This is a continuation of this post the other day. http://smokingmeatforums.com/forums/...ad.php?t=20516 I did a full slab with one half dry cured with Mortons Tender Quick and the other side regular rub. Last night I put in oven at 200' foiled with some apple juice for 1/2 hour and then made a sauce with 1/2 Lone Steer and 1/2 KC Masterpiece along with some brown sugar and a few dashes of Tabasco. I pre heated the Weber Gas grill to about 450'. I basted the ribs and threw it on and turned twice and basted again both sides. The left side was just rubbed and the right dry cured. There are about four bones missing because I just couldn't resist the night of the smoke. Here they are cut up. The ones on the left were dry cured, ones on right were just rubbed, you can see a difference in color. Wife ate half, and I the other half, we split some of each side for comparison. Her vote was very close favoring the rubbed. My vote was close also, but favored the dry cured ones, I think the dry cured were a little moister and had a little twang. So, it was a tie. I think the only way to do a test like this is in a blindfold test, but who wants to eat in the dark. This is the left overs. Look at the juice. In all the years doing ribs in the restaurant I have to say these were the best. If I was smoking back then I wouldn't have had ANY competition for many, many, miles. As always, thanks for watching the QVIEW.