A
a55bag
Guest
I was watching this guy on youtube http://www.youtube.com/watch?v=-ZSlJlyqAEU and he says to mop them first and then rub them down just before they are done. Anyone try this method?
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bbq ron
is one Smokin' Farker
no, i sure haven't, sorry 
nope
Nope. Not even interested in that technique.
B
Big Mike's BBQ
Guest
That is the traditional Memphis dry style rib method. Some will rub at beging and end, some just at end.
Big Mike
Big Mike
Balls Casten
is Blowin Smoke!
Like Mike said all Memphis ... Charlie Vergo's!
It does take a different rub and I think very good that way. Not my favorite but I do order the dry rub when I'm in town.
They cook em' in the bags you see on the top rack. Then cut and sauce them and back on the smoker closer to the fire. Pull them off and dust them with rub.
http://www.hogsfly.com/Category.php?category_id=3
It does take a different rub and I think very good that way. Not my favorite but I do order the dry rub when I'm in town.
They cook em' in the bags you see on the top rack. Then cut and sauce them and back on the smoker closer to the fire. Pull them off and dust them with rub.
http://www.hogsfly.com/Category.php?category_id=3
bigabyte
somebody shut me the fark up.
You could also look at it as layering flavor, or even like when making chili how you add more chili powder at the end to liven up the seasonings that have dulled during the cooking process.
H
Hugh Jorgan
Guest
Is the rub really sugar heavy? That is what I was thinking last night when I saw this.
A
a55bag
Guest
its got no sugar in it
dmprantz
is Blowin Smoke!
For the record, Rendevous (sp?) does do dry ribs this way, but they also grill them in stead of smoke them. Several other memphis places do the same, but not all. As mentioned, it is not the same rub most ppl here use. Google recepies for Redezvous or Neely's dry ribs and that should be a good start.
dmp
dmp
