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I changed too much up at once and kind of borked a rack of baby backs. Swamp Venom and The Rib Man

baychillabaychilla Posts: 305

I've had some of the "Ribmans" sauces sitting in my pantry for a while. I finally decided to give them a try. I should've tried them on their own first. They're supposed to start off Hot (Holy [email protected]) and get hotter. Christ on a Bike is the next step up followed by Holy Mother of God. On their own I think they'd be a fine hot sauce. Something to slather on ribs, maybe the Holy [email protected] - the others not so much.

I also decided to use a commercially available "hot" dry rub (One of the unfavorable reviews on Amazon claims in part "The end product was so hot as to be almost inedible to anyone but the most loyal "Heat Freak"...This rub is very one dimensional and if it has -any- subtle flavors or nuances they are masked by an overwhelming amount of heat...My mouth stayed on fire for a good 30 minutes after tasting and it really wasn't a pleasant heat, rather a kind of astringent bitterness to go along with a lot of burn. Don't get me wrong, I -like- spicy and I like hot but this stuff is simply -way- over the top. Not recommended."). The product? Dizzy Pig Swamp Venom.

I combined the Swamp Venom and on the tail end cut the Christ on a bike. That was hot. Maybe fine as a split appetizer where you're not eating too many.

The combination of Venom and Holy of Mother of God was hotter and seemed to have less flavor (or masked any flavor provided by the rub and the ribs).

Near San Francisco in California


  • lkapigianlkapigian Posts: 3,008
    Ribs look great...I like HOT, but it has its place...on food I'm eating and serving to others, it takes a seat in the background , you know it's there bit its in the back row

    Nailed the cook!
    Visalia, Ca
  • WeberWhoWeberWho Posts: 6,345
    You have my mouth watering talking about all that heat. Sounds and looks great!
  • lousubcaplousubcap Posts: 16,779
    No question that heat and hot for hot's sake can over-power the goodness of a well finished cook.  Not sure your final objective as I may have missed it in the original description.  Regardless-if it worked and/or you learned from it then score a success.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • baychillabaychilla Posts: 305
    I was hoping for a heat that had its own flavor and played well with the other flavors.  However in the end all I tasted was the sauce and maybe a bit of the rub.  Not a bit of the pork or smoke.
    Near San Francisco in California
  • pgprescottpgprescott Posts: 10,539
    I generally add a hot rub such as Swamp Venom lightly over the base rub. That way it adds background heat to an established flavor profile. I usually pair with a sweeter sauce or vinegar mop. I leave my hot on top of hot for my wings, sometimes. 

    Ribs look nice 
  • gdenbygdenby Posts: 5,945
    If hot had a scale from 1 - 10, w. 10 being nuclear inferno, I'd put Swamp Venom at maybe 5.5. Clearly hot, but nothing that will cause any sweat. Seems like the sauce maker was aiming mostly for the heat effect. Lots of great tasting food, Jamaican, Szechuan, etc can be stunningly hot, but the flavor keeps one coming back.
  • SmokeyPittSmokeyPitt Posts: 9,862
    They look great, but definitely sound hot. 

    I was curious about Rib Man. It looks like his specialty is pulled rib meat rolls. There is a ton of meat and the sauce is poured on top. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • thetrimthetrim Posts: 5,705
    Looks like they were cooked really well!
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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