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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Recent Posts

  • B

    Just a note on Brining. I use the 5 gal bucket liners at Walton’s and they save on mess. But for the buckets, I choose the 5 gal measure-right paint buckets which are food safe and available at Lowes. They even sell a nifty screw-on lid for them. alt text alt text

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  • P

    @davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

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  • C

    @austin Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

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  • C

    No Problem, I understand & can relate to that.

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  • D

    My apologies folks! I am new to this forum and am not familiar with the way things are posted. I thought the question I responded to with Prague powder was directed at me.
    I will get used to the format and look forward to reading more.

    read more
  • C

    Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more

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