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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-20-2019, 09:18 PM   #1
AKMIMNAK
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Default Totally Naked Spare Ribs - No Rub or Sauce or Wrap

Just Meat & Smoke!

I couldn't believe how good these were, and the color they got with no rub help!

Video linked below if you want more deets. Here's some pics. The traditional rib video (rubbed/sauced/wrapped) and the PBJ rib video will be publishing soon as well.

*In the last photo below, the naked ribs are the one on the bottom right. No rub or sauce, just color from cherry wood smoke.

https://youtu.be/wWXZjReeJwI
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File Type: jpg 20190413_163245.jpg (53.9 KB, 638 views)
File Type: jpg 20190413_163259.jpg (59.1 KB, 636 views)
File Type: jpg 20190413_181815.jpg (73.0 KB, 636 views)
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Old 04-20-2019, 09:27 PM   #2
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Looks really good. It is amazing how much flavor and color you can get from just charcoal and smokewood. Chris
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Old 04-20-2019, 10:58 PM   #3
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Man, I tried it before and I did not like it. It was jerky like and stringy. I was trying to smoke ribs with a neutral flavor profile so I can try some wing sauces on them. That was a bad idea too, lol.
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Old 04-20-2019, 11:04 PM   #4
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I can totally send you some salt
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Old 04-21-2019, 06:30 AM   #5
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They totally look good, and probably better than a lot that I have eaten at restaurants.
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Old 04-21-2019, 07:26 AM   #6
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Now you are making Bbq.
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Old 04-21-2019, 01:35 PM   #7
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Preposterous! No wrap? No rub? No sauce?

If such a thing takes hold, you might start getting threats from the suppliers of foil, rubs and sauces.

I'd sleep with one eye open- just sayin'

( Looks great. I can't make myself do such a thing. I'd say "what's a little salt and pepper gonna hurt?"- next thing it'd be a full rub dusting and thinned out SBR for a finish)
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Old 04-21-2019, 02:26 PM   #8
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Just the meat. Sounds good
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Old 04-21-2019, 06:40 PM   #9
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I’m guessing you really get the smoke profile of the wood you’re cooking with, when you go all nekid like that... what did you use for the cook, Jonathan? Inquiring minds and all...
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Old 04-21-2019, 06:46 PM   #10
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Those look fantastic!!!

Bet it won’t be the last time you cook ribs like that!
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Old 04-22-2019, 02:36 PM   #11
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Quote:
Originally Posted by SMetroHawkeye View Post
I’m guessing you really get the smoke profile of the wood you’re cooking with, when you go all nekid like that... what did you use for the cook, Jonathan? Inquiring minds and all...
Cherry! And it was awesome. The external color and the interior smoke ring color both received that. Beautiful color and great wood taste.

Quote:
Originally Posted by 4ever3 View Post
Those look fantastic!!!

Bet it won’t be the last time you cook ribs like that!
Probably not the last! I really enjoyed them and they were actually better today (9 days later!!!).
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Old 04-22-2019, 03:36 PM   #12
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I think folks get a little crazy with rubs and injections and “hanging meat” and this and that blah blah blah... Oh and “layering” rubs like it’s gonna hit yer taste buds at different times...

The beauty (to me) is cooking good meat and letting it stand on its own...


Rub, inject, layer, hang (upside down or right side up) all you want, but sometimes ya just need to smoke some neked meat...
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Old 04-22-2019, 04:33 PM   #13
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I've been on a Dry Rub kick lately and I really like the texture better than wet ribs. I never wrap my ribs, so just skipping the sauce. I do mop occasionally with apple juice, vinegar, and oil after the first two hours. These were all cooked on my FEC-100 with a 50%/50% blend of BBQ Delight Hickory and Cherry Pellets.

I've also started experimenting with savory rubs like Butcher BBQ Grilling Addiction or How to BBQ Right AP Rub. These are two of my favorites on red meat, and turns out they are also fantastic on Pork! Adding some course black pepper which gives great texture.

Raw Dry Rub Spares
Dry Rub Raw Spares by David Miller, on Flickr


Cooked Spares
Dry Rub Spares by David Miller, on Flickr


Memphis Style Dry Rub Loin Backs
Dry Rub Loins by David Miller, on Flickr
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Old 04-22-2019, 04:37 PM   #14
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Whenever I do ribs, I split them up 50/50 wet/dry. Some of my East coast neighbors love them dry, rub only.
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Old 04-23-2019, 08:38 AM   #15
AKMIMNAK
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Quote:
Originally Posted by Bacchus2b View Post
I've been on a Dry Rub kick lately and I really like the texture better than wet ribs. I never wrap my ribs, so just skipping the sauce. I do mop occasionally with apple juice, vinegar, and oil after the first two hours. These were all cooked on my FEC-100 with a 50%/50% blend of BBQ Delight Hickory and Cherry Pellets.

I've also started experimenting with savory rubs like Butcher BBQ Grilling Addiction or How to BBQ Right AP Rub. These are two of my favorites on red meat, and turns out they are also fantastic on Pork! Adding some course black pepper which gives great texture.

Raw Dry Rub Spares
Dry Rub Raw Spares by David Miller, on Flickr


Cooked Spares
Dry Rub Spares by David Miller, on Flickr


Memphis Style Dry Rub Loin Backs
Dry Rub Loins by David Miller, on Flickr
Beautiful!
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LSG 20x42 Giveaway Video:
https://www.youtube.com/watch?v=uddf7HM5WDM
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