I've found that I like to cook ribs two ways. That's baby backs, spare ribs, and St. Louis cut. The first way is just to put them on my Backwoods G2 Party water smoker, expose them to smoke for about an hour and a half, and then finish cooking them on the smoker. Cooking temperature is 275, and it takes 3 - 4 hours to cook them, depending on how large the rack of ribs is. Diners put sauce on them at the table when they are eating them. The second way, is once they have been exposed to smoke for an hour and a half, I wrap them in foil to finish cooking them. When they are done, I remove them from the foil, cover them in sauce, and put them on my Weber gas grill set on high. This grills a crust onto them that is very tasty.
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I would eat both and you wouldn't have to ask, "C'est bon?" -
So Memphis style (sauce on the side) vs Kansas City style (sauce painted on)... Dry or Wet... Both are tasty.
Personally I most generally do Kansas City Style but I don't wrap. I just paint the sauce on during the last 30 minutes or so.
I even do this for unsanctioned backyard style competitions and still get called.
Like Jerod said though... I'm not going to turn down either.Comment
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I cook ribs 1 way... I dry brine them the night before and put my rub on right before they go in the cooker. I want them refrigerator cold going on the cooker. I cook them at 200° on my BGE for the first hour and turn the heat up to 225° for the rest of the cook. I don't spritz or mop. I don't wrap them and I don't apply sauce to them on the cooker. I remove them when they pass the bend test. The Kamado keeps them moist and tender.
It's pretty simple really...😆Last edited by Breadhead; July 14, 2016, 01:31 AM.Comment
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I don't sauce while cooking on the PBC (too lazy, and don't want to drop them) but I sometimes sauce for 20 minutes or so when they are easy to get to on the BGE. Which do I like the best? The one that is on my plate at the time!Comment
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I stopped wrapping a couple years ago and haven't been disappointed. And I've done ribs twice on my kettle with S&S, and I prefer them that way to the BGE. Put that in your pipe and smoke it!Comment
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I'm basically done saucing my ribs. I like a memphis dry, regardless of whether the rub conforms to memphis dry. Caramelized sauce just doesn't work for my palette anymore.Comment
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I've never sauced ribs but one time way back in the day. I like my ribs dry. So do most of my guests. I'll serve sauce on the side. And I make my own 3 sauces; one is a sweet sauce, one is a semi spicy, and the third is a nuclear hot sauce.
I dry brine, then the night before the cook, I'll coat with rub and refrigerate overnight. The day of the cook, I'll take the ribs out, recover with rub, and place in the refrigerator until the KK comes up to temp for an hour. Then it's on the grate until the ribs pass the bend test. For St. Louis cut (my preferred cut of rib) that's about 5-6 hours at 225F. For Baby Backs they generally go 4-5 hours at 225F. And NO! I don't wrap and no Texas Crutch. Never had a complaint. The very few times I've crutched, a couple of my guests just kind if looked at me as if I had lost it.Comment
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I love ribs with sauce. I love ribs without sauce, too.
That just about sums it up, I think.
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I will put a thin layer of sauce on for the last 30 minutes of the cook on both my PBC and my big smoker. I've had people add additional sauce, and some that don't. Many people don't realize that I sauced them. I like the flavor profile of the thin layer of sauce, cooked down with the rub.Comment
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I brush them with some Texas rib candy and Texas pepper jelly the last 30 mins. We love that stuff it begins with sweetness follow with a little heat.Comment
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By popular demand (emphasis on "demand") I tend to sauce during the last 20-30 minutes most of the time. The DW is inordinately fond of "candy" ... pork, chicken, you name it. I'm standing my ground with respect to beef though ...Comment
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I am more prone to use my glaze for wife's candy needs: Syrup (grade B maple or coffee) + Vinegar (Sherry or apple cider, though the sherry comes out better) + tabasco in a 5:4
ash-3dash ratio. Produces a great candy bark, clean flavors, but intriguing.
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Potkettleblack - sounds good and well worth trying. Thanks! -
I suspect any dark, non-fruity syrup would work... we did a side by side with maple and coffee, and couldn't really tell the difference without really thinking hard about it. The sherry vinegar works better, but the ACV is a lot cheaper.
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