I Like My Ribs

[Recce]

A. Wet
B. Dry
C. What do you mean wet or dry? Well bless your heart.
D. I’m a vegan! Well bless your heart.
E. I don’t like ribs. See second sentence in choices C and D.

 

[Deeve]

At Hole in the Wall BBQ the order is brief
Pork
Hot
Wet
To-go
Thanks

 

[tfarny]

I like my ribs too.

 

[getbent]

lots of great ways to make ribs. I like both wet and dry.

 

[Redheadlvr]

I like both

 

[Kandinskyesque]

Very wet.
Boiled with onions garlic and leek in a pot for soup stock, then extracted and scraped along my teeth until they're dry.

 

[staxman]

I take my BBQ baby back ribs seriouly. I’ve always been mostly a homemade sauce kinda guy. However, after a visit to Memphis a couple of years ago, Charlie Vergos’ Rendezvous—down the alley from the Peabody Hotel, opened my eyes to alternative metheods. Theirs is a dry rub mopped constantly with a vinegar based solution. Devine!

 

[Fendereedo]

Dry for me.

 

[Engine Swap]

Damp?

 

[Skydog1010]

Gonna see if mom will let borrow the plane tomorrow. Headed for Beale Street, Memphis TN, USA. Gonna grab the LP just in case I get a chance to give some Blue's a quick chase.

 

[Phrygian77]

I prefer them sauced, but I don't discriminate as long as they're good ribs.

When I'm smoking ribs, I like the Kansas City style rub that's been banging around for ages (1/2 cup of brown sugar, 1/4 of paprika, and a tablespoon each of the usual suspects, plus a teaspoon of cayenne). It doesn't get much better than that. I used to wrap my ribs, and doing so with that rub, you really don't even need to sauce them.

 

[Blackmore Fan]

I take my BBQ baby back ribs seriouly. I’ve always been mostly a homemade sauce kinda guy. However, after a visit to Memphis a couple of years ago, Charlie Vergos’ Rendezvous—down the alley from the Peabody Hotel, opened my eyes to alternative metheods. Theirs is a dry rub mopped constantly with a vinegar based solution. Devine!

Make a point of visiting the original Arthur Bryant's in Kansas City. They have amazing barbeque. I don't remember how they prepared their ribs, but *everything* they prepare is excellent!

 

[johnny k]

Yes !

 

[andy__d]

Naked, (apart from salt & peppr), with the fat crisped ‘til it’s like cracklin’ on the grill, then dunked in sauce (a little yoghurt or skyr as a low sugar binder, mixed with lashings of Louisiana hot sauce) as you eat them.

or, slow cooked in a broth of carrot, onion and mushrooms, ‘til the meat falls right off the bone, and served over couscous.

so both, I guess…

 

[Peegoo]

Baby baby baby I'm gonna COOK the wee BABY.

GET!

IN!

MAH!

BELLEH!

 

[Dave Hicks]

I use mine to keep my insides inside me, where they belong.

D.H.

 

[brookdalebill]

Both!
Dang, now I gotta go to Black’s BBQ for lunch.
Thanks for reminding me!

 

[Hey_you]

Dry. They can be mopped later. Or on the side.

 

[teletimetx]

I like’em both.

When I read about the dry fanaticism, it starts to sound a lot like cork sniffing.

I could be wrong - just tired of this v that.

 

[Lawdawg]

Dry rub overnight, smoke 2 hours, wrap and finish 2-3 hours in oven, then brush with sauce and finish uncovered last 30-40 minutes. Technically counts as wet, but the sauce is closer to a glaze.

Honestly, I love ribs just about any 'ole way. As long as you take your time cooking them, ribs are super forgiving and pretty hard to mess up.