BBQ sauce does not make BBQ ribs.

[holehogg]

Probably the most popular raved about ribs nationally are from a steakhouse called the SPUR I was too one that had the same impression BP (Before Pit) that they "were" great.
I learnt from a friend who was a manager, some 30 years ago that the ribs were first boiled then flame grilled while basting and then brushed with sauce just before serving. They "were" tasty and to their credit their different sauces are excellent but that's all you getting, the taste of the sauce, no porkielishisness.
I have served my Memphis dust smoked ribs to people sans sauce and have been told they on a different level to any other ribs they have ever eaten.
I do like a sauce on the side for dipping and I do sometimes baste just before done.

[jfmorris]

I will sadly confess that when I first made ribs on my own, maybe along 1989 after leaving home, I called my parents asking how to cook ribs, and they told me to boil them before grilling them. So they got the boil treatment, then grilled with sauce on my little patio gas grill. Glad I learned better a few years later! Boiling makes the ribs tough and flavorless.

[Panhead John]

I think we’ve all been there at one time or another. Except me of course. I was born with an uncanny ability to grill and smoke 😂

[smokin fool]

I was an avid saucer but lately I have cut down on the sauce while on the smoker.
Last batch I did a 50-50 split and was told the preferred ribs were the un-sauced batch.
Even those I sauced after I removed from the smoker.
Who knew?

[Bob's BBQ]

It's been so cold in Wisconsin that for the first time many years, I made ribs in the oven. Used a Meathead video for how-to. Didn't do any liquid smoke. Smelled awesome, looked pretty good. I was so disappointed. Next time I will gear up and fire up the smoker.

[FireMan]

C’mon man, you know better.

[Huskee]

This past winter I did the least amount of winter time smoking I've ever done. I am getting lazier each winter.

[AllenW]

I don't know, but I think if it tastes good, go for it.
We (wife and I) like our rids with a bit of sauce on about a half hour before done, sauce has set up and for us, a thin coat adds a bit of flavor.
We do cook them to just falling off the bone, and contrary to the completion bunch, they taste great, are not mushy and we have yet had anybody turn them down. imho

Al

[Panhead John]

Steve R. I’m not listening to anything you say. I heard you put your toilet paper rolls with the end of the paper on the inside.

[Steve R.]

Well, Panhead John, you have been lied to. BTW, we don't discuss politics, tp direction or preburned wood around here.

[ecowper]

Steve R. OMG pre-burned wood …. That was epic in the worst way

[Murdy]

I grew up eating ribs my Grandma baked in the oven and coated with Open Pit about 15 minutes before she took them out. Plenty tasty, but not nearly as good as the ribs I do now.

[RonB]

You are lucky - my Mother cooked ribs in a pressure cooker, and they were never sauced. As a kid I thought they were good. Now I know better.

[Huskee]

My dad just 'discovered' doing them that way. He's eaten mine and loves them but it's "too much work" for him, so he's learning the oven method as is a happy camper. Prior to this he always thought ribs in general were too much work, now just smoking them is.

[Whiskeyman53]

I was talking the other day about my parents using Open Pit sauce when I was a kid. We always had the original and onion on hand. Ribs were done the same, in the oven and finished with sauce.

[Richard Chrz]

I'm in the no sauce camp, although I would not mind learning a few sauces to offer on the side. first photo 5 hours in, next photo, the same ribs after an hour of being wrapped meat side down, I find they naturally sauce themselves.

[FireMan]

Luv dem Wibs!

[klflowers]

Those are beautiful. I wrapped my ribs with foil for the first time ever over the fourth and I liked it; I need to try the next rack with paper.

[FireMan]

Sauce is for kids! Kids like their food with sugar on it. John Wayne.

[bbqLuv]

Then I a big Kid, make that a Jumbo Kid

[klflowers]

I really really like ribs. I grew up eating Weber kettle ribs sauced. I had gotten in the habit of doing dry rubbed with sauce on the side, but the last couple of racks I did I sauced. I like them both ways, but the sauced method is my favorite. Probably cause that is what I grew up with.

[FireMan]

Yeah, like when you were a kid. 🥸

[latenight71]

I came across this recipe recently. Does this count as BBQ?

[Panhead John]

That’s how I do mine. I don’t even boil em anymore.

[SheilaAnn]

🤣🤣🤣

[ecowper]

Gotta love dem 1960’s recipes

[smokenoob]

Trying to start a wib-war? Why can’t we all just smoke along? (oh, guess that plays my hand……)

[FireMan]

Ya give a different meanin to "let’s all smoke together".

[latenight71]

Somebody say smoke? I was puttig away bowls and I thought I heard someone say smoke . . .

[FireMan]

Yeah man, ………ya want a hit……….on these Wibs……..man!

[ofelles]

now you're talking

[AllenW]

"" They "were" tasty and to their credit their different sauces are excellent but that's all you getting, the taste of the sauce, no porkielishisness.""

What I find interesting is just after the, "sauce sucks and ruins the taste of the BBQ" the poster (not in this case) will go on about adding 27 different spices and a half inch of rub to their ribs, and exclaim how good they taste.

I tend not to post, as I really don't care to hear how my BBQ doesn't rate a good competition quality, the ribs suck because they are Fall off the bone, or I'm committing some immoral sin because I cook my BBQ a different way that somebody else.

I will enjoy a post that has humor in it, suggestions or even comments that they don't care or like for how I create my BBQ, but if your going to tell me I suck because you cook your BBQ differently, no offense, but your an idiot. imho

Sorry, just a little rant after one cup to many of coffee this am.

[ecowper]

Well, I happen to agree with you AllenW …. How we cook, grill, and smoke is unique to us and part of what makes it an art, not a science. Which is not to say that science doesn’t play a part, but the creation of great food is an art. If I wanted scientific food, I would buy stuff in a box in the grocery store that will always look, taste, feel, smell the same every time.

Personally, I love the myriad different possibilities and learn from each and every one of them. I say post away!

[FireMan]

Hey AllenW , this is not rigged. Last count, the idiots are winnin, cuz we’re all idiots, well some of us are morons but that’s a story fer another time.

[AllenW]

No, I don't think we're all idiots, just those that haven't the common sense to understand that others may think your style of BBQ is wrong because they cook differently. Different strokes for different folks runs supreme especially in the culinary field, and were I so narrow minded as some, I'd never learn new ways of BBQ'ing and discover some awesome ways of cooking.

[bbqLuv]

FireMan
I am moron the idiot side, than the idiot side of morons.
For example, like an idiot when I under cook BBQ I should have left them moron the grill.

[Steve R.]

AllenW , you are not as outside the mainstream here as you seem to think. We all have our favorite way of doing things, and this is just a place to bounce ideas off others who have a common interest. There is no right or wrong way.

[bbqLuv]

@AllenW I may be an idiot and a moron, but I am Happy. PBR Happy. Grilling Happy. Smoking Happy, Sharing an Opinion Happy. Amazing Ribs Happy.
So There!

[AllenW]

I said if you told me my way sucked because your way was the only way not if your happy..., my condolences on the PBR, but as long as your happy that's what counts to you.... Yes I'm teasing.