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

post #1 of 6
Thread Starter 

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.

 

 

post #2 of 6

Looking good - I will be watching

 

A full smoker is a happy smoker

 

DS

post #3 of 6
Thread Starter 

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.

post #4 of 6
Thread Starter 

Well, they finished.  The darker ribs are with the rub

 

post #5 of 6
Thread Starter 

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.

post #6 of 6

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" ?  :biggrin:

 

Good luck and good smoking.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Battle of the Pork (extra meaty) Ribs sauce vs. rub, round 1 with Pictures.