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No-foil Loin Back Ribs, Mystery Rub, and some no-smoked LBR's for the Mrs: mucho Q-view

post #1 of 9
Thread Starter 

I smoked this up on Sunday (08-01-10). One of my sisters sent me a package in the mail which contains spices from her husband's competition pork rib rub. A hand-written label on the bag stated it had no salt or MSGs, and instructed me to mix with 1 bag (1lb) of brown sugar, rub, wrap and rest overnight before smoking with hickory.

 

I weighed out the spice bag @ 3 oz with my 16oz scale, and mixed 1/2 oz spice with 3 oz brown sugar to approximate the ratio (I knew I wouldn't use the whole batch right away, and sugars tend to clump with seasonings). I also was supposed to leave the ribs rubbed and wrapped, resting in the fridge overnight...I wasn't able to do that, as this was a spur of the moment smoke...I was supposed to be working, and someone screwed up and took my slot for the day, so I came home and scrambled to quick-thaw 3 slabs of -20* ribs in a water bath just so I could do this smoke. Afetr all, I've been staring at this bag of spices on my desk for several days, smelling it and taking pinch tastes to try and figure out what's in it of course...and this was my chance to smoke it up!!!

 

I also did some no-smoke ribs for my wife, as she has gut trouble with smoke lately. These went on the top grate about 2 hours after I started the smoked ribs and were steamed in foil pouches, then firmed up a bit on open smoker grates for the last 25 minutes.

 

I was in the middle of posting the first segment of this thread on Sunday when my HP crashed (again...non-virus realted), and I lost the uploading of pics and text...otherwise, all went well.

 

LBR's, cut down to size to fit on my rib racks in the Brinkmann Gourmet charcoal, along with a couple smaller portions for my wife's no-smoked ribs:

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Rubbed, racked-up, and waiting for me to drag 'em out to the thin blue smoke:

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Closer look at the "mystery" rub...I'm pretty sure that I've identified approx. 8 of possibly 15-18 spices, but can't say what they are...wouldn't be right, as it's not my recipe to be sharing:

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Loaded into the brinky's drum with a full water pan, waiting to be placed over a hot coal grate:

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Come on Kingsford, we're waiting.....3/4 of one charcoal chimney heating up my coal grate mod...not very pretty, but it is functional:

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About 5 hours in @ 210-220* with hickory...I rotated the top grate to bottom after 3.5 hours...really nice color to that carmelized brown sugar:

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The no-smoke steamed mystery rub:

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The no-smoke steamed red bell pepper rub:

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7 hours after putting the drum over the fire and the yield was...well, some fine lookin' smoked ribs...all these are with the mystery rub:

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And, the smaller steamed portions of no-smoke for wifey after some firming up on the grate to finish...red bell pepper on the the left:

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The no-smoke ribs, as evidenced by the grey coloring throughout the meat...mystery rub on the left, RBP on the right:

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The small ends of the loin back ribs...they look like chops after the shrinkage from cooking, and they are great eating, too...well, really, what part of a rib slab isn't good eating?!?!?...LOL!!!:

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Not quite as prominent of a smoke ring as I'm accustomed to seeing with my pork ribs, but nice for sure...hmm...seems like when I was using some sugar in my own rubs awhile back that my smoke ring was a bit shallower then, too...I'm guessing the sugar could reduce the penetration and reaction:

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The mystery rub has a very interesting and distinct flavor, though I used it pretty sparingly so I can get a few more smokes out of it. With a moderate coating on just one side, the full batch should do approx. 30 lbs, near as I can tell, though I may do the next batch with a heavy dose and wrap/rest as instructed. It seemed to add a very mild and slow heat, and a nice sweet addition to the loin backs. The hickory added a snappy bite to the mellow flavors of the rub...a really nice contrast in the flavor profile...definitely something you could grow to love. I'm glad I still some of the spice blend left! Ha-ha!!!!!

