BBQ Ribs: With Sauce or without? in Leftovers, Bacon, and Drinking! Forum

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BBQ Ribs: With Sauce or without?

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RichInBunlyGoodness	BBQ Ribs: With Sauce or without?		Lead	[-]
Posts: 5051 June 1, 2012 4:20 PM	Remove this ad If they are expertly rubbed and smoked, I greatly prefer them with the sauce on the side. That is how I serve them. BBQ sauce is often cloyingly sweet and just overwhelms the meat flavor.
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Danofiveo		#1	[url]	[-]
Posts: 12740 June 1, 2012 4:31 PM Gobbz's biggest fan	RichInBunlyGoodness wrote: If they are expertly rubbed and smoked, I greatly prefer them with the sauce on the side. That is how I serve them. BBQ sauce is often cloyingly sweet and just overwhelms the meat flavor. Completely, 100% agree. Also, if unattended for more than a minute or too on a very hot fire, burn city... Minnesota is Native-American for BAD AT FOOTBALL...
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Myles Long		#2	[url]	[-]
Posts: 15744 June 1, 2012 4:33 PM	Depends upon the sauce. vinegar, molasses, brown sugar - good corn syrup - bad. --------------------------------------------------------------------------------------------------------- "Gentlemen, you can't fight in here! This is the War Room.' President Muffley --------------------------------------------------------------------------------------------------------- My Badger Sports Photos Older Tailgate/Bowl Trip Photos
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badgermnc		#3	[url]	[-]
Posts: 836 June 1, 2012 4:36 PM	Myles Long wrote: Depends upon the sauce. vinegar, molasses, brown sugar - good corn syrup - bad. This.
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sackman86		#4	[url]	[-]
Posts: 3383 June 1, 2012 4:38 PM	easy sauce
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4thngoal		#5	[url]	[-]
Posts: 6165 June 1, 2012 4:40 PM Denis Lemieux	I prefer to go with allowing the consumer to add sauce to their liking if I'm cooking, however it doesn't stop me from eating BBQ with sauce preapplied. I was in Memphis earlier in the week. Had some nice dry rub ribs one night. Some pulled pork for lunch. Used sauce on none of it. I did dip some steak fries in some sauce however. <<She kind of looks like Vern Lundquist with a wig on.>> >>Herschey 11-13-12
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ssbadger		#6	[url]	[-]
Posts: 1964 June 1, 2012 4:41 PM	RichInBunlyGoodness wrote: If they are expertly rubbed and smoked, I greatly prefer them with the sauce on the side. That is how I serve them. BBQ sauce is often cloyingly sweet and just overwhelms the meat flavor. Here in S Carolina we use mustard BBQ sauce. No sweetness there. That said, I enjoy my ribs with sauces in the side. I'll change up the sauces and just enjoy the ribs. Dano, good ribs should be smoked over a low grill, never one hot enough to burn them. "If this isn't nice, I don't know what is." Kurt Vonnegut
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Pointerpride102.muskieville		#7	[url]	[-]
Posts: 8680 June 1, 2012 5:24 PM Stalker of ThisCharmingFan	Properly rubbed and smoked, they need no sauce.
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Randall Station		#8	[url]	[-]
Posts: 609 June 1, 2012 5:37 PM	Agreed with everyone on the sauce. I lived in Cincinnati for four years and frequented some good rib places there, including the Montgomery Inn. While tasty, I found that the Montgomery Inn's ribs to be way to saucy. In my opinion, if you're saucing your ribs up that much, there's something wrong with the way you prepare the actuall meat.
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Ody		#9	[url]	[-]
Posts: 3093 June 1, 2012 5:39 PM	Good BBQ sauce. "The best thing you can do is act like a man and don't beg and plead and embarrass yourself."
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BB Fran		#10	[url]	[-]
