Ribs Four Ways

RhumAndJerk

On Sunday I had the family over for my son’s birthday, I decided to cook some ribs. Since I had not made ribs in a while and (gasp) I had not unpacked my large BGE since returning from Eggtoberfest, I purchased two racks of ribs. I was undecided on what rub to use, so I cut each rack in half and prepared each a different way. On Saturday, the first half got a liberal coating of Eaton’s Jerk Marinade and half got mustard and JJ’s Rub. On Sunday, the last rack got half Dizzy Pig and the other was naked with just Salt, Pepper and Garlic Powder.[p]I smoked the ribs direct over Red Oak and Apple for the five hours. Each one had their own unique flavor, especially the naked ribs. Give them a try.[p]RhumAndJerk[p]

Unknown

RhumAndJerk,[p]Okay, so each one had a distinct flavor... Which one was the best tasting?[p]Brews
Matt.

MickeyT

RhumAndJerk,[p]As much as I like the rubs I have, ribs with salt, pepper and garlic salt always go to rave reviews. That's the way I do them now.[p]Mick

RhumAndJerk

South O,
Best is not really part of the equation as each flavor had its own characteristic.
The Jerk Ribs were mouth burners and to me a classic flavor.
The Mustard/ JJ’s Rub combination is more sweet and savory.
The Naked Ribs were done in the Brazillian Churrasco style with the salt and garlic powder.
Finally, Dizzy Pig is Dizzy Pig and still one of the most balanced rubs that I have found that compliments the flavor of the pork and overpowers it.[p]Asking which flavor was best is like asking which beer I like best.
The answer is easy … the last one I had followed by the next one I will have.[p]Hope this helps,
RhumAndJerk