I’ve been to Corky’s and Neely’s in Memphis for Baby Backs; Corky’s were way better IMHO. I prefer dry rubbed and ordered that in both places.
I’ve been doing my own ribs since February when I bought my CampChef Windwood SG and have used at least 4 or 5 different pork rubs. Here’s my question with regard to flavor/taste of my home cooked ribs. I have yet to produce anything at home that has that awesome flavor that I experienced while eating the ribs at both Corky’s and Neely’s. Why can’t I get that wonderful BBQ flavor that the restaurants produced or that I can get when using a BBQ sauce (Blues Hog is my current favorite)? Are there any dry rubs that will give me the full flavor that I get from sauce?
I’ve been doing my own ribs since February when I bought my CampChef Windwood SG and have used at least 4 or 5 different pork rubs. Here’s my question with regard to flavor/taste of my home cooked ribs. I have yet to produce anything at home that has that awesome flavor that I experienced while eating the ribs at both Corky’s and Neely’s. Why can’t I get that wonderful BBQ flavor that the restaurants produced or that I can get when using a BBQ sauce (Blues Hog is my current favorite)? Are there any dry rubs that will give me the full flavor that I get from sauce?
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