When I decided to make the Ribs for dinner I didn’t have a clue on how I was going to cook them or what Seasonings I was going to use. The Lord knew that and he brought Bradley downstairs to help me decide what I was going to do and how.

Bradley and I decided to split one slab of ribs in half and compare two different seasonings, neither of us expected the results to be so close. We knew we’d have fun cooking together, but we didn’t expect to end the evening with everyone around the house choosing a different favorite.

In yesterday’s article, I shared why Prolific Butcher Shop Sweet & Smoky Dry Rub quickly became a favorite of both David and Charlie. Today, it’s time to talk about the seasoning that won over Gerald and me—Adams Texas Style Smoked Brisket Low & Slow Rub.

Although Adams has been around since 1888, this was my very first time cooking with this particular blend. Sometimes products with a long history become household names because they’re dependable, and after trying this seasoning, I can certainly understand why so many people continue reaching for Adams products.

The first thing Bradley and I noticed when we removed the lid was the aroma. Unlike the sweeter scent of the Prolific seasoning, this rub had a richer, more savory smell. It reminded me of walking into a Texas barbecue restaurant where briskets have been slowly smoking for hours.

The blend smelled balanced, warm, and inviting without being overpowering. Bradley leaned over the bottle, smiled, and nodded. “This one smells good too.” I agreed immediately. That is when we decided to use both Seasonings for the Ribs which if Charlie or David had been in the kitchen they would have sad we was crazy. Which is okay because I know I am.

One thing I appreciated was that the seasoning smelled natural. You could tell there was a blend of spices working together instead of one ingredient overpowering everything else. Once the ribs had been divided into two equal portions, we seasoned the second half generously with the Adams Texas Style Smoked Brisket Low & Slow Rub.

The seasoning spread beautifully over the meat. It wasn’t overly coarse, and it wasn’t powdery either. Instead, it coated every inch of the ribs evenly, creating a layer of spices that looked like it belonged there. After seasoning the ribs, we wrapped them tightly in aluminum foil, placed them into their own Pyrex baking dish, and slid them into the oven beside the ribs seasoned with the Prolific dry rub.

Then came the hardest part. Waiting. Every time Bradley and I checked on the ribs, another wave of wonderful aroma filled the kitchen. As the afternoon went on, the smell became even richer. Even before dinner was ready, I found myself wondering which seasoning would become my favorite.

During the final twenty minutes of baking, we carefully opened the foil to let the ribs finish cooking uncovered. Watching the Adams seasoning develop a beautiful color across the surface of the meat was exciting. The spices darkened just enough to create an appetizing finish while still allowing the natural color of the pork to shine through.

By this point, my stomach was growling. I couldn’t wait to see whether the flavor would live up to the incredible aroma. When the timer finally went off, Bradley and I carefully removed the ribs from the oven and opened the aluminum foil during the last twenty minutes of cooking. As the steam escaped, the kitchen filled with an incredible aroma that made us both even hungrier than before.

The Adams Texas Style Smoked Brisket Low & Slow Rub had created a beautiful slab of Ribs during the baking process. The seasoning created a rich, flavorful crust without becoming hard or overpowering. Instead, it blended perfectly with the natural juices from the ribs, creating a savory finish that looked every bit as good as it smelled.

Once the ribs had rested for a few minutes, it was finally time for the taste test. Since we had prepared two different versions of the same slab of ribs, everyone received one rib seasoned with the Adams rub and one seasoned with the Prolific Butcher Shop Sweet & Smoky Dry Rub. We wanted everyone to compare them fairly before choosing a favorite.

The first bite told me everything I needed to know. The Adams seasoning delivered exactly what its name promised. It had a wonderful Texas-style barbecue flavor with just enough smokiness to complement the pork without hiding it. While there was a slight hint of sweetness, the overall flavor leaned more toward a savory profile, making it taste like something you’d expect to enjoy at a traditional Texas barbecue.

One thing I appreciated most was that the seasoning enhanced the meat instead of overpowering it. Every bite still tasted like tender, juicy pork ribs, while the blend of spices added depth and richness. Gerald agreed with me almost immediately.

He commented that he liked how the seasoning allowed the flavor of the meat to come through while still providing plenty of barbecue character. It wasn’t overly sweet, and that was exactly what he was looking for. The Seasoning wasn’t hot and that is what I wanted.

I found myself reaching for the Adams-seasoned ribs again and again. They had a balanced flavor that reminded me why simple, well-crafted seasonings often become family favorites. Every bite was rich, savory, and satisfying. This seasoning should be in every Bar B Que Restaurant.

Charlie, however, still leaned toward the Prolific seasoning. He enjoyed its sweeter barbecue flavor and the caramelized crust it developed during baking. David agreed, saying it reminded him of the kind of ribs you’d happily serve at a summer cookout.

Then there was Bradley. After helping choose both seasonings, preparing the ribs, and checking on them while they baked, he smiled and admitted he simply couldn’t pick a favorite. “I’d eat either one again,” he said with a grin. Honestly, I couldn’t blame him. Both seasonings were excellent—they were simply different.

The Adams Texas Style Smoked Brisket Low & Slow Rub appealed to those of us who enjoy a richer, more traditional Texas barbecue flavor, while the Prolific Butcher Shop Sweet & Smoky Dry Rub offered a sweeter profile that Charlie and David especially enjoyed.

Would I buy the Adams seasoning again? Without hesitation, yes. In fact, I don’t plan to save it just for ribs. I think it would be fantastic on a slow-smoked brisket, grilled hamburgers, pork chops, chicken thighs, or even sprinkled over roasted potatoes before they go into the oven. It’s one of those versatile blends that deserves a permanent place in the spice cabinet.

One thing this experience reminded me is that great meals aren’t always about expensive ingredients or complicated recipes. Sometimes all it takes is quality seasonings, a little time, and people you enjoy spending time with. That evening wasn’t memorable simply because we discovered a seasoning we loved.

It was memorable because Bradley and I worked side by side in the kitchen, talking, laughing, and learning together while dinner slowly cooked in the oven. Those are the moments I hope to continue sharing through Front Porch Kitchen Conversations.

If you’re looking for a seasoning with a bold yet balanced Texas-style flavor that lets the meat remain the star of the meal, I think the Adams Texas Style Smoked Brisket Low & Slow Rub is well worth trying. If you will excuse me I think I will run up to Aldi’s and check on a Brisket for the 4th of July.

Stay tuned for the final article in this series, where we’ll compare both seasonings side by side and reveal which one each member of our family chose during our friendly rib taste test. You may be surprised to discover that there wasn’t one clear winner—and that’s exactly what made the evening so much fun.

Thank you,

Glenda, Charlie and David Cates