New Informal Survey: Ribs, Wet or Dry?


 
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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Babek:
I lightly coat both sides of the rib with a brush half hour before pulling them, this carmelizes the sauce. Then pull the water pan and give them 5 minutes each side over the direct heat. Seems to work well for me...kind of an in between wet and dry.. <HR></BLOCKQUOTE>

What he said!!! Sometimes dry as well when wanting to judge a new rub!
 
Dry rub to start with, then glazed with a thin spicy sauce (2 parts Dreamland and 1 part vinegar) a few times during the last hour of cooking. It essentially comes off dry but with a firm and moist texture. Warm sauce on the side.
 
Folks,

Rather than starting informal polls here in the Barbecuing Forum, I would prefer to run these in the Polls Forum. That way we can capture all these comments from folks, plus get a numerical vote, as well.

So if anyone has a poll suggestion, just drop me a line by clicking "Contact Us" at the bottom of the page.

Thanks,
Chris
 
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