Just putting BBQ sauce on ribs does not make them real BBQ ribs. Counterfeit copies, not true BBQ.
Oven-baked ribs and sauced,
Boiled ribs and sauced,
Pressure cooked and sauced,
Crockpot and sauced,
Although they may be mighty tasty and paired with PBR.
Happy grilling on you
John "JR"
Minnesota/ United States of America
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Raw sauce on the side does not taste at all the same as sauce caramelized on the meat during cooking. IMHO, BBQ sauce tastes best when it has been sizzled, and even lightly charred, over direct heat. Better than baked on like most of the YouTubers do it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree. Ruby Tuesday - strange as it sounds and as much as the pitmaster in me hates to say it- makes some great ribs. They are grilled & sauced, not smoked, no bark. But, they are good because it's pretty tasty sauce. I call them "restaurant ribs", not "ribs" though. Standalone "ribs" are their own kinda special as we all know. Some folks 'round here call those type of ribs "wibs".
I like to apply sauce toward the end of the cook in order to create a glaze. Back in the day when Iād smoke ribs in advance for a special occasion I wouldnāt apply sauce at all while smoking. Then a day or two later Iād apply sauce and baste them lid off over a hot gas grill. Iād flip quickly and would keep brushing each side with sauce and then flip until I ran out of sauce. After 6 -8 flips theyād have a good glaze and would be warmed through.
This way of saucing is what I do every time (not the cook ahead and reheat part). I try to limit it to 2 applications of sauce per side now, although I didn't always.
I still make the following ribs once in a while. They are so good. Oven Braised and Broiler finished. Alton Brown never calls them BBQ ribs so in my opinion he has committed no foul.
I do change Alton Brownās rib rub a bit. Itās too salty for my taste. I go 8 2 1 and 1. Only 2 parts salt not 3 as the video shows.
No sauce here, sauce is on the side. I do put the sauce in a pan on the smoker for an hour or so to heat and get a little smoke in it and serve it as a dipper.
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Being Polish-Lithuanian, grandma always made braised ribs over sauerkraut. Then when I was taking care of her, she taught me how to do it. I always picked off the sauerkraut (I know... bad Polish girl). Then I made my own sauerkraut. I am in love!
"it was the meat that is sweet" to feed the fleet, to them I greet, and then beat feet. But store-bought sauce is no a cheat in the evening heat.
Now my comment is complete.
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