Advice for a good dry smoke pork rib recipe


 
R

Rick Masters

New member
Going to be smoking some pork loin backs this weekend for a party. Would like to deviate from the standard smoked/sweet sauce variety and try something different.

What I'm looking to do (and this really suits my taste better), is to use a dry rub only that has some kick to it, baste with apple cider but when it's all said and done .......NO BBQ sauce required ! In many instances I feel the sauces kill the flavor ......but I know I'm in the minority here. Maybe it's all the time I spent in Texas that chilled me on ketchup and brown sugar flavors. Can anyone share a recipe that they've had success with? Thanks in advance !
 
I never sauce ribs - or anything else - while cooking. I love sauces but serve them on the side. Me, I prefer just a few drops of sauce per rib as I eat them.

Use your rub of choice or something like this. You can reduce the sugar if you wish.

Turning the cider into a simple glaze would be a thought. Cider is sweet on its own, so if you wish, mix 50-50 with cider vinegar, then reduce in a pot till syrupy. When the ribs are almost done paint on the glaze in a very thin layer using a pastry brush.
 
Thanks Kevin ...........this is exactly what I was hoping someone would post. And just to clarify, I hope I didn't imply that I sauced during the cook which I don't. I just want to eliminate sauces all together in fact. Thanks again !!!!
 
If you want something simpler I use a course rub of black pepper,garlic,onion and red pepper flakes.You can add some cayenne if you want a little mor kick. . If I want a little sweet I add some brown sugar. I very rarely have sauce on my ribs.
 
You must log in or register to reply here.

 

Back
Top