a variation on a theme

sparky

sparky

New member
trying something else.

i was told that the new rubs are for layering flavors. ok, so a layer of jallelujah w/ garlic and a layer of money & LL w/P.

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onto #336 @ 275°.

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oh ya. time for a little FL.

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good color on them.

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my favorite part.

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out of FL.

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i will say they are some of the prettiest ribs i have ever cooked.

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everyone has different taste. my wife and i took a bite of bones from each rack. well, i guess i don't like layering flavors because we thought they were way icky. the taste was awful to us. it was the 1st time that i ever threw a rack of ribs out. it just wasn't the flavor that appealed to us.
 
Big Poppa

Big Poppa

Administrator
Guys this is sparkys opinion...do not discount layering...I told him to try these and he didnt like them....Many great rib cooks layer...it comes down to personal preference and balance of layering.

here is a set of ribs that I did where not one was left over....four people...

started with Cimaron Docs, Smoking Guns Hot and then Money
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I foil later that spark this is right after it has been cooked in foil
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Im always try to make them look like the sauce is not a sauce but a glaze..tricky but these hit it
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Bottom line there are many ways and choices....
 
fishingbouchman

fishingbouchman

New member
.... but man those look good.

Hate to hear but makes me feel better that not every cook is a home run. Except I am batting in the farm league not the All stars like most of you.
 
sparky

sparky

New member
Big Poppa said:
Guys this is sparkys opinion...do not discount layering...I told him to try these and he didnt like them....Many great rib cooks layer...it comes down to personal preference and balance of layering.
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and many don't (me). i believe that the comp cooks and backyard guys are looking for different flavor profiles on what they are producing. a comp cook is looking for one bite wonder for the judges. its not the same for backyard guys. i believe layering does have it place but w/ 2 or 3 different rubs how can you tell what your tasting. i think that 90% of the forum is backyard ppl and what works for the comp guys doesn't always apply to backyard guys. just my opinion. ;)
 
TentHunter

TentHunter

Moderator
Big Poppa said:
do not discount layering... it comes down to personal preference and balance of layering.
Click to expand...

I that hits the nail on the head. I think Sparky found a layer combo that simply didn't work, at least not for his tastes.

And layering is NOT limited to rubs. One layer can be the rub, another layer can be a spritz or braising liquid, and another can be a glaze or sauce.

I like experimenting with layers that I think will compliment each other. Some have worked really well and are winners, some not so much. You really don't know until you try.

Instead of wasting a whole rack of ribs experimenting with a new combo, I often try it on a couple of inexpensive pork steaks and see how it works first. It's a lot easier on the pocket book. ;)



Oh Yeah... Don't forget your choice of smoke and how much you apply is also one of your layers!
 
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MossyMO

MossyMO

New member
Ribs look great Sparky, sorry to hear you chucked them... I would have trimmed them out and frozen for chili fixings myself....
 
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