05-28-2019, 05:54 PM
So I did a little rib test this weekend. Did two different rubs. One was the meathead Memphis dust and one was a random one that I then tweaked to what I thought would work better.
Two racks we're sous vide for like 28 to 30 hours at 150 degrees and then smoked for probably what turned out to be 45 minutes. One rack of each rub
3 racks (1.5 of each rub) we're smoked using the 3-2-1 (3 hours at 180, 2 hours foil wrapped at 225, and 1 hour at 225 unwrapped) method but then I read something right after I put them on that baby back only require a 2-2-1 and 3-2-1 is for St Louis spare ribs. So I kind of tried to fudge it a little bit by leaving them off a little while when wrapping them in foil. I used some hard cider for my liquid in the foil because why not.
Hands down the winner was the smoked ribs. People said the sous vide were still good but the smoked weren't really more difficult and much better to me at least. And people seemed to like my spice rub better. In part, I think because I had a little more spice in mine.
I did two thin coats of a mix of Stubb's and sticky finger sauce BBQ sauce in the last 20 minutes. My go to is normally sweet baby Ray's but went to but it the other day and realized it's first ingredient is high fructose corn syrup. I mean I'm fine with the first ingredient being sugar or something for the carmalizing effect but seems like a waste for it to be the corn syrup. So I looked through everything at Walmart and the two that seemed like the best options was sticky fingers and Stubb's. After taste testing them, I decided to mix cause they were both good but added different things. Sticky fingers was sweeter and stubbs spicier.
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Two racks we're sous vide for like 28 to 30 hours at 150 degrees and then smoked for probably what turned out to be 45 minutes. One rack of each rub
3 racks (1.5 of each rub) we're smoked using the 3-2-1 (3 hours at 180, 2 hours foil wrapped at 225, and 1 hour at 225 unwrapped) method but then I read something right after I put them on that baby back only require a 2-2-1 and 3-2-1 is for St Louis spare ribs. So I kind of tried to fudge it a little bit by leaving them off a little while when wrapping them in foil. I used some hard cider for my liquid in the foil because why not.
Hands down the winner was the smoked ribs. People said the sous vide were still good but the smoked weren't really more difficult and much better to me at least. And people seemed to like my spice rub better. In part, I think because I had a little more spice in mine.
I did two thin coats of a mix of Stubb's and sticky finger sauce BBQ sauce in the last 20 minutes. My go to is normally sweet baby Ray's but went to but it the other day and realized it's first ingredient is high fructose corn syrup. I mean I'm fine with the first ingredient being sugar or something for the carmalizing effect but seems like a waste for it to be the corn syrup. So I looked through everything at Walmart and the two that seemed like the best options was sticky fingers and Stubb's. After taste testing them, I decided to mix cause they were both good but added different things. Sticky fingers was sweeter and stubbs spicier.
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2004 Honda S2000
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)