I wanted to compare Cabela's Sweet Rib rub to Lawry's Seasoned Salt, both with course black pepper, and liquid butter spritz.
Trimmed, applied pepper to bone side and meat side of the rack of ribs. Then on one half seasoned with Sweet Rib run and the other half Lawr's.
--The pepper added a heat to the sweet rub,
--The other half was "Salt" and pepper.
--Taste test and Lawry's was slightly better. Very Slight.
One of judge said they are the best ribs I have ever made.
--This was a fun cook.
Doing a small rack of ribs tonight and wanted to try something a bit different. I'm going to try the pepper/Lawrys salt w/ a tad of granulated garlic/onion.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve done a lot of side by side tests. The best thing about them? We get to eat lots of ribs! What usually happens is, somewhere between getting the ribs on the smoke and getting them off the smoke, and all the whatnot in between, and maybe a couple beers or three, I forget which is which. So we eat, and maybe we have preferences, but damned if we know which one it is… so we’ll have to try again in a couple weeks!
After a couple months, I take all the leftover partial bottles of rubs and mix them all together. You know what? That’s pretty good, too!
Ok. I tried the Lawry's SS, pepper, granulated onion/garlic rub on these ribs. And served with my sweet BBQ sauce. I have to say that they came out quite tasty. Very happy with the flavor. And surprised at how tender the ribs were off the PK360. I achieved the 'Competition Bite' tenderness, rather than the over cooked 'fall off the bone'.
I took pics, but can't get the website to upload them. Not taking due to heic extension and saving as a jpg and again trying to upload does not work either.
bbqLuv , thanks for sharing. I create most of my own rubs and seasoning mixes, but I am amazed at how my family loves Lawry's on a lot of different meats, considering they are a tough to please crowd. I will have to season a rack of ribs with Lawry's to see how it tastes on that.
I suspect that Lawry's has changed it's recipe slightly since the '80's, maybe since the McCormick acquisition. It seems to be lighter in color and saltier. I have a knock-off Lawry's recipe that I am going to mix up to see if I can get closer to what I remember as a kid.
Comment