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Hard Core Red, got a little rack of ribs going

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum
Real small rack of ribs cooking. Cut in half and cooking raised direct. Have 2 pork tenderloins going on next. Tried the Hard Core Black and I'm still up in the air on it. Want to try it again. But really wanted to try this Red and found a bottle last week.

Thank you,
Darian

Galveston Texas
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Comments

  • lousubcap
    lousubcap Posts: 36,789
    And here I thought a new found wine ;)  Enjoy the various cooks and eats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Carolina Q
    Carolina Q Posts: 14,831
    Be interesting to see if her Hardcore Red is the same as her pork rub recipe.

    http://jesspryles.com/pork-rub-recipe/

    Darian, you know you have to mix some up and do a side by side, right? =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Photo Egg
    Photo Egg Posts: 12,137
    Carolina Q said:
    Be interesting to see if her Hardcore Red is the same as her pork rub recipe.

    http://jesspryles.com/pork-rub-recipe/

    Darian, you know you have to mix some up and do a side by side, right? =)
    Sad to say I'm one of the lazy spice people. I don't have many raw spices in the house. A few good salts, pepper and paprika. Someone else will have to do the test. But I'm happy to send you a bottle.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    Almost done. They smell fantastic
    Thank you,
    Darian

    Galveston Texas
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  • Carolina Q
    Carolina Q Posts: 14,831
    Photo Egg said:
    Carolina Q said:
    Be interesting to see if her Hardcore Red is the same as her pork rub recipe.

    http://jesspryles.com/pork-rub-recipe/

    Darian, you know you have to mix some up and do a side by side, right? =)
    Sad to say I'm one of the lazy spice people. I don't have many raw spices in the house. A few good salts, pepper and paprika. Someone else will have to do the test. But I'm happy to send you a bottle.
    I appreciate the offer, but I wouldn't ask you to go to the trouble. Anyway, it's available on her site. Interesting color on those ribs... more red than any pork rub I've seen.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Photo Egg
    Photo Egg Posts: 12,137
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    Carolina Q said:
    Photo Egg said:
    Carolina Q said:
    Be interesting to see if her Hardcore Red is the same as her pork rub recipe.

    http://jesspryles.com/pork-rub-recipe/

    Darian, you know you have to mix some up and do a side by side, right? =)
    Sad to say I'm one of the lazy spice people. I don't have many raw spices in the house. A few good salts, pepper and paprika. Someone else will have to do the test. But I'm happy to send you a bottle.
    I appreciate the offer, but I wouldn't ask you to go to the trouble. Anyway, it's available on her site. Interesting color on those ribs... more red than any pork rub I've seen.
    I rubbed them last night and tossed back in fridge. The rub is very red. Just like the black is very black. Really smells great when cooking.
    Pork tenderloins looks very red as well.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137

    I really like this Red rub. Ribs came out perfect, tender, bite off the bone. Wrapped in foil for a little rest, but raised, direct I liked. Takes a little more attention and flipping but worth it.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    And the wife wanted some bland chicken to put on salads for lunch next week. I'm done.

    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 26,455
    Photo Egg said:

    I appreciate the offer, but I wouldn't ask you to go to the trouble. Anyway, it's available on her site. Interesting color on those ribs... more red than any pork rub I've seen.
    I rubbed them last night and tossed back in fridge. The rub is very red. Just like the black is very black. Really smells great when cooking.
    Pork tenderloins looks very red as well.
    I'd almost bet there was dry beet powder in that rub formulation. At least when I made Ken Stone's Witchy Red the small amount of beet powder would turn the meat a beautiful solid red.
    Re-gasketing the USA one yard at a time 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    Grub looks good from here.

    What do you think about the Red in terms of saltiness, sweetness, flavors of other spices? Can you compare to any DP rubs for reference? Did it stain your fingers when you ate the ribs?



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • FATC1TY
    FATC1TY Posts: 888
    I used some on some chicken one night to see how it tasted. 

    Its not overly salty. I felt it was almost too heavily spicy hot for what I'd normally use on a pork shoulder. Has some solid pepper notes but had something extra. 

    However I did use a lot. And it was a direct grilled breast. Gonna use some on a butt tonight as it was intended. 

    Didnt stain my fingers or anything when eaten. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Photo Egg
    Photo Egg Posts: 12,137
    caliking said:
    Grub looks good from here.

    What do you think about the Red in terms of saltiness, sweetness, flavors of other spices? Can you compare to any DP rubs for reference? Did it stain your fingers when you ate the ribs?


    @FATC1TY gave a great review. It does have a nice pepper bite. I used a fair amount on the ribs and I liked the spicy bite. I did not add additional salt and I'm glad. I think for some who are low salt users who put on a fair amout or rub might say to much salt. For me, I thought it was perfect. Really not sure what other rub to compare it to but it's not like any DP rub. I will be buying more.
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    I like what I'm hearing, so I may pick some up soon. Most rubs don't have enough of a spicy kick or bite for my taste.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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