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Ribs and Cinnamon - YES!

Jeepster47
Jeepster47 Posts: 3,827
edited July 2015 in Pork
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. 

Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks good. Never thought of trying cinnamon before.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nice test. Gotta split out the portions before anyone's the wiser. 
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  • stemc33
    stemc33 Posts: 3,567
    Nice :plus_one: 

    @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.  
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @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.


    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • RRP
    RRP Posts: 26,451
    edited July 2015
    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! 
    Re-gasketing the USA one yard at a time 
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  • WeberWho
    WeberWho Posts: 11,521

    Your title reminded me of Marv Albert saying "Yes".  Ribs look killer!  Thanks for the tip
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • stemc33
    stemc33 Posts: 3,567
    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. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    Looks fantastic!  Did you plan on 225 for 3 hours and then 250 for 3 hours or did it just work out that way?  
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • grege345
    grege345 Posts: 3,515
    Outstanding! will be trying this soon
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jeepster47
    Jeepster47 Posts: 3,827
    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.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • pescadorzih
    pescadorzih Posts: 926
    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. 
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • dldawes1
    dldawes1 Posts: 2,208
    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 !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    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!
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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