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| Pork ribs: Wet or dry?
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TVWBB Member |
Thanks for that info Tim, I'm still learning BBQ and Smoking terminology. I have Smoked only dry (8 times) so far. I BBQ (Geneisis 1000) wet most of the time. Genesis 1000 Series LP Gas 7-30-99 /Smokey Mountain Cooker 7-26-06 /One-Touch gold 8-26-09 |
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New Member |
Sometimes I serve them dry, sometimes I sauce them right before I wrap them in foil to rest for a bit before serving. Usually I do some of both -- my wife and most of my usual guests like 'em wet, but I often prefer mine dry, with sauce on the side.
18.5" WSM, green s/s Performer, Summit S-670, Genesis 1000, misc. kettles |
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New Member |
I usually add sauce in the last 30 minutes or so of my cooking as you can see HERE
But after reading all the comments on dry ribs I'll have to do some of each next time I fire my WSM up 22 1/2" WSM - Brinkman 2600 Pro Series Gas Grill - Brinkman Gourmet Charcoal Smoker |
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New Member |
I prefer dry ribs because IMO the sauce adds nothing to the taste of the pork and rub. That being said- about 1 1/2 years ago for a family get together I foiled 3 racks of ribs with brown sugar and sauce on the meat side and the family loved it so that has become the expected norm. I try to eat ribs with as little of the goo as possible.
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TVWBB Fan |
Dry, sometimes ill glaze the ribs after they are done and off the smoker resting.
WSM, GOSM, Weber Kettle "if it starts in the smoker, it finishes in the smoker." |
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TVWBB Member |
I tell ya, dry just seems, well, dry. It's just not Q w/o the sauce.
"Teach a Man to Q, and he'll feed em' for a lifetime..." 18.5" WSM w/DIY Auto Temp Controller, Performer, Kenmore Gasser, Cheap Charcoal Camp Grill |
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TVWBB Member |
If you learn to cook ribs correctly they will not be dry.
Granted, sauce is a vital part of BBQ, but where I come from, it is customarily served on the side so that the diner can decide what type and how much. Smoky Okie |
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TVWBB Member |
[QUOTE]Originally posted by Tim Dickey:
If you learn to cook ribs correctly they will not be dry. QUOTE] Don't get me wrong, the ribs are plenty moist with excellent flavor, just missing the sauce. "Teach a Man to Q, and he'll feed em' for a lifetime..." 18.5" WSM w/DIY Auto Temp Controller, Performer, Kenmore Gasser, Cheap Charcoal Camp Grill |
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TVWBB All-Star |
dry is the only way to go,wet ribs is to hide mistakes
Smoking in South Texas 1 - 26.75" weber kettle 2 - 22" otg kettle's 1 - 18" wsm modified to a 22" wsm |
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TVWBB Member |
BBQ ribs is like eating wings, Stack of napkins and a beer with sauce on your face covering a big smile.
22.5" performer, 22.5" WSM Smokers x2, Weber Smokey Joe, 3 Beers on Tap! |
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TVWBB All-Star |
Dry no wait Wet. How about a rack of each?
Life isn't like a bowl of cherries..... It's more like a jar of jalapenos. What you do today is likely to come back and burn you in the butt tomorrow. |
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TVWBB All-Star |
I would give it a toss-up between:
-Dry (with a good rub, of course) -Damp (just a light coating of a sauce that complements the rub) more of a "glaze" Swimming in sauce is a definite "no-no" in my book! 18.5" WSM 2008, Weber Spirit 700-LP 1995ish |
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TVWBB Guru |
I'm pretty sure friends and family would revolt if I tried to serve dry ribs! Cook 'em dry,then a glaze at the end. Good stuff!
Hi,my name is Phil,and I'm a Q-A-Holic! :-) |
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TVWBB Member |
In Oklahoma and Texas it is pretty much protocol that ribs be served w/o any sauce on them (not dry, but just w/o sauce), and sauce (usually 2 or 3 different ones) on the table. It is generally thought that if the ribs are good enough, they don't need any sauce, but it is there for those that want it, and they are able to use the sauce of their preference.
Arounde here, glazed ribs are a sure sign of a chain restaurant. Smoky Okie |
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TVWBB Fan |
Wet ribs here.
26.75 OTG, 18.5 WSM, Char Broil Advantage gasser |
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TVWBB Member |
Soooooo, what is this deal with wet or dry. I don't like dry meat, and I don't know anyone that does.
why don;t se just ask if you want your ribs pre sauced for you or if you prefer to add your own sauce, and the sauce of your choice? Smoky Okie |
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