Pecan Rub Test Cook Results

[Gator]

Select a Rub and also please add you comments to the cooked on results of the rubs. THANKS!

Which one did you like best? Why?

[buzz]

The cook--WSM, Royal oak lump with mesquite and oak chunks. Seasoned the ribs 6 hours before the cook, smoked them up and put a very thin layer of Honey BBQ Sauce on then let them rest for 45 minutes.

The test--sliced up the ribs and put them on a plate so the rub wasn't known to the wife. Also placed a 4th rib on the plate so there would be more than just the 3 to pick from. (This was the "throw-out" rib)
Sampled by the wife..she thought #2 was a little too strong (no doubt about the heat)
To our surprise #3 bombed out and we liked #1 better!

Opinion--I liked #2 with the heat but its probably a little too much and overpowers the meat.
#1 and #3 are lacking a bit in some bang or pop. Shocked that #1 came on to pass #3.
Vote goes to #1!

[Rscollins]

#3 was the one for me on the pork chops

wild Thang is still my favorite on pork chops

[DATsBBQ]

I have a rack of back ribs in the smoke. I like how all three rubs form a 'glaze' upon contact. To get that effect with my homemade rubs, I need to plastic wrap and put 'em in the fridge overnight.

[Big Ed]

My cook results are about the same as the taste results. I really like the heat of #2 and #1 cooked on a lot better than it tasted out of the bag but still gotta go with #3. I think if you mix a little bite in #3 you might be onto something!!

[DATsBBQ]

Rub #1, Ok, nothing special
Rub #2, Got the Pecan flavor and the heat. My favorite.
Rub #3, Subtle Pecan flavor.

Note: Due to T-storms and not wanting to get wet, my ribs were past the tug off the bone stage. That said, the sugar content of the rubs was evident in areas exposed to direct heat, call it blackened bark. I would suggest that you include a "tip" for Ceramic cookers to use a heat deflector (place setter) to avoid this.

My vote is #2, the back heat was great. Cleared the sinuses. Good job.

[limey]

Well, I thought #3 would be it for me but me and my wife both picked #2, had a great taste and made a great color on the chops. The aftertaste was great and that is what we both liked about it, had a good kick to it. # 1 did nothing for neither of us and #3 had the pecan taste but it lacked something. I mixed #3 and #2 and coated some country ribs and really liked them the best though, put some SB honey sauce on them and they were spot on.

1,2, 3 samples, nice color on all of them, favorite #2


#2 #3 mixed with some SB honey, great tasting country ribs.

[tex_toby]

Alright, here are results from my home and office poll. By the way, Mrs Tex said you are going about this all the wrong way. She said that you ALWAYS end up going with the results that she gives, therefore you should only need to ask her opinion.

rub results.jpg

[Gator]

Hummmmmmmmmmm.....

[Gator]

Last chance folks. Bueller? Bueller?

[BigDave]

Hummmmmmmmmmm.....

Ain't subjective judging just great!

[Gator]

Hummmmmmmmmmm.....

Ain't subjective judging just great!

Yup.

[erbeman]

I'm going to try and do some ribs this weekend with these ribs.

[egghead]

Late entry - been on the road.

Tomatoes to cleanse the pallet - lol

Prefer #3 but liked #2 as well. Ran out of 3 - will blend 1 & 2 for next smoke.

[erbeman]

I smoked a rack today with #3. I used the whole packet that you sent me. I would have liked to add about 2-3 more ounces of rub, but I like my ribs comp style with a bold flavor, but I think for the everyday guy, this rub would be just right. My next rack, I will use the #2. Note that the first pic here is without any sauce, just a light spray of apple juice. I smoked in my UDS with cherry wood around 230. Hope this helps.