nucornhusker
Babbling Farker
- Joined
- Aug 29, 2011
- Location
- Lincoln, NE
I have and weird issue with ribs that I would appreciate some advice on. ray:
I cook on a stickburner burning only wood, no charcoal. I burn Hickory and Oak usually, but I have also used Cherry and Pecan. When I cook ribs, I cook only spares trimmed to St. Louis style, un-enhanced usually from Sam's. I eat them with no sauce or injection at all, just dry rubbed then cooked. I don't foil. I just let them cook until they are done. Pretty simple. My problem is that no matter what rub I use (except for plain salt and pepper) my ribs always taste the same. You can't tell any rubs apart.
For example, yesterday, I cooked spares with one rack with 3Eyz, one rack with Mill's Magic Dust (the one you buy, not the recipe from the book), one rack with Yardbird, one rack with Salt and Pepper, and one rack using a rub from my favorite local BBQ restaurant we frequented before I cooked on my own (for a control since I know how they should taste). All of them except for the Salt and Pepper tasted pretty much exactly the same. I figured I would be able to at least tell the Magic Dust one apart since it is such a different type of rub, but I really couldn't.
The kicker is that no matter what else I cook; brisket, pork shoulder, chicken, pig candy, MOINKS, whatever, I CAN tell the difference between different rubs, and pretty easily.
What am I doing wrong here?
Thank you in advance. Any advice is appreciated.
I cook on a stickburner burning only wood, no charcoal. I burn Hickory and Oak usually, but I have also used Cherry and Pecan. When I cook ribs, I cook only spares trimmed to St. Louis style, un-enhanced usually from Sam's. I eat them with no sauce or injection at all, just dry rubbed then cooked. I don't foil. I just let them cook until they are done. Pretty simple. My problem is that no matter what rub I use (except for plain salt and pepper) my ribs always taste the same. You can't tell any rubs apart.
For example, yesterday, I cooked spares with one rack with 3Eyz, one rack with Mill's Magic Dust (the one you buy, not the recipe from the book), one rack with Yardbird, one rack with Salt and Pepper, and one rack using a rub from my favorite local BBQ restaurant we frequented before I cooked on my own (for a control since I know how they should taste). All of them except for the Salt and Pepper tasted pretty much exactly the same. I figured I would be able to at least tell the Magic Dust one apart since it is such a different type of rub, but I really couldn't.
The kicker is that no matter what else I cook; brisket, pork shoulder, chicken, pig candy, MOINKS, whatever, I CAN tell the difference between different rubs, and pretty easily.
What am I doing wrong here?
Thank you in advance. Any advice is appreciated.