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Sauced ribs vs nekkid ribs on the PBC--

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  • HC in SC
    Former Member
    • Nov 2014
    • 476
    • SC Lowcountry

    Sauced ribs vs nekkid ribs on the PBC--

    So I have been experimenting with different ribs on the PBC in preparation to cook for family coming in town next week.

    Thus far we have enjoyed eating ribs nekkid; i.e - no saucing / glazing a la MH Last Meal or Noah's instructional video -- until this test.

    First I prepped 2 - 3.5 slabs of St. Louis ribs identically:

    1. Rinsed, patted dry and removed the membranes.
    2. Rubbed appx 1.5 - 2 teaspoons per pound HRR on the clean and dried meat - 3/4 on the meat side; 1/4 on the bone side. On butts I only use 1 teaspoon per pound, but then I mix more HRR into the mustard before slathering; here I went heavy with the rub on the meat and did not mix any HRR in the mustard.
    3. Lightly squirted the cheap yellow French's ballpark mustard on the front and back of both slabs and spread evenly.
    4. Tightly wrapped both slabs in food service wrap and stuck in the fridge for appx 22 hours.

    Click image for larger version

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    Cooking:

    1. Put about a 1/2 basked of unlit coals in the PBC (since this wouldn't be a full-on, rock out cook for 8 hours) and removed 40 for the mini chimney; lit chimney and waited 15 mins to get to peak temp. Dumped chimney on unlit coals in basket and gave about 5-10 mins for fire basket to catch and then added appx 1/2 pound total of various size chunks of apple wood on top of coals.
    2. Hung ribs in PBC - 1 on each rebar, pretty close to hanging over center of fire basket. Put lid on cracked until PBC reached 250 and closed lid.
    3. After appx 3 hours at 235-250 in the PBC both racks were about 164-166 degrees. I pulled one rack out quickly and painted it on both sides with Bulls Eye KC style BBQ sauce and re-hung in PBC.
    4. After another 45-55 mins the ribs were up to 190-194 degrees and I pulled both off the PBC. I let them rest for 10 mins, sliced and served.

    Click image for larger version

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    Conclusion:

    Although the nekkid ribs were jam-up -- the HRR and smoky taste was delectable; everyone including me preferred the Last Meal / Noah style glazed ribs.

    I had just assumed that the BBQ sauce would completely block out the rub; as it does when you pour BBQ sauce on pulled pork or dip cooked ribs in BBQ sauce on the side, but it didn't. You could still taste the rub, but it had melded with the reduced BBQ sauce glaze for a fantastic product!

    Before this test I figured myself sort of a purist and that if you have to sauce your meat, your meat had no flavor to begin with; but now I have had a complete change of heart - ONLY when the sauce is allowed to reduce and glaze on the meat. We did not add additional sauce when done or when served and they were perfect.

    I did take a nekkid rib and put a few drops of Bulls Eye BBQ sauce on the side when done - and yes, when I dipped the nekkid meat in the sauce straight from the bottle the sauce blotted out the taste of the rub - and the meat.

    At least I think I finally have ribs down for my guests coming next week.

    I think I'll do 4 racks Last Meal / Noah style to compare sauces: 1 Bulls Eye, 1 Sticky Fingers Carolina Gold, 1 Sweet Baby Rays and 1 with a favorite locally made sauce.

    I never thought I'd say it, but Last Meal / Noah style sauced and glazed ribs (with the HRR + mustard slather prep of course) is they way I'll be making them from now on!

    As Jerry Lee Lewis sez: "All killer, no filler!"

    Thanks for looking!
    Last edited by HC in SC; December 19th, 2014, 04:50 AM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9421
    • East Texas
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    #2
    Nice Test. Got me thinking of getting those 2 racks of SLC out the freezer.

    If I am saucing I prefer my Modified Memphis Dust with Meathead's KC Classic Sauce.

    If I am doing dry, I prefer Huskee's Rib Rub, with a little more rub right before I munch down. Click image for larger version

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    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Husk needs to start selling this stuff....he's losing $$$$ royalties everyday!!!!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I have some allspice in mine.

    • HC in SC
      HC in SC commented
      Editing a comment
      Allspice is an interesting direction, but the sweetness is there to support it. I might try adding some.
  • Psinderson
    Charter Member
    • Dec 2014
    • 258
    • Pittsburgh, PA
    • Cookers:
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    #3
    Nice comparison! I really enjoyed the Last Meal ribs I did last weekend and they did have the reduced sauce layer as you said. I will try straight rub-only next time and see what I think. I am definitely a rub guy and don't usually like my meat dripping in sauce but the added depth of the thin layer near the end was nice.

