Spares Two Ways

[Bob Mann]

I've used SPOG on beef, and really liked it, I wanted to see how it played on pork, so I did a side by side taste comparison.

I cooked 2 racks of St. Louis trimmed spare ribs, one rubbed with my regular pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper), the other rubbed with SPOG (salt, pepper, onion powder, garlic powder).

I set up my 22 1/2" WSM with KBB and 5 chunks of red oak mixed in.
I cooked them at 250F for about 3 hours unfoiled, then foiled them with a mixture of apple cider and apple cider vinegar for about another 2 hours, until toothpick tender.

They both came out moist, tender and tasty. My standard pork rub tasted much better to me than the SPOG. I feel the sweetness and complexity of my standard rub was just better than the simpler SPOG.

Rubbed up and on the WSM (SPOG right).

Done (SPOG bottom).

Cut up (SPOG bottom).

Served up dry (SPOG bottom).

Beer o' the day.

 

[Ed M.]

Both racks of ribs look great, Bob! Interesting comparison on rubs. Thanks for sharing!

Love the beer o' the day!! Stay thirsty, my friend!!

 

[Frank H]

It's all good ! Nice looking ribs , brother.

 

[Boss Banks]

Both look great! I use a house seasoning which is basically a SPOG mix. I make separate rub that has the chili powder, cumin, parika, sugar, mustard powder. The SPOG is really the flavor that I love on pork. On RIBS/CHOPS, I generally use 3/4 SPOG and 1/4 other. On a BUTT ROAST, it usually ends up 60 (other), 40 SPOG to get the flavor and bark. I am really interested to know which one you like and why. Thanks!

 

[Tony R]

Thanks for sharing. I do the SPOG on chops and like it.

 

[Bob Mann]

I am really interested to know which one you like and why.

It was the sweetness and earthy flavor my standard rub imparted that I liked better.

 

[Kurt]

Nothin betta than ribs and a cold one

 

[NeilH]

Nice looking ribs bob.

 

[Mike Cosgrove]

The ribs look great, and you actually changed your beer of the day.

 

[Gary H. NJ]

I see you opt for the dry rib method, no sauce. I'd happily eat either or both of those ribs. Well done Bob.

 

[Dwain Pannell]

Nice comparison/contrast. I think based on you erport I'll stick with rib rub vice SPOG.

 

[Dave Russell]

Thanks for the cook report, Bob. I've had Texas-style ribs with little more than S&P and they were good. Not as good as mine, though.

 

[Russ Harris]

Quick question - after you foiled for the 2 hours, did you unwrap them and put them back on the smoker? - or was that the end of your cook? Just curious.

 

[David]

Beer o' the day.

What??? Snow all gone?......Nice looking ribs..................d

 

[Jim McKelvey]

Bob - nice looking cook and thanks for the detail on the compare. Your results are really interesting - It's funny, I really love S/P/Cumin/Adobo on chops, but ribs and butts get a more "traditional" rub similar to yours.

 

[Mike Coffman]

Awesome post Bob! Great information to know so I think I will just stick to my normal rubs.

 

[John Solak]

Very nice!!! You never know what you like better if you never experimente. Personally I like Lawry's Seasoning salt and black pepper.

 

[Bob Correll]

Great looking ribs Bob!

 

[Jeremy Calow]

More great lookin ribs, did the flavour of the meat come through cleaner with the SPOG rub?

 

[Andy Beers]

Both look good