The Tulsa Forum by TulsaNow

Making several racks of ribs tonight using various rubs. Gassy vs. Gates. Will report outcome later.

I used the same amount of rub, cooked at the same temperature, for the same time, wrapped in the same amount of foil, and in the same oven. I have lately been steering away from smoking or grilling since--just to me-it has a tendency to take over rather than complement the meat. Here are the results....

Votes:     

Gassy (Smokin Spice):    6  (includes .5 vote for each 6 y/o)

Gates  (Original):            1  (includes .5 vote for each 6 y/o)

Although dinner is not over, there are not enough votes for Gates to catch up.  For me, Smokin Spice had far better caramelization than Gates with more distinct spices. This is no sleight on Gates; however. Their "entry" was very good as well--just Gassy's was superior.

I'm glad we did well!  Love it when folks take the "3 Guys Challenge!"

Gates is a good rub on brisket.  Even their pork rub is better on beef than pork.  It's really high in celery seed (dusted) which makes the meat nitrolize.  I am personally not a fan because of the cumin.  Lots of rubs use cumin and it is typically a better spice on beef or chicken than it is on pork.  When it's used on pork, for some reason, it takes on the smell of a sweaty carney.

What sauce, if any, did you serve with them?

On the Gates entry, I put on Charlie Vergos' Rendezvous sauce. Yours didn't require much, but I used a bit of the Rendezvous and Head Country Hot.

Sounds like you appreciate a "dry" (unglazed) rib.  Me too, but I also like "wet" ribs, and that is the preferred competition style.

Next time, try your ribs with Smokin' Spice and use a little of the Smokin' Razz Bold & Spicy.  They are designed to complement each other.

Scott Cherry of the Tulsa World called it a "highly addictive" combination.

This is the way we do it.  You save some of the juices from your wrap, and then add about 50% drippings 50% Razz B&S and mix.  The last 30-40 minutes of cooking, remove the ribs from the foil and mop with the mixture.  That produces a fantastic glaze.  Allow about 5-10 minutes to cool before slicing, and that glaze will jell just a bit.  

Now, if you want more punch, and more of a "Memphis" flavor, use the Smokin' Blues as the glaze (no drippings).  Because it's vinegar based, it's going to have a brighter flavor, and seeing as you don't really like to smoke your ribs, it may offer a better flavor profile.

Will do. I really really try to buy local to support the community...and it doesn't hurt when the local product rocks out. Still, I do buy from out of state to get a sense of their flavors. I am HOOKED on Rendezvous sauce. I could eat that slathered on anything as it instantly turns it into awesomeness.

I’ll turn you on to some of my caribbean style blend rib rub, Guido.  I’ll put a little extra heat in it for you as well.  We’ve been doing those lately and loving the results.

No knock on 3GS at all, just the style we’ve been enjoying.

I'm liking the "turn you on" imagery. Oh, wait....Seriously, you know I love the Caribbean and the heat. I also know from FB your success rate with your blend.

And thanks to a good friend of mine, I know have a private stash of Carib Beer to wash down those tasty ribs.

Just need a thread to post this S&W 500 smoker:


(http://l3.yimg.com/bt/api/res/1.2/UTd6BKP_PginoLssLyhJ6w--/YXBwaWQ9eW5ld3M7cT04NTt3PTYzMA--/http://media.zenfs.com/en/blogs/thesideshow/GunGrill.jpg)

 Thats some quality design work. Very well done.

Not sure how that would be functional.

If the smoke comes out the end of the barrel, then that is awesome!

Or if it blasts a brisket out like a potato gun.

Here's the story...

http://news.yahoo.com/blogs/sideshow/bbq-grill-modeled-smoking-500-magnum-revolver-171050053.html

for all that steel, your functional space is tiny. 

Needs to be big and ugly with grease dripping from it and at least 20sf of cooking area. 

It's a freakin S&W 500? Put away your bbq bona fides and marvel at the greatness!!!

If it will neither fire a perfect brisket or a bowling ball, I'm meh.

god i hate, those stupid side firebox designs...

I love my "good one" 60t trail boss...
huge racks and full length fire box...
cooking surface- 5487 Sq. Inches
my bro's put a bbq guru on his and it's solid...

my FIL is selling his fully refurbished (by ron goodwin, himself) 60t if anyone is interested- half of orig cost
PM me

Where's our Chamber when we need them? I promise, we have great BBQ but nobody knows.
http://www.businessinsider.com/the-twenty-best-bbq-joints-in-america-2012-8
Should we bribe the pollsters?