poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Rib-Off!

4 Comments

Who doesn’t love a little friendly inter-family competition? Especially when it: (A) involves delicious food and (B) directly benefits me. Win/win.

The head of Team Crooks preparing his entry into the Rib Off

Here’s the low-down: Team Crooks versus Team Mills in a BBQ Rib-Off. Both teams got their baby back ribs from the same source at the same time. This scientist approves that the proper types of controls were put in place.

Team Crooks (left) vs Team Mills (right)

Team Crooks’ ribs were prepared with sauerkraut, which supposedly leeches out the fat. They were then smothered in Everett and Jones’ BBQ “Super Q” sauce. Team Mills’ ribs were coated with a secret spice rub and then topped with Sweet Baby Ray’s Hickory and Brown Sugar sauce.

scrumptious sauces

Dinner is served! Sides of beans and Caesar salad.

There were accusations of manipulated oven temperatures and delayed serving times, but in the end, the judges had spoken. The consensus? Both were awesome, but Team Mills edged out Team Crooks due to its tenderness (falling of the bone) and flavor.

yummy in my tummy!

Congrats Team Mills!

 

 

Author: Jen

Howdy! I'm a 30-something recovering former academic living in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

4 thoughts on “Rib-Off!

  1. Yum! I’m usually a dry-rubber, meself, but those look delicious. Also, if you’ve never been to Roy’s, their miso glazed baby backs are some of the best I’ve ever eaten (and subsequently lifted the recipe from the interwubs).

    • I’ve had some very good dry-rubbed ribs too. Miso glazed ribs sound awesome. I’ll have to keep that in mind.
      What kind of spice rub do you use? Store bought or make it yourself?

      • Well, half the time I’m lazy, so 1:1 Tony Chachere’s More Spice Seasoning:brown sugar works really well, but, like with any sugar-containing rub, it needs to rest for a while in the fridge so it can absorb and not simply burn. It’s a bit hard to find Chachere’s in California though. Sometimes the “International Food” aisle has a Cajun section (which makes me lol) that has it.

        When I actually do it right (like feeding guests or [very] small-time competitions), my rub (for grilling) is usually:
        6 T brown sugar (turbinado works well)
        3 T Kosher salt
        1 T chili powder (try to find one that isn’t too smoky or mix your own with less ancho)
        1 tsp cayenne
        1 tsp onion powder
        1 tsp cumin
        1 tsp thyme
        1 tsp Mexican organo (Turkish can’t really hold up to long smoking)

        So long as your keep the ratio, you can make as much as you need. Like above, it needs to rest before cooking. If you’re not smoking/grilling them, you can put more ancho into your chili powder or try adding a tsp of smoked paprika to your rub.

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