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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-03-2005, 05:15 PM   #1
frijole_tex
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Default Ribs: Wet or Dry?

I just cooked some ribs with a good rub and no sauce. They turned out great. Just curious if the wet are the way to go. Ideas or suggestions?
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Unread 05-03-2005, 05:59 PM   #2
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IMHO, ribs are better dry than wet, tht way I can taste the meat, the smoke, the flavor.
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Unread 05-03-2005, 06:39 PM   #3
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I go medium. I do them pretty much dry and then glaze them at thee end, but not dripping with sauce.
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Unread 05-03-2005, 06:42 PM   #4
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dry rub, but still juicy and they make their own sauce.
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Unread 05-03-2005, 07:01 PM   #5
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Sometimes I make them dry, and other times I make them wet. I like to change it up now and then to keep it fresh. I prefer mostly dry with just a little sauce.
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Unread 05-03-2005, 07:15 PM   #6
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I noticed that this is your second post, and we're glad to have you!! You can also go to the Cattle Call forum and introduce yourself, and get to know some of us at the same time. Please keep posting, and welcome.
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Unread 05-03-2005, 07:24 PM   #7
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I like ribs with both.Rubbed down and sauced.The sauce sticky, not drippin' off the ribs.

Willy T.
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Unread 05-03-2005, 07:29 PM   #8
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I used to sauce mine but once I heard about the 3-2-1 method I just brush the leftover juice from the foil over the ribs. KYDITD good!
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Unread 05-03-2005, 07:58 PM   #9
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Either dry or glazed like Greg does. I serve sauce on the side for those that like more sauce.
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Unread 05-03-2005, 08:03 PM   #10
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Quote:
Originally Posted by dapittboss
Sometimes I make them dry, and other times I make them wet. I like to change it up now and then to keep it fresh. I prefer mostly dry with just a little sauce.
Same here.

We talk about the3-2-1 method here, but I skip the "1" alot and do a 3-3, keep them wrapped and in the cooler.

Sauce is on the table, but rarely used
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Unread 05-03-2005, 09:04 PM   #11
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dry.. light glaze at the end. A little apple juice and turbinado sugar and then put in the hot spot for a few minutes. At times, may add a touch of q sauce to the apple juice. But the final brushing is always a thin glaze.
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Unread 05-03-2005, 09:45 PM   #12
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Hi Tex.
Yep, dry, then a light glaze for the last hour. But I do spray cider vinegar, apple juice, or whatever turns my crank.
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Unread 05-03-2005, 11:23 PM   #13
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Quote:
Originally Posted by dxesmkr
I like ribs with both.Rubbed down and sauced.The sauce sticky, not drippin' off the ribs.

Willy T.
What he said.
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Unread 05-04-2005, 03:45 AM   #14
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Sauce on the side.
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Unread 05-04-2005, 06:03 AM   #15
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I like my ribs "Memphis Dry", When you unwrap on 3-2-1, brush on a bit of mop or thinned sauce then a light dusting of fresh rub!!
A little thinned sauce in the foil ain't bad either.
Occasionally I cook a rack nekkid (no rub) just smoke and meat.
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