PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
After getting my first batch of Oakridge BBQ rubs, I did Ribeyes on Saturday and loved the results. I followed up on Sunday doing 6 racks of St. Louis ribs on the Assassin. I decided to do 3 racks dry and 3 racks sauced. I used Dominator Sweet Rib Rub, Competition Beef & Pork Rub and my own rub on the ribs, doing 2 racks with each, one sauced and one dry.
For the cook I used Cowboy Briquettes with a Cherry and Hickory split in the ash pan. Smoked for 2.5 hours at 240 - 250, then foiled with a little butter for 1 - 1.5 hours and finished unwrapped until done.
Once again the Oakridge BBQ rubs did not disappoint. I'll admit they were better/more flavorful than my own. Of the two, I really liked the Dominator Sweet Rib Rub. The cinnamon added a very nice touch that I haven't tasted before. I went for three dry bones from the more fatty portion of the rib. All three ate well and there was no need for sauce. I had a few of the sauced ribs as well, and you could definitely taste the rubs through the sauce. They too were very good.
Still have Black Ops to try on brisket and Habanero Death Dust to try on wings, and I'm looking forward to both.
Here's a few pics of the cook...
Here's the size splits I used in the Assassin. When using only 1 wood, I'll use splits that are a little thicker as well. Usually don't add any additional wood throughout the cook.
Here's how the splits burnt down after 2.5 hours...
Ribs ready to be wrapped...
Ribs are ready...
Little Slaw...
Plate: 3 dry ribs with some cheddar & smoked gouda mac n cheese & slaw...
Didn't get a bite shot, but I promise it was clean... :thumb:
Thanks for looking!!!
For the cook I used Cowboy Briquettes with a Cherry and Hickory split in the ash pan. Smoked for 2.5 hours at 240 - 250, then foiled with a little butter for 1 - 1.5 hours and finished unwrapped until done.
Once again the Oakridge BBQ rubs did not disappoint. I'll admit they were better/more flavorful than my own. Of the two, I really liked the Dominator Sweet Rib Rub. The cinnamon added a very nice touch that I haven't tasted before. I went for three dry bones from the more fatty portion of the rib. All three ate well and there was no need for sauce. I had a few of the sauced ribs as well, and you could definitely taste the rubs through the sauce. They too were very good.
Still have Black Ops to try on brisket and Habanero Death Dust to try on wings, and I'm looking forward to both.
Here's a few pics of the cook...
Here's the size splits I used in the Assassin. When using only 1 wood, I'll use splits that are a little thicker as well. Usually don't add any additional wood throughout the cook.
Here's how the splits burnt down after 2.5 hours...
Ribs ready to be wrapped...
Ribs are ready...
Little Slaw...
Plate: 3 dry ribs with some cheddar & smoked gouda mac n cheese & slaw...
Didn't get a bite shot, but I promise it was clean... :thumb:
Thanks for looking!!!
