Meatgistics: Rib Competition
Meatgistics: Rib Competition
See who wins in this head to head to head battle of Austin, Jon and Ali! The competition this time was who can make the best St Louis Style Ribs. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below.
So we have a few Rib videos recently showing you our favorite way to do ribs and an experiment where we tried cooking them in a crockpot with Dr Pepper! We started talking about different techniques so we decided it was time to do a competition to see who could make the best ribs! The only rule was that we would not use any sauces, everything had to be a rub or a marinade.
Austin decided to use Smokehouse BBQ Marinade as a marinade for his ribs, vacuum pack them and let them marinate overnight. Then he rubbed them with some mustard and sprinkled on a large amount of Smokehouse BBQ Rub. He then smoked them at 225° until they reached around 190°.
Ali decided to use Butter Flavored Seasoning & Marinade as a marinade for her ribs, vacuum pack them and let them marinate overnight and rubbed them with Texas Style Rump Rub. She then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil then she rubbed them with Hot Pepper Bacon Jam and smoked them for 2 more hours.
Jon decided to not use an actual marinade for his ribs, but instead use the St Louis Rump Rub and add some water and Cold Phosphate to try to get them to stay juicy and marinade them overnight in a stark bucket liner. Then he rubbed them with some more St Louis Rump Rub. He then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil with butter and brown sugar and smoked them for 2 more hours.
We then let the employees here at Walton’s decide the winner with a vote. Check out the video to see who won!
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@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?