I've had both the Rudy's and the Weber. They are both good, the Rudy's is a little spicier. This is the first time using the Earl Campbell's. I'm anxious to see how it is.Be sure to let us know how they turn out and which rub was the best. I've never had luck stacking my ribs that way. Not sure why. The ends seem to burn for some reason. Yours look great.
Nobody complained. Gave a plate to our neighbors (they give us beer from the kegs in their garage) and they raved about them. This smoker is like cheating.
The rub I used was a spicy brown sugar bbq rub. It left a nice glaze and wasn't too sweet.
You're right, I'll get it figured out. But the experimentation is delicious!
Salt Lick in Driftwood. My attempts at ribs are just “ok” On my best day with them, lol.
Or, alternatively, if I want awesome ribs I can drive 30 minutes to the Salt Lick, 15 minutes to Black’s, Kreutz’s, or any of the other places in Lockhart , lol.I don't cook ribs often enough to get really good at cooking them. Mine are "ok" as well. But I do pretty danged good on briskets.
My dry rub for meats is as follows: Salt, black pepper, garlic powder, cayenne pepper, and brown sugar. If I'm doing chicken, i leave out the brown sugar.
What I have learned, is that the simpler the better, and the easier to duplicate the results.