Beef back ribs - sauce or dry?


 
Mark Foreman

Mark Foreman

TVWBB Wizard
I have a slab of COSTCO beef back ribs. Thinking of bustin’ out the WSM 22 for the cook as I usually use my Kamado E6.
using red oak, mustard, and homemade Amazing Ribs Bib Bad Beef Rub.
Serving ribs with Smokey root beer beans and fresh sourdough bread.
Question I have is, should I sauce or serve them “dry”?


opinions?
 
Mark Foreman said:
I have a slab of COSTCO beef back ribs. Thinking of bustin’ out the WSM 22 for the cook as I usually use my Kamado E6.
using red oak, mustard, and homemade Amazing Ribs Bib Bad Beef Rub.
Serving ribs with Smokey root beer beans and fresh sourdough bread.
Question I have is, should I sauce or serve them “dry”?


opinions?
Click to expand...
So, have you ever cooked them? If so, do it different this time? If you have never cooked them, maybe sauce half the slab so you can compare? It's totally subjective, so hard to say what you SHOULD do. I've done them both ways, and like them both ways, they are just different. I've also wrapped and not wrapped with good success.

R
 
Rich G said:
So, have you ever cooked them? If so, do it different this time? If you have never cooked them, maybe sauce half the slab so you can compare? It's totally subjective, so hard to say what you SHOULD do. I've done them both ways, and like them both ways, they are just different. I've also wrapped and not wrapped with good success.

R
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Have cooked them many times in the past. Most often, served with sauce. Was researching recipes and found most have you serve them dry with sauce optional. That’s what led to the question. I did decide that I will cook ribs and beans on the WSM. Been over a year since I cooked with it.
 
Only once have I been able to get decent Beef Ribs. I made up a homemade rub of Salt Pepper Garlic (SPG aka Trinity) and they were amazing. If I ever get the chance to do it again, I'd likely do the SPG again, but I might spritzer them just to help keep them from drying out (I rarely wrap anything)
 
Thank you all for the comments, much appreciated.

After a discussion with corporate (the wife), here is the final decision for todays back ribs.
Summit E6 with JD lump and red oak
Back ribs are COSTCO
AmazingRibs big bad beef rub
Cider vinegar and water spritz, no water pan
wrap at 3 hours
serve dry with brisket finishing sauce on the side
Side dish is Root Beer BBQ beans
 
That sounds like a neck of a good plan Mark. Can't wait to see the results.
By the way, my family likes sauce on the side, so that is how I do it.
 
I vote dry sauce on the side even when I do wings now I do a dry rub drag mine through some Buffalo sauce after and the wife who does not like Buffalo uses what she wants.
 
Mark Foreman said:
I have a slab of COSTCO beef back ribs. Thinking of bustin’ out the WSM 22 for the cook as I usually use my Kamado E6.
using red oak, mustard, and homemade Amazing Ribs Bib Bad Beef Rub.
Serving ribs with Smokey root beer beans and fresh sourdough bread.
Question I have is, should I sauce or serve them “dry”?


opinions?
Click to expand...
Put them out dry and have some warm sauce on the table as a condiment. Wife and I like ribs a light glaze but when I'm cooking for others, I let them make the choice.
 
ChuckO said:
You're talking about Manhunt? I want to watch that, but I'm waiting until it's seasoned out. You like British TV? If you do, check out Fortitude

en.wikipedia.org

Fortitude (TV series) - Wikipedia

en.wikipedia.org en.wikipedia.org

Good stuff
Click to expand...
I'm sorry that's me thinking everyone knows what I'm thinking, my wife gets on to me about saying stuff out of the blue. I was referring to the show Doc Martin. Grew up on Brit tv from Monty Python to Faulty Towers to The Young Ones and more. Indian Doctor is really good and I suspect in place to resume a kind of Doc Martin thread since it's going away...regrettably :(
 
ChuckO said:
Only once have I been able to get decent Beef Ribs. I made up a homemade rub of Salt Pepper Garlic (SPG aka Trinity) and they were amazing. If I ever get the chance to do it again, I'd likely do the SPG again, but I might spritzer them just to help keep them from drying out (I rarely wrap anything)
Click to expand...
I haven’t been able to get good beef ribs around here for 20 years. I have bought some chuck short ribs from Creekstone Farms when they were on sale. No sauce for me, I have plenty of sauces if someone wants sauce.
 
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