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Sauced ribs vs nekkid ribs on the PBC--

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  • HC in SC
    commented on 's reply
    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
    commented on 's reply
    I had a quick scout - where is the recipe? I'd like to give it a try considering the rave reviews!

  • HC in SC
    commented on 's reply
    You can call it "Jimmy Crackcorn's Sweet Rub - If you don't like it, I don't care".

    It is definitely one I use alot - probably second only to the OTS Tony Chachere's.

    The pic of Jerod's ribs almost look like he dipped wet ribs in sugar - mmmmm boy!

  • Huskee
    replied
    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.

    Leave a comment:


  • HC in SC
    commented on 's reply
    Thanks Matt - I was surprised by the results; but at the end of the day - pleasantly surprised for a change!!

  • mtford72
    replied
    great write up - they do look superb ribs.

    Leave a comment:


  • Spinaker
    commented on 's reply
    Husk needs to start selling this stuff....he's losing $$$$ royalties everyday!!!!

  • HC in SC
    commented on 's reply
    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.

  • Psinderson
    replied
    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.

    Leave a comment:


  • HC in SC
    commented on 's reply
    Those look great Jerod! I prefer the sweetness of the HRR as well - I do add 1/4 teaspoon of chipolte powder to his recipe for a little more depth and a touch of heat.

    I just assumed the KC style sauce would cover up the HRR, but it combined with it making a very good tasting rib. 5 out of 5 that tried the nekkid vs sauced preferred the sauced.

  • Jerod Broussard
    replied
    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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    Leave a comment:


  • HC in SC
    started a topic Sauced ribs vs nekkid ribs on the PBC--

    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 19, 2014, 04:50 AM.

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