Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Ron D on December 09, 2011, 01:24:52 PM
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Got the day off for a change and decided to do some big St Louis style ribs in my MES with a load of Hickory Chips. Trimmed them up a little but left most of the ribs intact.
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2564.jpg)
Put Tee's Fine Swine on these
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2563.jpg)
Used Oakridge Competition on these
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2560.jpg)
Trimmings with Tees's fine Swine
Just put them in the smoker and looking forward to dinner.
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Just put in 2 big baking taters in the smoker
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Can't wait for the money shot!!
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O.K. Ron....I thought I was smoke signals when I look toward Greenville. So - that was you teasing me again? Great looking pictures! Let us know how they look and taste when you are done with the cook! ( And - give us comparisons in the two rubs if you don't mind.)T
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Here are the good shots
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2565.jpg)
Into the foil for an 1 hour they go. Been smoking for 3 hours at 230
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2566.jpg)
Chef's taste. Got to try it before foil
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2567.jpg)
The BBQ sauce on the side, great sauce from a small BBQ in Shell Knob, MO
(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2572.jpg)
Money shot.
I will have to say it is a thumbs up to the Fine Swine and Bovine Rub. It was the better of the two rubs without a doubt. Great rub Tee. And I am not saying that due to you being a friend, the Oakridge was good but not good enough. Yours had a better over all flavor and theirs slightly overpowered the pork. I did not sauce or add anything when I did the foil so I could just taste the rubs. I am not a big sweet rib guy, if you gave me my choice I would take a Memphis Dry Rub over any other rubs.
I have to do another post on rubs and sauce.
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Now that money shot was worth the wait. I don't know if I would hit the ribs first or the tater!!!! But I would definately hit them both!!
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Nice job Ron - and thanks for the compliment. I am always interested in how different rubs react with the meat, and how that affects the taste of the finished product. Not even from a "mine vs theirs perspective - just like to know what people like and don't like about various rubs and sauces.
The salt content of a product can intensify certain flavors in things - sometimes that is good...sometimes not.
T