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Tried Smokin Todd's "ribs de sazon" on a low n slow

BrettBrett Posts: 56
edited 4:05PM in EggHead Forum
I tried the ribs de sazon rub that Smokin Todd made and brought to the Eggfest last month. The rub was excellent on the 3-hour ribs that he did up for the fest (time pressures at the fest limit possibilities for the long cook), but was even better on the 6 1/2 hour slow cook.[p]Smokin Todd, Mad Max and I both feasted on them, and we think you should use some version of the rub if you ever enter a bbq contest. It is just different enough to catch the judges eyes (taste buds?)[p]Brett


  • Brett,
    smokin todd, i second that commotion!!!. . .bretts ribs had wonderful flavor and color.. .really unique. 13 year old eggsisstant also liked them and she typically isn't into too much hear. .. [p]these were a real winner. .. :-)[p]btw. ..brett and i met in the middle of the street last night. . .he with his ribs, me with my apples done the brett brown method. . .they were excellent as well.. ..

  • Smokin' ToddSmokin' Todd Posts: 1,104
    Glad you enjoyed it!
    I also usually do ribs for a longer time..much better thast way.
    I am also going to play around with the rub using other sugars so by Eggtoberfest hopefully it can be refined.
    Cornfed and I are talking about competeing in the future, but we still have a lot of odds and ends to do before we attempt something like that.
  • Smokin' ToddSmokin' Todd Posts: 1,104
    mad max beyond eggdome,
    I love the color the sazon brings to meats. Definatley something out of the norm. Definatley adds to the flavor, being that I am one who "eats with eyes".
    Glad you enjoyed it!
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