Ribs made with my homemade rub post oak and pecan wood on my WSM.
by PitSpecialist
Ribs made with my homemade rub post oak and pecan wood on my WSM.
by PitSpecialist
10 Comments
This was a whole Prairie Fresh spare rib cooked hot and fast on my WSM with the water pan removed. Most of the cook was 350°F+.
I started with post oak and finished with pecan. I also used a mop sauce made with apple cider vinegar, apple juice, mustard, a little barbecue sauce, Worcestershire, salt, pepper, and lard.
The biggest thing I learned is that I either don’t like brown sugar on ribs, used too much of it, or the temperature was simply too high for the rub I was using. The ribs got darker than I wanted before they reached the doneness I was looking for, so I wrapped earlier than planned.
One interesting thing was that the vinegar-based mop seemed to brighten the bark a little and helped keep it from looking quite as dark as it otherwise would have.
The ribs tasted fine, but the appearance wasn’t up to my usual standard. If I use this rub again, I’ll probably either swap the brown sugar for turbinado sugar or drop back down into my normal 275°F range and see how the color develops there.
Tree-fiddy ribs!?!?! You sir, are a mad man!
I want barbecue SO BAD NOW.
Damn! This is a good way to start the morning.
Brother,
I watched and started to get that drooling feeling deep down inside, and my taste buds went into overdrive.
I immediately started hunting for any Ribfests going on in Minnesota today, found a good sounding event with a dozen Pit Masters competing and I am heading out at Noon!
Another awesome post (as usual), and I should be up 2 lbs by nightfall😋
Thank you again!
PS I am going to need to lose the 20 lbs I’ve gained watching your posts – can you enlist in your 70’s?
that hot and fast approach looks solid even if the color didn’t land where you wanted it. the bark still came out thick which is the hard part. swapping brown sugar for turbinado makes sense since it’ll caramelize different at those temps. your mop technique with the vinegar is smart too, keeps things from going too dark while still building flavor.
My brain cannot accept “hot and fast.” I somehow know it’s possible given the video evidence, but I accept that I will never try it myself. The salvation of my soul is at risk. In my world of progressive open mindedness, I now go a crazed 250 vs just 225.
Amazing
I know when I’m scrolling reddit and see your face, I’m about to see some delicious food.
From Canada, thank you!!
This man squatting over his meat needs to be the r/bbq icon