 

We seem to be spoiled with the various flavors of rub recipes I've developed over the last year or so, as I wanted to go the no-sugar route due to having a diabetic in the family. Anyway, this was certainly a worthwhile experience to have a shot at smoking it up with a comp rub...lots of trial and error went into this at some point in time...it really makes you appreciate it that much more, knowing a little of what it takes to bring the flavors all together in a great balance.

 

A big thanks go out to my Sis & her Hubby!

 

Great smokes to everyone!

 

Thanks all!

 

Eric

post #2 of 9

Man those look pretty tasty, and I think I will try the foil wrap no smoke ribs as I know a couple people that dont like smoked food at all but I bet they would like the tender they would get this way along with the rub.

 

Awesome pics, thanks for sharing.

post #3 of 9

Good looking ribs!  My wife also has a problem with some smoked food.  I still manage to use up everything I smoke.

post #4 of 9

Yes those are some fine looking ribs there Eric. Now are you gonna get the recipe for the rub???? I hope so if not for us but so youu can have it.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Tom37 View Post

Man those look pretty tasty, and I think I will try the foil wrap no smoke ribs as I know a couple people that dont like smoked food at all but I bet they would like the tender they would get this way along with the rub.

 

Awesome pics, thanks for sharing.


Oh, yea, if you have anyone who doesn't get along with smoke that you'll be cooking for, this'll do just fine...toss 'em on an open grate just like the finish for a 3-2-1 slab of ribs, and you're there.

 

Enjoy!


 

Quote:
Originally Posted by Bassman View Post

Good looking ribs!  My wife also has a problem with some smoked food.  I still manage to use up everything I smoke.



Thanks, yea, I never have much trouble around here with smoked or grilled meats disappearing...5 kids, and three are boys with hefty appetites.

 

Quote:
Originally Posted by mballi3011 View Post

Yes those are some fine looking ribs there Eric. Now are you gonna get the recipe for the rub???? I hope so if not for us but so youu can have it.


I'm not sure if the recipe is available for disclosure or not...I don't think he does comps anymore, and it doesn't sound like he's been doing charity events lately, either. I won't pry on the subject, as I know it would be something to take a great deal of pride in having the talent to put together a comp winner such as this rub. Just for my in-home smoking and taste-testing, it sure is a nice experience. It gives me a bit more insight to what the different regional Bbqs can bring to the table, as well. This smoke was like being able to take a small peek into a large window of a Bbq enthusiast's candy store...and what what a great look it gave back!

 

Eric

post #6 of 9

Well how about that red bell pepper rub? That sounds awesome & I must try it stat!

post #7 of 9

Eric,

All looks Great as usual!

 

 

Bear

post #8 of 9


Yes, the RBP rub has a very nice color!  Definetly could use that recipe...
 

Quote:
Originally Posted by realtorterry View Post

Well how about that red bell pepper rub? That sounds awesome & I must try it stat!

post #9 of 9
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

Well how about that red bell pepper rub? That sounds awesome & I must try it stat!



The RBP is a simple 5 ingredient blend, but you may need to order the dried chopped red bell pepper...can't find it anywhere in stores around here...we get it through a local Alison's Pantry Rep, but you can order it online as well.
 

Quote:
Originally Posted by Bearcarver View Post

Eric,

All looks Great as usual!

 

 

Bear


Thanks Bear, I just had to try another way for no-smoke for the wife while I gave my sister & brother-in-law's mystery rub a try...I still have my sights fixed on some more pork ribs to hit with that stuff.


 

Quote:
Originally Posted by raptor700 View Post


Yes, the RBP rub has a very nice color!  Definetly could use that recipe...
 


 



Oh, the RBP is in the Wiki list...I had a request to do that awhile back...just click on the "R" and you'll be there.

 

Enjoy!

 

 

Sorry it took me so long to get back on. I forgot to check in last night after work...I had the weber kettle crankin' out some T-bones for dinner and then, went straight to checking into some on-line shopping for a few additions to my outdoor kitchen...the rest is history.

 

I know, I know...excuses, excuses...LOL!!!

 

Great smokes, everyone!!!

 

Eric

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