Rib Shootout

Rib shoot-out!

June 14, 2014

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I decided to “pit” these two smokers against one another.

All cooking times, techniques, rubs and sauces were identical.

The MAK ribs had the best smoke ring by a mile.  I liked the smoke flavor on the drum ribs, not nearly as heavy as I expected.  Both pits performed well, and couldn’t find a fault with any of the ribs.  Tender, juicy, and flavorful.

Preparation:

  • Removed Silverskin
  • Coated with mustard
  • Applied Simply Marvelous “Sweet & Spicy” rub as base
  • Applied Big Poppa Smokers “Sweet Money” as top coat
  • Put on smokers @ 250 degrees – Bear Mountain Apple/Hickory pellets mixed on
    MAK, Apple and Hickory chunks on Drum.
  • At about 2 hours 20 minutes, added apple juice, honey, agave nectar, and some hot sauce –
    foiled, and raised pit temp to 275.
  • At about 2 hours removed from foil, increased pit temp and sauced.
  • Removed when sauce was set

Drum on the left, MAK on the right.

 

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