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St. Louis ribs and my rub for today

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  • Butchman
    Club Member
    • Mar 2017
    • 510
    • Estero, FL

    St. Louis ribs and my rub for today

    Today I’m cooking 3 racks from Costco dry brined for at least 2 hours with kosher salt and a light dusting of Everglades Seasoning. Before the cook on the PBC I plan to apply a mixture of MMD combined with Bad Byron’s rub because I like the combined flavor and the added heat of the Bad Byron rub. The trick will be to not over salt since 2 of the rubs have salt included!
  • RonB
    Club Member
    • Apr 2016
    • 13329
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Lookin' forward to the results.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10889
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        Lots of Lodge Cast Iron
        Husky 6 Drawer BBQ Equipment Cabinet
        Large Vortex
        Marlin 1894 .44 Magnum
        Marquette Castings No. 13 (First Run)
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        ********************************
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        **************************

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        Cuda 7' Fillet Knife

        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #3
      Cool! Make sure you let us know how it goes. Watch out for Double-Salt-Jeopordy.

      Comment

      • Butchman
        Club Member
        • Mar 2017
        • 510
        • Estero, FL

        #4
        Click image for larger version  Name:	06B17B7D-905D-421C-B247-9D7DE44FAF16.jpeg Views:	2 Size:	1.46 MB ID:	424788
        Attached Files

        Comment


        • Butchman
          Butchman commented
          Editing a comment
          The 2 racks on top are 50/50 mmd and Bad Byron rub.
          The one on the bottom is 50/50 Everglades bbq rub and mmd
      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4471
        • Stockholm, Sweden

        #5
        Lookin’ good so far! Ribs is one of my favorite bbq foods.

        Comment

        • jgreen
          Charter Member
          • Oct 2014
          • 2738
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
            Napoleon Pro 22 kettle

            Thermometer:
            Maverick 733
            Thermapen (ok..4 thermapens)
            Thermo works DOT (or two)
            Fireboard (probably my favourite)
            Thermworks Smoke (or two)

            Accessories:
            SnS (original, plus and XL)
            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #6
          Looking good! Enjoy those.

          Comment

          • SoCalTim
            Former Member
            • May 2016
            • 255
            • Chatsworth Ca

            #7
            Chicks Dig Ribs!!!

            Comment


            • jecucolo
              jecucolo commented
              Editing a comment
              Ok that's the first time I heard that one! Too funny! I should have how to smoke meat in my 20's!
          • Butchman
            Club Member
            • Mar 2017
            • 510
            • Estero, FL

            #8
            Ribs turned out very good but a bit salty. I still ate about 8 or 9 ribs on my own. Almost perfect. Click image for larger version

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            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Ugghhhhhh Torture pics!!! Wish I could just skim the tops off both racks.

            • HandsomeDave
              HandsomeDave commented
              Editing a comment
              "Almost perfect" You sound like me. I don't think I have ever cooked anything that I didn't think it could be a little better.

            • Mudkat
              Mudkat commented
              Editing a comment
              Slurp!
          • DWCowles
            Founding Member
            • Jul 2014
            • 9702
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #9
            Just fabulous! Cheers!

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3229
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #10
              Really nice-looking!

              Comment

              • Steve B
                Club Member
                • Jun 2016
                • 3111
                • Rockland county New York
                • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                  Yoke Up custom charcoal basket and a Grill Wraps cover.

                  22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                  Napoleon gas grill (soon to go bye bye) rotting out.

                  1 maverick et-733 digital thermometer - black
                  1 maverick et-733 - gray
                  1 new standard grilling remote digital thermometer
                  1 thermoworks thermopen mk4 - red
                  1 thermoworks thermopop - red

                  Pre Miala flavor injector
                  taylor digital scale
                  TSM meat grinder
                  chefs choice food slicer
                  cuisinhart food processor
                  food saver vacuum sealer
                  TSM harvest food dehydrator

                #11
                They sure look edible to me. Nicely done 👍

                Comment

                • Psinderson
                  Charter Member
                  • Dec 2014
                  • 258
                  • Pittsburgh, PA
                  • Cookers:
                    - 2013 18.5" Weber Smokey Mountain'
                    - 2012 22" Weber One Touch Silver
                    - 2015 Weber Spirit 210 Gasser

                    Thermometers:
                    - Thermoworks Thermopop, white
                    - Thermoworks DOT, white, with meat probe and air probe

                    Accessories:
                    - Grill Grates
                    - Rotisserie attachment for Kettle
                    - Weber Rapid Fire Chimney

                    Beverages:
                    - Total beer geek
                    - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

                  #12
                  Awesome! I agree with Jerod Broussard, I want to cut off that bark! Nice going...

                  Comment

                  • PaulstheRibList
                    Founding Member
                    • Jul 2014
                    • 1585
                    • Lake Charles, LA
                    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                      1.) A pair of Weber Smokey Mountain 22.5's
                      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                      7.) 22" Weber Kettle with Slow-N-Sear
                      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                      9.) BarbecueFiretruck...under development
                      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                      I'm loving using BBQ to make friends and build connections.
                      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                    #13
                    Nice!

                    Comment

                    • Butchman
                      Club Member
                      • Mar 2017
                      • 510
                      • Estero, FL

                      #14
                      Now that the ribs are consumed I can report back that the Everglades barbecue rub was less salty and turned out better tasting than the ribs with the Bad Byron rub. I like both flavor profiles and will definitely make sure not to fall victim to the double salt Jeopardy with the Bad Byron rub again. Thanks for the kind compliments everyone.

                      Comment


                      • jfmorris
                        jfmorris commented
                        Editing a comment
                        I use Bad Byron's here on my butts and ribs, and since it is so salty already, I just use it as my dry brine/rub all in one. I coat the meat generously with my big shaker of Bad Byron's, a couple of hours before the smoke. I used it on a pork loin Monday, and am still eating leftovers. We love the spiciness of Bad Byron's.

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                    Meat-Up in Memphis 2021

                    Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
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                    See more
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