Question on ribs?

MuddHonda · Oct 9, 2009

UDS should be finished this weekend will do a fatty first, then ribs later, will use a rub. It looks like most ribs have a sauce on them when do I put it on and should I use foil and when?

Porky · Oct 9, 2009

Sauce usually goes on the last 15 or so minutes of your cook. I don't cook on a UDS and I don't recall anyone using foil on the UDS. I do sometimes on my Backwoods when I use the 3-2-1 method of cooking. The times are approx. and you adjust to the way your cooker cooks. 3 hours on the cooker 2 hours in foil with some apple juice/cider vinegar 1 hour to firm them and finish. Hope this helps.

monty3777 · Oct 9, 2009

when to sausce ribs: I usually sauce them about 30 mins before I'm going to serve them. Let's the sauce get hot and forms a kind of glaze. You want to avoid cooking the ribs with sauce because they will over caramilze and can make the ribs appear burnt.

I foil my ribs about half way through the cooking process.

blues_n_cues · Oct 9, 2009

what they said. i personally don't sauce-it's not a requirement.

Bbq Bubba · Oct 9, 2009

Nor foil.

blues_n_cues said:
what they said. i personally don't sauce-it's not a requirement.

jetfxr27 · Oct 9, 2009

http://wyntk.us/3-2-1-rib-method
Dry wet its personal preference.
Sauce always at the very end. Sauce is mostly sugar and burns quickly.

1FUNVET · Oct 9, 2009

I agree with no sauce or foil,just a good rub.Each person has their own tastes, so just try out what you think you will like and go from there. Experimenting with new flavors is always intresting-some good-some not so good.:-D

ansmith · Oct 9, 2009

This may sound crazy, but coat your ribs with mayonaise (I use Dukes) then dry rub. cook for 4hrs at 220, meat falls off bone.

TrustTheDust · Oct 9, 2009

ansmith said:
This may sound crazy, but coat your ribs with mayonaise (I use Dukes) then dry rub. cook for 4hrs at 220, meat falls off bone.

Mayo?? Seriously? need proof.

Hugh Jorgan · Oct 9, 2009

blues_n_cues said:
what they said. i personally don't sauce-it's not a requirement.

Bbq Bubba said:
Nor foil.

1FUNVET said:
I agree with no sauce or foil,just a good rub.Each person has their own tastes, so just try out what you think you will like and go from there. Experimenting with new flavors is always intresting-some good-some not so good.:-D

Here's the fourth vote for no foil.

I usually don't sauce on the grill unless I'm the only one eating, I still hardly ever do. If there are others around while the cook is finishing up, I might take a poll and sauce for those that want it. If so, last 15 - 30 minutes of the cook depending on the sauce and grill temp.

qman · Oct 9, 2009

TrustTheDust said:
Mayo?? Seriously? need proof.

Mayo is 99 percent fat. Think about it.

Question on ribs?

MuddHonda

Is lookin for wood to cook with.

Porky

is Blowin Smoke!

monty3777

is Blowin Smoke!

blues_n_cues

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Bbq Bubba

somebody shut me the fark up.

jetfxr27

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1FUNVET

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ansmith

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TrustTheDust

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Hugh Jorgan

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qman

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