|L to R: Meathead's Memphis Dust, Slap Yo Daddy Meat Rub|
|Top to Boom: Slap Yo Daddy (top two), Memphis Dust (bottom)|
|Top to Bottom: Slap Yo Daddy (top two), Memphis Dust (bottom)|
|Slap Yo Daddy|
I did these at 275 for about 4.5 hours. Yes I did the "Texas Crutch" with all the shit in it (butter, honey, etc..) While SYD had a darker color before the ribs were cooked, it was MD that came out with a darker bark. I don't know whether to attribute that to having more brown sugar in the rub or if it was an uneven fire going on. I'm leaning towards an uneven fire because the MD rack was a little over cooked and almost falling off the bone while SYD ribs were not quiet done and could have used another 30 minutes. Overall SYD was a great rub but I found MD to be a bit up more my ally. MD has a lot of unique flavors I don't find in most rubs such as ginger and rosemary. It's also a little sweeter despite the fact that I put a conservative amount of rub on as seen above.