Finally, the weather has cleared and I'll get the chance to use the PBC tomorrow. I'm excited to get the chance to try making ribs again, this time using St. Louis instead of baby backs. I'm getting the opportunity, however, under one condition. The misses insists I have to use the sauce pictured below to finish the ribs. I've tried it, and it's quite good, but I'm not sure about the best rub to use. I want something that will work with the sauce, but won't outshine it. I like Memphis Dust, but wonder if it might be too much. I also wonder if salt and pepper is too simple. Any ideas?
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Are you doing 1 rack only? If no, do a coupl different- one MMD one S&P. If yes, do half & half. If that doesn't interest you, I'm thinking the sauce will outshine the rub, so my gut says go S&P.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Shoot, I ain't never tried that sauce, to give ya a good recommend...sorry, amigo
Pork Rib Rubs I use regularly, with continued satisfation, besides MMD, and Huskee 's, would be Three Little Pigs KC All Purpose, Blues Hog, an Arthur Bryant's, in that order of frequence...
Here's the finished rack. Tender and juicy, but not fall off the bone. Good smoke ring too. And the sauce caramelized nicely, great spicy garlic flavor.
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