Battle of the Pork (extra meaty) Ribs sauce vs. rub, round 1 with Pictures.

Discussion in 'Pork' started by addertooth, Jul 27, 2014.

  1. The meat: Saint Louis style pork ribs, cut extra meaty (thick on top)

    The challenge: My wife likes them with BBQ Sauce, I like them with Rub (and maybe some finishing sauce)

    The setup: One rack marinated overnight in "Rib Tickler" sauce, with sweet baby rays sauce put on after marinate.

                      Second rack with home-made classic rub.

    Both racks marinated overnight in the fridge while vacuum packed in foodsaver bags.

    Both will be cooked in a Masterbuilt Electric Smoker (MES) 40 inch 4 rack windowless model.

    Smoke will be Hickory, courtesy of an A-Maze-N Pellet (AMNP) tray.

    The method, classic 3-2-1, due to the thickness of the cut.



     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good - I will be watching

    A full smoker is a happy smoker

    DS
     
  3. Well, after 3 lightings the pellet tray went out again during the 3 hour foil-off window.  Now, while I am in the two hour foil wrap period, I went out an got all the parts to build the mail box mod and put it together.  Hopefully they will stay lit for the final hour.
     
    Last edited: Jul 27, 2014
  4. Well, they finished.  The darker ribs are with the rub


     
  5. Everyone at the table agreed, the RUB ribs were better.  Next time I cook the thick, extra meat cut of these ribs, the foil step will need to be increased in length, a 3-3-1.
     
  6. venture

    venture Smoking Guru OTBS Member

    This one will never be settled?

    Even in my house.  I like mine dry.  She likes hers soaked in what people thought was BBQ back in the  '50's.

    I just split the rack and hold my tongue.

    An old husband-survival skill tip for the young'uns" ?  [​IMG]

    Good luck and good smoking.
     
    Last edited: Jul 27, 2014

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