Bigmista
somebody shut me the fark up.
I've heard that some people on rub the top side of their ribs. I was curious about sauce. Do you put the sauce on both sides of the ribs, just the top or turn in a dry rub rib?
Do you sauce both sides of your ribs?
- Thread starter Bigmista
- Start date
jtfisher63
is one Smokin' Farker
We sauce the bottom side only once and the top twice. I don't like flipping them around much so we only sauce the bottoms when we are pulling them out of the foil.
Jason
Jason
Puppyboy
Babbling Farker
Rub & sauce the top only.
Bigmista
somebody shut me the fark up.
What's your reasoning for this?
I put the rub and the sauce on both sides.
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I sauce and rub both sides.. pay a little less attention to the bottoms though. Jst quick dashs and brushes.
I think it all stems back to years ago, when watching emeril and he was seasoning both sides of something, he said,
"I hate one sided tasting food."
thats stuck and now I feel guilty when I ignore the bottoms. i even put rub on the fat caps of butts and briskets and I know some people ignore them too.
I think it all stems back to years ago, when watching emeril and he was seasoning both sides of something, he said,
"I hate one sided tasting food."
thats stuck and now I feel guilty when I ignore the bottoms. i even put rub on the fat caps of butts and briskets and I know some people ignore them too.
B
bbqjoe
Guest
Ribs were meant to be eaten with the sauce on the side.
paydabill
is one Smokin' Farker
I never really thought about saucing the bottom side. However, I think I am goign to start.
Bigmista
somebody shut me the fark up.
My logic is that most people bite a rib with the curve going up. You have to get the judges attention on the first bite. So why have all of the flavor stuff on the top if the judges tongue is on the bottom?
Westexbbq
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I'm a both on this one.
Rub and sauce.
Just not much on the bone side.
Sometimes no sauce at all.
Can I change my vote?
Rub and sauce.
Just not much on the bone side.
Sometimes no sauce at all.
Can I change my vote?
Bigmista
somebody shut me the fark up.
If the sauce is on the side, how do you get sauce in the middle of the rib?
Yes. As soon as you figure out what it is...
R
Roo-B-Q'N
Guest
I think I am broken then, I have the curve down.
We slather, rub, then cook and then put a slight layer of sauce on the tops only (just like the brisket to give it a shiny finish)
Bigmista
somebody shut me the fark up.
So when you eat your rib, it looks like a smile instead of a frown? Weird, man...
butts a fire
is one Smokin' Farker
We sauce and rub both side like most that do it we use less of both on the underside.
B
bbqjoe
Guest
Don't make me come down there!:wink:
C
CritterCook
Guest
Sauce and rub both sides. A wise man once told me (Jamee from Natural Born Grillers): You'll never win a KCBS without sauce.
smoke-n-my-i's
is Blowin Smoke!
I agree with this one... you only have a few seconds to WOW the judges taste buds. And where are the taste buds... on the tongue. So if the sauce is on the top of the rib, and almost everyone eats their ribs with the curve up, how are you going to get that taste to the tongue in the first few seconds???
But don't over due it... too much sauce, and they think you are covering up something....
Bill
We rub and sauce both sides. But have paid less attention to saucing the backside.
