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

[addertooth]

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.

Marinate.JPG

• addertooth
• Jul 27, 2014

out of wrapper.JPG

• addertooth
• Jul 27, 2014

Pellet tray.JPG

• addertooth
• Jul 27, 2014

 

[driedstick]

Looking good - I will be watching

A full smoker is a happy smoker

DS

 

[addertooth]

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.

 

[addertooth]

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

xall.JPG

• addertooth
• Jul 27, 2014

xpullaway.JPG

• addertooth
• Jul 27, 2014

 

[addertooth]

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.

 

[venture]

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" ? 

Good luck and good smoking.