Meatgistics: Rib Competition


  • Walton's Employee

    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.

    Ribs

    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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    Smokehouse BBQ Seasoning

    Smokehouse BBQ Seasoning

    Butter Flavored Seasoning & Marinade

    Butter Flavored Seasoning & Marinade

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  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

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  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

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  • P

    @stan
    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:
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