St. Louis ribs and my rub for today

Butchman

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#1

St. Louis ribs and my rub for today

December 17, 2017, 08:55 AM

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!
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RonB

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#2

December 17, 2017, 09:03 AM

Lookin' forward to the results.
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#3

December 17, 2017, 09:28 AM

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

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#4

December 17, 2017, 11:50 AM

Attached Files
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#4.1

Butchman commented

December 17, 2017, 11:51 AM

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

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#5

December 17, 2017, 12:57 PM

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

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#6

December 17, 2017, 04:11 PM

Looking good! Enjoy those.
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SoCalTim

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#7

December 17, 2017, 04:19 PM

Chicks Dig Ribs!!!
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#7.1

jecucolo commented

December 17, 2017, 04:28 PM

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

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#8

December 17, 2017, 08:29 PM

Ribs turned out very good but a bit salty. I still ate about 8 or 9 ribs on my own. Almost perfect.
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3 comments

#8.1

Jerod Broussard commented

December 17, 2017, 08:46 PM

Editing a comment

Ugghhhhhh Torture pics!!! Wish I could just skim the tops off both racks.

#8.2

HandsomeDave commented

December 18, 2017, 11:25 PM

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.

#8.3

Mudkat commented

December 19, 2017, 06:12 AM

Editing a comment

Slurp!
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#9

December 17, 2017, 11:33 PM

Just fabulous! Cheers!
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EdF

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#10

December 18, 2017, 02:21 PM

Really nice-looking!
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Steve B

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#11

December 18, 2017, 03:04 PM

They sure look edible to me. Nicely done 👍
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Psinderson

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#12

December 18, 2017, 09:12 PM

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

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#13

December 18, 2017, 11:05 PM

Nice!
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Butchman

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#14

December 20, 2017, 06:55 AM

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.
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#14.1

jfmorris commented

December 20, 2017, 01:55 PM

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.