Smoked a nice rack of ribs for my wife today. 6 1/2 hrs in the smoke. I decided to sauce about half the rack and not the other. Ribs were dry brined for 12+ hours and then liberally dusted with MMD. My opinion is that the un-sauced section had much more smoke flavor than the sauced area. The sauce was a KC style, and while it is an excellent sauce, it masked the smoke flavor many of us crave. You choose.
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I prefer sauce on the side -
Most people like the sticky ribs. It helps if you put a little spin on the sauce. Think smokey ancho peppers.Comment
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I buy the cheapest BBQ sauce at wolly world, lay it on near the end.
Using Huskee's rub, I have done some just for me and instead of saucing near the end I sprinkle a little more rub.Comment
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I've experimented by saucing halfway through the cook, and adding a couple more light coats. Ehhh, not a good idea. The wet sauce sucks in the smoke, and that's not a good thing. I'll eat anything, but my personal fave is a good rub, a good fire, no wrap and no sauce. On the side if at all.Comment
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Huskee's rub? What's that?Originally posted by Jerod Broussard View PostComment
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Huskee rubs his flaky arms violently and sends me the "shavings" or this https://pitmaster.amazingribs.com/fo...rib-rub-recipe -
Dang Jerod Broussard .. I made a boatload of MMD a short while back but now I wanna try that. But at the moment I'm rolling with only a PBC, so the brown sugar heaping on top isn't gonna work unless I'm just doing 1 rack. And Huskee nice work.
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Like wings, I love ribs both ways. There are some awesome dry rubs and some awesome rib recipes with glaze, jellies and all kinds of different sauces.
I like my ribs both ways. I love a good dry rub. There is something about dry rubbed ribs. The bark is always sensational and they feel more like a serious BBQ rib.
But I really like some Texas Rib Candy, Tiger sauce or some Blues Hogs Sauce glazed over my ribs in the last 20 mins of cooking, with the heat cranked up just a bit. That is a special treat. And that is what it is, a treat, especially in the KBQ.Comment
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Sometimes I sauce and sometimes I don't but I do like the unsauce ribs better.Comment
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I usually brush on a very light coating of Sweet Baby Ray's. Just enough to get a little shine. If anybody wants more than that, I will make it available for them to apply it themselves.Comment
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A couple of weeks back, I smoked two racks. The first was "Ed's Famous" - basically just a simple rub; the second, Meathead's Chinatown. Now personally I prefer my plain ribs. But the audience preferred Meathead's. So it goes.Originally posted by smokinsteve View PostComment
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I've tried "Memphis" style ribs, with Meathead's suggested Memphis dust, and to me they were just "OK". I like sauce, carmelized, on my ribs.
I'm also a KCBS certified judge, and I can tell you that if you're competing and don't sauce your ribs, you will not win.Comment
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TBoneJack, I learn Something Every Time You Post! Thank You!
From a Backyard Cremator in Fargo ND, Dan
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Personally I prefer a dry rub but like TBJ mentioned you won't win in a comp without sauce. Best commercial ribs I ever ate were the dry ribs from Joes of KC (formerly OK Joes).Comment
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Seconded on Joe's out in the gas station on the Kansas side of KC. -
Central Nebraska. Try to get to KC every summer for baseball and BBQ -
Greatplainsbrewer which town are you in? I grew up in Lex and now reside in Papio.
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I'm about 50/50 on sauce and it pretty much comes down to whether it feels like a sauce day or not. The wife and daughter like the sweet stuff so I usually cook 2 racks, one gets sauce and the other maybe, maybe not. If I'm saucing for me I like Johnny Harris or Vergo's Rendezvous, the girls get the new Heinz KC sauce.Comment
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I have half a mind to glaze at times toward the end. I can go both ways. Me and the Moonunit like dry rub sometimes, and a sauce others. And that's all I have to please. Lately I have tried a few. The BBQ Sauce from Malcolm Reed is dang near my favorite other than Blues Hog. Another one of my faves is a sauce that was come up with way back on The Virtual Webber Bullet about 10 years ago I think by Larry Wolfe. I have used it on everything, including some wings just last weekend.
Orange Marmalade Sriracha Sauce. Totally FABULOUS on wings but a good knock out punch on ribs too.
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