to a few packs of the rich & sassy and Devil's spit. Depending on how my experiment turned out, he told me to come back and buy some of what I liked best. (thumbs up to the guy for being cool).
I think I'm going to do half of one rack with the Rich and Sassy as a glaze, the other half with Devil's Spit, half of one with a mix of the two, and the other half just dry.
I haven't decided if I want to toss the ribs on some direct charcoal action for a few seconds to get that 'char' taste/texture that he talks about in his videos.
We'll see how they turn out. I wouldn't say famous dave's is my favorite ribs, but I think that might have something to do with the wood and the fact that when I've had them they were 'fall off the bone'.
Once I get through this (un)controlled cook, I'll start messing around and tweaking things.
Anyway, I'll be posting pics as the ribs continue to cook.
