Ribs and Cinnamon - YES!

Jeepster47

Added some cinnamon to my normal pork rib rub ... Oakridge Dominator Sweet Rib Rub.  Did it like my Aunt Mary would ... no measuring, just TLAR.  Probably less than 5% by volume.

Cut off a four rib slab and used the buffed up rub on it ... straight Dominator on the rest of the ribs.


Rockwood lump, pecan smoke wood, Flameboss200 for control, 225 degrees grill temp for three hours, and 250 for the last three hours.  No glaze this time ... wanted to taste only the meat and rub.

Plated pic:


The final results are that I only ate one of the four ribs cooked with the additional cinnamon ... the missus ate the other three ... damn.  Looks like pork rib cooks will have cinnamon added from now onward. 

TexanOfTheNorth

Looks good. Never thought of trying cinnamon before.

theyolksonyou

Nice test. Gotta split out the portions before anyone's the wiser. 

stemc33

Nice  

@Jeepster47, is that a new egg and table? I wish I would of known about the cinnamon earlier today. I love cinnamon on everything, even ice cream.  

I have ribs on the egg as I tap the letters on my phone. The funny thing is I'm using the same rub and lump except I'm using applewood for smoke. Too bad I just used the last of the Oakridge Dominator sampler pack I got from @jonnymack.  

Jeepster47

@stemc33 ... ashamed to say that yes, that's the egg/table combo I bought right before our Spring trip out west.  Love the Challenger Cart storage and have been using it for storage since day one.  The stars simply didn't align correctly for a fair weather low-n-slow first cook.  Today was it.



I've gone through a almost a pound of the Dominator rub in the last four months ... good stuff ... or so the wife says!  Love to find out what you think with cinnamon added ... and what ratio you find correct.

RRP

Jeepster47 said:

Added some cinnamon to my normal pork rib rub ... Oakridge Dominator Sweet Rib Rub.  Did it like my Aunt Mary would ... no measuring, just TLAR.  Probably less than 5% by volume.

Cut off a four rib slab and used the buffed up rub on it ... straight Dominator on the rest of the ribs.


Rockwood lump, pecan smoke wood, Flameboss200 for control, 225 degrees grill temp for three hours, and 250 for the last three hours.  No glaze this time ... wanted to taste only the meat and rub.

Plated pic:


The final results are that I only ate one of the four ribs cooked with the additional cinnamon ... the missus ate the other three ... damn.  Looks like pork rib cooks will have cinnamon added from now onward. 

Looks GREAT, Tom, but I swear somebody better come over there to Washington, IL and b i t c h  slap you for keeping everything so clean!  Come on, guy...get dirty! 

WeberWho

Your title reminded me of Marv Albert saying "Yes".  Ribs look killer!  Thanks for the tip

stemc33

Jeepster47 said:

@stemc33...

I've gone through a almost a pound of the Dominator rub in the last four months ... good stuff ... or so the wife says!  Love to find out what you think with cinnamon added ... and what ratio you find correct.

I didn't use cinnamon this time around. I read your post too late. I'll keep it in mind for future cooks though. I might not be a good judge on cinnamon ratios. Most people just shake their head when they see me dust my ice cream with cinnamon. Lol

Beautiful yard and nice setup. 

DoofusOfTheDay

Looks fantastic!  Did you plan on 225 for 3 hours and then 250 for 3 hours or did it just work out that way?  

grege345

Outstanding! will be trying this soon

Jeepster47

DoofusOfTheDay said:

Looks fantastic!  Did you plan on 225 for 3 hours and then 250 for 3 hours or did it just work out that way?  

@DoofusOfTheDay ... I dial in the electronics for 225 just in case there's an overshoot in pit temp during startup ... normally aim for 250 degrees for smoking.  Threw the meat on and decided to give it an hour at 225 to help the smoke ring develop ... got distracted and forgot to bump it up until three hours had gone by.

225, 250, or 275 degrees probably doesn't change the flavor of the ribs, I just love the feeling of control.  The new egg has a thick soft gasket, so no air leakage there.  The bottom vent has been RTVed to minimize air leakage and the top vent is the new tapered slot Smokeware cap.  Here's the graphed result:


Pulled the electric starter and installed the Flameboss 200 at 11:26am.  Threw the meat on at 11:58am.  Pulled the small piece of meat from the diaphragm at 4:14pm ... always a nice snack.  Checked to see if the ribs were done at 5:40pm and pulled them five minutes later.  After some of my early disasters with the electronics, this degree of control feels fantastic.

pescadorzih

Looks good. Glad you tried the cinnamon.  It adds a subtle pleasing flavor to pork.
Try it with S&P on chops. Simple, but flavorful. 

dldawes1

Looks great !!  I have been wanting to do some cinnamon since a post a few days or so ago.

I'll have to try it today !!

Awesome looking setup you have there my friend !!!

DoofusOfTheDay

Jeepster47 said:

DoofusOfTheDay said:

Looks fantastic!  Did you plan on 225 for 3 hours and then 250 for 3 hours or did it just work out that way?  

@DoofusOfTheDay ... I dial in the electronics for 225 just in case there's an overshoot in pit temp during startup ... normally aim for 250 degrees for smoking.  Threw the meat on and decided to give it an hour at 225 to help the smoke ring develop ... got distracted and forgot to bump it up until three hours had gone by.

225, 250, or 275 degrees probably doesn't change the flavor of the ribs, I just love the feeling of control.  The new egg has a thick soft gasket, so no air leakage there.  The bottom vent has been RTVed to minimize air leakage and the top vent is the new tapered slot Smokeware cap.  Here's the graphed result:


Pulled the electric starter and installed the Flameboss 200 at 11:26am.  Threw the meat on at 11:58am.  Pulled the small piece of meat from the diaphragm at 4:14pm ... always a nice snack.  Checked to see if the ribs were done at 5:40pm and pulled them five minutes later.  After some of my early disasters with the electronics, this degree of control feels fantastic.

That's pretty cool.  And precise, yikes.  Thanks for the info!