Bmudd sent me a generous size sample of his rub for me to try out so I pulled out a couple racks of spare ribs and trimmed them down St Louis style. laid on the MuddRubb (my name for it, not Brian’s)
smoked them the usual 321 method and they came out great. Brian’s rub is very good and I need to try it on some other things real soon. Thanks again Brian.
After trimming the ribs I deboned the left over meat and ground it for sausage and decided for a spice mix I'd go with Brian’s rub. I added it at 1.5% of the meat weight alone with the proper amount of cure #1
Second grind with 1/8" plate, by the color I'd say I got enough fat in it.
All was going well till I over worked the casing trying to remove a couple air pockets and it split. the worst part about it is since I only had 3 pounds of meat I thought instead of dirtying up the stuffer I'd do by hand........what a pain that is.
At this point with no more large casings in the house and 3 pounds of meat on the counter I went for a loaf pan, packed the meat in tight and let it rest while I warmed up the oven.
heated the oven to 250 and placed a large pan of water in it, then placed the loaf pans in the water to slow cook... sort of a Bain-Marie style. After about an hour I inserted a thermo probe and waited till it hit 158° and this is what I ended up with.
With the smaller one I coated the dish with fresh ground pepper then filled it with the meat.
Over all I'm real happy with the results, the rub gave it a great flavor but it could be a little more pronounced, so next time I go maybe 2-3 percent.
definitely worth trying it again. Sure makes a great sammie!!
Thanks for looking,