A few weeks ago I bought a different assortment of Slap Yo Daddy rubs. Today I did a test run of Slap Yo Daddy meat rub by Harry Soo and Meathead's "Memphis Dust." I owe a lot to Meathead and his website www.amazingribs.com When I first started getting in BBQ I must have read every page on his site like it was gospel. It single handedly helped me take my game from awful to decent years ago. Harry Soo smokes on a WSM and puts his pants on one leg at a time just like myself. Except when his pants are on, he wins competitions. I love following his success and his recipes. I figured if his meat rub was remotely as good near his chicken rub, I'd be happier than a tornado in a trailer park.
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| L to R: Meathead's Memphis Dust, Slap Yo Daddy Meat Rub |
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| Top to Boom: Slap Yo Daddy (top two), Memphis Dust (bottom) |
I did not put a lot of Meathead's MD on because I find it to be over salty when applying a liberal amount.
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| Top to Bottom: Slap Yo Daddy (top two), Memphis Dust (bottom) |
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| Slap Yo Daddy |
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| Memphis Dust |
Final Results:
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.
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