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Trying some new rubs before the Party on Sunday

Discussion in 'Off Topic' started by Gunner69, Feb 2, 2010.

  1. Gunner69

    Gunner69 Hillsboro Member

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    So I ordered a 3 pack from Ron trying to find a replacement for the rub I've been using for almost 6 years. Well I finally got to a weekend where I could give them a test as well as trying out a Cherry/Chipotle sauce that sounded phenominal for pork.. So without further ado...

    Here are the Ribs slathered and rubbed down coming to room temp before going in the smoker...

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    In order top to bottom... Hint of Houston, Original, In The House

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    I started to take pics as I was foiling them and managed to get one shot that turned out.. This is the rack with Hint of Houston on it

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    Fresh out of the smoker for a brief rest while I get the rest of dinner ready to go.

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    In The House with Stubbs Spicy

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    Original with the Cherry/Chipotle Sauce on the left, Hint of Houston with Stubbs original

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    Wifes Plate, one of each with cornbread and scalloped potatoes

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    My plate with a couple more of the Cherry/Chipotle glazed.

    All in all I think they came out GREAT.. Kudo's to Ron for turning out an exceptional product. I think I'm stuck between the Original and Hint of Houston for a new favorite with a definite lean towards the Houston over the Original... For those that don't like a rub that is overpoweringly salty you have to try his rubs...
     
  2. jmh119

    jmh119 Hillsboro, Oregon Member

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    Looks good Gunner!
     
  3. TonsOfOregonBrass

    TonsOfOregonBrass Sandy, OR Active Member

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    MMMMMMMM, making me hungry.
     
  4. ZachS

    ZachS Eugene/PDX Active Member

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    Ok, that settles it... I'm heading to cash 'n carry tomorrow for a few racks.
     
  5. Gunner69

    Gunner69 Hillsboro Member

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    As luck would have it thats where these came from. They were on sale for $2.47/lb was a great buy... Almost picked up a brisket too but they were closing so I didn't have time to sort through them.
     
  6. Gunner69

    Gunner69 Hillsboro Member

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    Forgot the Cherry/Chipotle recipe since I modified the original...

    1/3c Smucker Cherry Preserves I would probably raise this up to 1/2c unless I can find a better preserve with more cherry flavor to it.
    1/3c Ketchup
    1/4-1/2tsp Thyme (Use sparingly it can over power the sauce)
    1/2tsp Ground Cumin
    3-4Tbsp Cider Vinegar (To Taste)
    1 Chipotle in Adobo
    1tsp Adobo Sauce
    1/4c Brown Sugar
    2Tbsp Dark Amber Maple Syrup I really couldn't taste the Maple coming through would probably drop this.
    1/4c Water
    1/2tsp Smoke Paprika
    1Tbsp Honey
    2Tbsp Butter
    1Tsp Minced Onion
    1Tsp Minced Garlic

    Combine all together in a sauce pan and simmer until done...
    Remove from heat and let cool slightly... Put in food processor or blender and blend til smooth.. 10 or so 5 sec pulses... Strain remaining chunks and bottle...
    Let sit in fridge over night at least so flavors meld together

    Edited to fix transcrition errors and add some notes
     
  7. ZachS

    ZachS Eugene/PDX Active Member

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    Those briskets.... so fantastic.


    Now I just need to figure out where to buy hardwood chunks in Eugene... haven't fired up my smoker since I moved here.
     
  8. Gunner69

    Gunner69 Hillsboro Member

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    What kind of smoker do you have... I use the bagged chunk from Bi-Mart and have really good luck with it.. I wait till they toss it on sale and then stock up on it.
     
  9. ZachS

    ZachS Eugene/PDX Active Member

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    Unmodded Char-Griller.

    Good thing this town has a Bi-Mart every 15 blocks.... Thanks for the tip.
     
  10. slyguy

    slyguy Eugene Member

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    ZachS-
    Albertson's has Hickory chunks - probably a little too strong for ribs, but great on fresh steelhead!
     
  11. Dyjital

    Dyjital Albany, Ore Flavorite Member Bronze Supporter

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    I saw the rubs, made me hungry. Again... then I saw the sauce come out and I realized the difference between the two of us. Either way I'm sure it's delicious.

    I just wish now I had more space/time to do these items.
     
  12. ZachS

    ZachS Eugene/PDX Active Member

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    Ok, now I've got three racks marinading in a weak brine made of watered-down frozen oj, the juice and zest from a big fat mandarin orange, a few tablespoons of salt, some pepper, smoked paprika, cayenne, and a bit of cider vinegar and oil. Seasoning is light, because I'm going to take them out tonight, dry 'em off, and cover them with this rub that I just came up with:

    (listed by decreasing quantity)
    -salt
    -smoked paprika
    -sugar
    -dried orange peel
    -coriander seed
    -dried thyme
    -fresh mandarin orange zest
    -dried rosemary
    -black pepper
    -white pepper
    -cayenne pepper

    (everything will be ground as finely as my blender can get it)

    Bi-Mart didn't have the huge hardwood chunks I like, so I just picked up some alder chips to experiment with. Not going to need a ton of smoke for this recipe.

    Will mop with a mixture of melted butter, juice and zest from another mandarin, and some of the marinade. Rest of the marinade will be in the drip pan.

    The sauce, as you might imagine, will be pretty orange-y too.