Am I being too simple with my ribs??


 
You know I was in the same boat this year - going into my 4th year of owning a WSM -

regardless I had a cook off with a friend and while both of us had great ribs it turned us on to both try new techniques.

I have recently started cooking for 3hr and then foiling for a 1hr with a wet rub. Then rest in cooler for at least an hr. Only one set came out over cooked (falling off the bone)..

Keep trying new things. hmmmm... Guess I need to fire up the pit Sat! good luck
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
A question for you, Bryan

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I prefer my ribs with no sauce as well....Spraying is a waste of time IMO. HTH </div></BLOCKQUOTE>

If you don't sauce or spray, what do you do "different" on your rib cooks? </div></BLOCKQUOTE>
Mainly Rubs, they are endless, really when you think about all the combos that one could dream up. I cook ribs for alot of people, and they get sauced because that's what they want. I use Head Country Original, because that's my favorite sweet red BBQ sauce, and everybody I cook for loves it. I have gone through over a case and a half of it so far this year. I myself like dry ribs, or ribs with a glaze on them.
 
Thanks, Bryan S...looks like we are on the same page. I play around with my rubs all the time. Not afraid of change in that area.

And though I haven't sauced my ribs yet, I'm not totally anti-sauce...I do use it for some things. My family has been unanimous in their voting that Head Country is the best sauce we have tried.

Not sure exactly when it will be because my schedule is very busy the next week or two, but a few racks of sauced or glazed ribs will be hitting my table soon.
 
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