Posts: 7376 June 1, 2012 5:59 PM *Moral fibre? Why, you little pasty-face...I invented* moral fibre!**	Remove this ad Good and gooder. 4th, where did you have the dry ribs? I remember a great meal after a trial in Memphis about twenty years at a place that claimed it was the best dry ribs joint anywhere, but I don't recall the name. - "What the heck; it's just life. It unfolds right in front of you." -- Bo Ryan
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Bucky4077		#11	[url]	[-]
Posts: 2411 June 1, 2012 6:55 PM	When I smoke ribs I do two racks, far more than my wife and I need. She wants them fall off the bone overcooked by being drowned in sauce. I do two hours in the smoker with hers, then finish in a slow cooker. Mine stay in the smoker (at 220) for another hour or so. Dry rub and no sauce, even on the side, for me. "The teacher are paying for it. The state budget is balanced. Everything is great now." Blab of Bacon 7/20/11
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RichInBunlyGoodness		#12	[url]	[-]
Posts: 5051 June 1, 2012 7:37 PM	Slow cooker?
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BW3		#13	[url]	[-]
Posts: 220 June 1, 2012 9:06 PM	Dizzy Pig's Dizzy Dust plus Bone Suckin' Sauce for me. Embarrassing to walk into store and ask if they have Bone Suckin' Sauce.
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Bucky4077		#14	[url]	[-]
Posts: 2411 June 2, 2012 6:39 AM	RichInBunlyGoodness wrote: Slow cooker? yep. She likes them slathered with sauce at the two hour point and set to simmer in a crock pot in the kitchen. The initial two hours in my smoker give the flavor she wants, and once in the crock pot they're her responsibility. I could wrap them in foil and accomplish the same thing in the smoker, but she wants what she wants. "The teacher are paying for it. The state budget is balanced. Everything is great now." Blab of Bacon 7/20/11
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scoobs69		#15	[url]	[-]
Posts: 5998 June 2, 2012 6:59 AM	Pointer for the score. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
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4thngoal		#16	[url]	[-]
Posts: 6165 June 2, 2012 7:17 AM Denis Lemieux	Blues city cafe, Fran. Corky's pulled pork catered for lunch. FedEx does nice things for their clients. <<She kind of looks like Vern Lundquist with a wig on.>> >>Herschey 11-13-12
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chimeinnow		#17	[url]	[-]
Posts: 7845 June 2, 2012 8:20 AM "I like stupid humor."	Bucky4077 wrote: When I smoke ribs I do two racks, far more than my wife and I need. She wants them fall off the bone overcooked by being drowned in sauce. I do two hours in the smoker with hers, then finish in a slow cooker. Mine stay in the smoker (at 220) for another hour or so. Dry rub and no sauce, even on the side, for me. Today's Recipient of the Good Husband Award
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Timster96		#18	[url]	[-]
Posts: 10000 June 2, 2012 9:23 AM Loudmouth Bastard "Cold pizza is for assholes. If the delivery guy brought it cold, you'd kick him in the fucking nuts."	Depends on the ribs, depends on the sauce.
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LumpyWideAss		#19	[url]	[-]
Posts: 6498 June 2, 2012 10:00 AM The flowing robes, the grace, bald... striking.	Timster96 wrote: Depends on the ribs, depends on the sauce. how big a difference can the ribs make on whether you want them sauced or not? As I rained blows upon him, I realized there had to be another way.
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Texascheese		#20	[url]	[-]
Posts: 654 June 2, 2012 10:39 AM	Remove this ad RichInBunlyGoodness wrote: If they are expertly rubbed and smoked, I greatly prefer them with the sauce on the side. That is how I serve them. BBQ sauce is often cloyingly sweet and just overwhelms the meat flavor. What do you use as your rub? Trying to find a good rub. Just picked up an electric smoker that I really enjoy using. While we are at it, what is the name of a good suace? I saw Bone smoking sauce. What else? Edited 1 time by Texascheese June 2, 2012 10:42 AM.
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BBQ Ribs: With Sauce or without?

BBQ Ribs: With Sauce or without?