Bull Rub/binder contest

[Eleuthros1]

I'm doing a little contest with St Louis ribs.

On the left I used Frank's Red Hot as a binder with Competition Rub.

On the right I used French's Mustard as a binder with Screaming Pig Rub.

Put em both on at 3pm set at 250 degrees. I'm thinking 3-2-1 but if anyone wants to chime in on another method I'm open to suggestions. My family wants them falling apart tender.

 

[SmokeZilla]

I’m still breaking my Bull in but in my experience with stick burners and the new toy, and for fall off the bone, I recommend ~2.25-3-~1. The middle step is lengthened to ensure the steam “boils” the meat for enhanced tenderness. You will, need to adjust based on rib thickness and the quality of the cow that ’donated’ them.

 

[Eleuthros1]

Went with the 3-2-1 method. I used a vinegar-based Carolina sauce for basting and wrapping. They were both really great! Fall off the bone tender like my girls like em and the flavors were amazing. The ribs with the Screaming Pig Rub had great heat, not hot but really warm. The competition rub ribs had more of what I'd consider a bbq rib flavor. None of us could pick a favorite, which kinda stinks but I guess that's a win-win.

 

[Waterboy]

Glad they turned out great. Nice problem to have when they are both so good you can’t pick a winner!

 

[BretM]

To each their own, but to me "fall off the bone" means overcooked. I like them to have a good bite, but still release cleanly from the bone.

For a more traditional bbq rib, I'll slather with yellow mustard and then rub with my own rib rub (coarse salt, cracked pepper, granulated garlic, onion powder, paprika, dry mustard, oregano, and turbinado sugar). In the fridge for 1/2 hour.

Smoker at 225 for 5.5 hours spritzing with ACV every 1/2 hour after the initial 1-1/2 hours...at that point, they should pass the crack/bend test. Bump heat up to 275 and brush with sauce and let it tack up for 1/2 hour.


Fyi...this is for full spares...not loin backs or St. Louis cut spares