So a while back RP RibKing had a throw down with my dry rub some from Beer B Q and his own. He said however his results were less than scientific due to the blurring effect of refreshments. So I decided to redo a West Coast version. I didn't have beer B Q's rub so it is a condensed version. Here goes
Hickory lump and maple splits. Enough lump for temps and splits for TBS 4.5 hours no foil. Then foiled and chilled till football time. Reheated in foil for 1 hour at 325*. All ribs were tender and had a slight tug when pulled from the bone. May be the best I have done. No sauce was allowed during the judging. Afterwards it was enjoyed by all.
Here are the ribs with rubs on. The four on the right are mine and the two on the left are RibKings. No I didn't overwhelm the results with extra ribs, two of them were sold. It paid for the throw down. I cooked them all together Saturday evening and then we had them Sunday for the Packers game. GO PACKERS!!!
I took a picture of the action photo while in the Smoker but.....technology is what it is.
So here is the money shot. No one was around when I cut and plated then set out the scientific labeling system.
and the aftermath....
the results are as follows
6 for "A" and 1 for "B".
"A" had good flavor and smoke flavor was present. "B" had a little too much heat and seemed to overpower the smoke flavor. After judging, sauce was allowed and "B" gained in favor and seemed to blend flavors well.
The 1 that liked "B" most said it was great and heat was just right.
I did not vote.
Smokey Mo = A
RP Rib King = B
As a side note I put some of Rib Kings rub on some beef for Carne Asada and it was out of this world good. Well done Rib King!!!
Thanks for coming by. Feel free to send me your rub if you want me to enjoy it within a little competition.
Edited by Smokey Mo - 1/26/11 at 4:00pm