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When you get the color just right
In Smoking

When you get the color just right


Was recipe testing a simplified rub proportion and used my bbq sauce i use on my food truck.

I may end up offering these as an option as a very much so TX type St. Louis (or full spare) rib, and keep my current rib type (same sauce to rest in, huge garlic jalapeno rub i make) which has also gotten excellent feedback.

How do you prefer your ribs rub-wise?

Nice little salt/pepper for victory or perhaps a lovely off the shelf offering such as Blues Hog, Heath Riles or perhaps Meat Church?

by xandrellas

47 Comments

  2. CommonManX

    Damn!! I am a dry rub man myself. I don’t like sauces.

  3. wheels_of_time_lux2

    Looks great! I prefer my ribs with just a dry rub normally.

  8. Useful-Material4368

    Perfect
    That is a rack worthy of a BBQ competition

    They say bones falling out in competition is a fail, overcooked

    Yours are outstanding

  10. GloriaToo

    I make all my own rubs and bring brown sugar to the party on most things pork. I think the only thing I sauce is bird and burnt pork belly cubes. I’m probably forgetting something though.

  13. mtinmd

    If my phone had a clit, it would have just orgasmed.

  15. Tesnevo

    Wow, that like a cover of a cooking magazine! Superbly done to a point I would never achieve, or try to now…

  17. SlackerDS5

    Umm, you should put the nsfw tag on those ribs.

  20. Ddavis1919

    Damn good job! The color is perfect, but it also looks like the perfect sprinkle of Black pepper.

  21. bigrichoX

    Best ribs I’ve seen on the sub. Did ya thin out the sauce and mop it on towards the end?

  24. TinCanSon

    I usually make my own and let the Spirit guide me. One of my favorite ingredients comes from the bulk section of a local high end grocery store: ground sundried tomato.

  25. Melodic-Address-5388

    Damn I hate this place sometimes… I want it all! Haha looks awesome!

  28. gunjacked

    Those look absolutely perfect. I usually keep to 16 mesh black pepper/salt rub if I’m not doing Meat Church Honey Hog

  31. Routine_Astronomer_2

    My man!!! I don’t know how to put a gif of Denzel saying this so you’ll just have to imagine!!

  33. its_the_new_style

    Salt + pepper. Then like you, sauce, wrap, hold. Started doing this a while back after some of the Bar A videos and love the results.

  34. Simms623

    Those look amazing!

    Rub wise I prefer homemade, usually I make Memphis Dust. I tried Meat Church The Gospel a couple of times on ribs and for me they were too salty. The second time I tried it I went lighter with the rub and still a bit too salty. I tried Texas Sugar once and I think I didn’t put enough on but it was ok. I do really like The Gospel on pork butt though.

  35. Commercial_Dust2208

    Those look amazing, I need a step by step process 🤤

  37. Intrepid_Attitude912

    Dry rubs are always superior in my opinion. For memorial day me and the old man smoked a few racks with simple SPG and it was still amazing!

  38. RynoJammin

    You got that rib-filter on IG set just right! 🤣 Great job!

  40. discop0tato

    ![gif](giphy|QUFWYUEsrB2hM5P4zI)

    I need all the info you can share about how you did this.

  44. xandrellas

    Heya folks!

    Here’s how I did it:

    Cooker: gravity fed (southern q limo jr) smoker, post oak wood chunks (about 5 or 6 over the entire cook).

    Ribs: Duroc St. Louis cut

    Rub (proportions):

    1tbsp – 16 mesh black pepper (I used costco)

    1tbsp – Morton’s kosher salt

    1tsp – reduced sodium Lawry’s (I often find Lawry’s to be way too damned salty)

    Seasoned the ribs on both sides, did not remove membrane.

    250f until I loved the color. The rub itself mixed w/post oak chunks will foster one heck of a pretty rib, as simple as it is being classic TX bbq (no silver bullet on rub being the ONLY way, of course).

    Once I liked the color, I started bend testing. Took about 4-4.5 hours until I liked the bend-n-snap, Elle.

    Pulled them off the cooker, splattered some of my preferred sauce onto some foil, meat side down onto the saucy bits, splattered some onto the back side as well. Wrapped it up and let it sit ambient.

    You may have seen Bar-A-BBQ use this exact approach, albeit with a differing sauce and rub.

    The approach most def works on my 250/500 gallon offsets, a gravity fed cooker as well so far. I’ve not tried it on a drum (mostly because drums like 275-300f compared to the 250f I went w/here to keep it as variable-delta-minimal as possible), I don’t have a pellet cooker and I’m not bothered to whip out a WSM or a BGE to cook these.

    So there you go!

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