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Me either, but these weren't dripping with sauce. Putting them back on to glaze almost makes a nice crust out of the sauce and rub.
  • mtford72
    Former Member
    • Aug 2014
    • 127
    • San Antonio, Texas

    #4
    great write up - they do look superb ribs.

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Thanks Matt - I was surprised by the results; but at the end of the day - pleasantly surprised for a change!!
  • Huskee
    Pit Boss
    • May 2014
    • 14546
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #5
    It has crossed my mind to sell it...but would you pay for it when I have the recipe posted? I really didn't think anyone would since it's so easy to make your own. I dunno, I might consider making up really big batches and taking orders for those who don't want to make it themselves.

    Comment


    • mtford72
      mtford72 commented
      Editing a comment
      I had a quick scout - where is the recipe? I'd like to give it a try considering the rave reviews!

    • HC in SC
      HC in SC commented
      Editing a comment
      Go to the Pit and look under rubs.

      The HRR is only for paying members only - not on the TOC on the front page.

      http://pitmaster.amazingribs.com/for...rib-rub-recipe

      I add 1/4 teaspoon chipolte powder to this recipe - but that is it!

    • mtford72
      mtford72 commented
      Editing a comment
      Cheers!
  • fzxdoc
    Founding Member
    • Jul 2014
    • 4740
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    #6
    HC, thanks for that awesome writeup. I'm still on the fence about using mustard (Meathead's recommendations against it go deep I guess) but you and others certainly have me convinced to give HR2 a try.

    In general I don't like overly sweet ribs, but the blend of flavors that Huskee has in that rub, especially with a little chipotle added, sounds too good not to ride around the block at least once. Thanks, Huskee for so generously sharing your concoction!

    Add that to the many things I like about this site in general and The Pit in particular. When someone shares a recipe or detailed info about a successful cook (especially on equipment that I have), I feel myself inching up the learning curve a bit more. What a great group this is.

    Kathryn

    Comment


    • mtford72
      mtford72 commented
      Editing a comment
      HC, I'm not sure 'gaggle' is the correct noun of assemblage for engineers.
      I like to use a 'boredom' of accountants, so perhaps a 'correction' of engineers?
      Bizarre factoid: a group of cobblers is a drunkship.

    • HC in SC
      HC in SC commented
      Editing a comment
      Well, I'd agree about your assessment of engineers, as long as it didn't include design engineers. They are responsible for causing issues, the rest of us have to fix them.


      But I see nothing wrong with running the PBC back thru the AR BBQ Material Review Board. Lol

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Matt, don't get me talking about a herd of physicists...

      Thanks for the tip about the mustard, HC. One thing I've learned with respect to BBQ is to keep an open mind because more than likely a lot of good taste and technique can result!

      Kathryn
      Last edited by fzxdoc; December 21st, 2014, 07:45 AM.
  • Huskee
    Pit Boss
    • May 2014
    • 14546
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
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      • Weber grill topper
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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #7
    You're right Kathryn, a great group we have here. No egos, no insults, no petty competition...just sharing tips tricks advice and recipes. We have a great forum here, thanks to all you good folks!!

    About the rub, I've had some folks say it's salty, some say it's savory, and some say it's sweet. I guess it's all of those (in fact that's how I like to describe it) but whichever you're most sensitive to will probably stand out. There are no herbs though, I prefer the savory to come from chili powder, pepper and cumin. It's REALLY good on chicken too. One thing I've found is to ONLY use name brand trusted spices. I've purchased some bargain bin $1 chili powder and it was terrible, it was red salt. Thankfully I taste test spices before using so i didn't waste an entire batch. (I make 4x batches). I suggest good ingredients to really get a good read on it. Like with anything I suppose

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Good to know, Huskee. Thanks!

      Kathryn

    • HC in SC
      HC in SC commented
      Editing a comment
      I think it is (in this order as this is how the favors hit me) sweet, then a bit of salt, then the richness of the chile powder and cumin and finally the heat and smokiness of the cayenne and chipolte. None of the flavored are overpowing and they go really well together. They also melt on the meat well for a nice crust (see the fabulous close ups of Jerods ribs).


      At this point I have only used on pork. I just can't get away from the Tony Chachere's or Huli Huli on chicken, but I will do the HRR on chicken at some point. There was a pretty good consensus that the PBC AP rub is where it's at for turkey and that is my next challenge.

    • Huskee
      Huskee commented
      Editing a comment
      I've never used the PBC rub, but stick to what you like for turkey. I have never used my rub on turkey, I choose not to. It may be a mind thing but I cannot picture a classic turkey dinner with HRR, even though it's excellent on chicken, go figure. I just think it makes chicken more of a BBQed dry rub chicken and to me that's not what a turkey dinner should be. Yes, probably a mind thing.

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Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

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Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

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Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

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