Dry or Wet ?

nutoknives · Jun 12, 2016

Just wondering how the
Heads like their Ribs
Dry Rub Tonight but after 3 and a half hours, eating the rubbed ribs and wife says like the Wet a Little more these are great but wet the Ribs next time
How you all do your Ribs ?

1066vik · Jun 12, 2016

dry - and add sauce at the end if they need it.
even when cooking wet ribs, the sauce is only added 20 minutes before taking them off the heat.

nutoknives · Jun 12, 2016

1066vik said:
dry - and add sauce at the end if they need it.
even when cooking wet ribs, the sauce is only added 20 minutes before taking them off the heat.

Yah make some wet 1's
Marinate for 12 hrs pior to heat then an extra 8 coats of sauce while the cook slow for 4+hrs
So Far all islander favorite
Know the south peeps go for the dry

NCSlice · Jun 13, 2016

I love dry ribs but haven't effectively been able to make them at home to my satisfaction. Wet ribs is a peice of cake, I can get them perfect every time
For me, dry needs a nice seasoned crust on them to keep me away from the delicious sauce. So...guess I'll say wet since that's how I usually make them.

NCSlice · Jun 13, 2016

nutoknives said:
Yah make some wet 1's
Marinate for 12 hrs pior to heat then an extra 8 coats of sauce while the cook slow for 4+hrs
So Far all islander favorite
Know the south peeps go for the dry

Damn...that's a lot of work! Just salt and pepper, 3hrs at 250, sauce at the end on broil...bottom up first, then flip (carefully because they're falling off the bone) then the top till burned to your liking. Bam. Oh, wrapped in foil until the sauce stage.

wildnewfie · Jun 13, 2016

Combo... A nice dry rub with a little heat to flavour the meat during cooking and then a sweet sauce added just before they are done. I turn up the heat on the bbq to help the sauce firm up a little so it ends up a bit sticky as ribs should be. When you eat them you get he sweet and savoury taste up front then the heat comes in to give a nice overall taste... Darn it now I want ribs!

tobiism · Jun 13, 2016

If you don't slice them up with a 5 well then you're no Daisy at all.

This post made necessary by the lack of Becker content

bootzon · Jun 13, 2016

Dry Rub. From a pitmaster that has cooked more ribs than Carter has pills.

Yetidayhiker · Jun 13, 2016

Dry. With a twist. I wrap em tight in foil for the last 1/2 to 1 hour on the smoker with a little cider vinegar.

bootzon · Jun 13, 2016

Yetidayhiker said:
Dry. With a twist. ...

Are you making ribs or a martini?

Good advice on the foil, but I'd recommend trying the vinegar on the raw meat before the rub and marinate in that for no more than a day. 90 minutes usually works for me. I'd also recommend 235 as your average temp for better smoke flavor.

Any Treagerites here?

Yetidayhiker · Jun 14, 2016

bootzon said:
Are you making ribs or a martini? Good advice on the foil, but I'd recommend trying the vinegar on the raw meat before the rub and marinate in that for no more than a day. 90 minutes usually works for me. I'd also recommend 235 as your average temp for better smoke flavor.

Any Treagerites here?

Bootz,

That's great advice, thanks. The vinegar soak does get em a little sloppy. I can say the vinegar works well on pulled pork, it gets them eat past "the stall" phase. If any folks want a good BBQ resource, checkout amazingribs.com.