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View Full Version : Memphis Style Dry Ribs - Yes, No, Or Sometimes?


thirdeye
04-30-2015, 08:03 AM
http://i.imgur.com/usGksLA.jpg

Dry ribs seem to suit my tastes best of all, so I generally have that profile in mind on all my rib cooks. Mrs ~t~ will request a table sauce, and I'm fine with glazing a half-rack or a second rack if guests prefer them that way. I'm guessing most like a glazed rib, but I'm curious if you're a dry rib fan too.

http://i.imgur.com/SCTYCu8.jpg?1

peeps
04-30-2015, 08:06 AM
I prefer dry ribs but also dig some glazed ones once in a while, too!

hogs122
04-30-2015, 08:08 AM
I enjoy both, but find myself glazing more often that not. I would certainly tear up the dry rubbed ribs in that first picture you posted.

nsbbqguy
04-30-2015, 08:10 AM
I like them both. But I find myself putting some sauce on most of the time. Yours look killer tho!

FC BBQ
04-30-2015, 08:15 AM
I prepare them each way but I prefer them dry.

Single Malt Slacker
04-30-2015, 08:17 AM
My preference is dry, although I typically sauce a rack for my wife.

TheCougarGuy
04-30-2015, 08:18 AM
Put me in the dry ribs category. If I use sauce it usually very light. Most of the time it's a Carolina vinegar mop with dry rub.

deepsouth
04-30-2015, 08:21 AM
i like mine dry. the missus likes them sauced.

jsperk
04-30-2015, 08:21 AM
I like them dry. If I do a second rack I'll sauce half and then I'm usually wishing I didn't afterwards.

NickTheGreat
04-30-2015, 08:29 AM
I've never sauced a rack of ribs, okay not for many years.

You can sauce it at the table!

Bamabuzzard
04-30-2015, 08:29 AM
I prefer mine dry most of the time. But to change things up I will glaze here and there.

Bludawg
04-30-2015, 08:42 AM
Dry!

smoke ninja
04-30-2015, 08:43 AM
I mix up my rib methods more than other bbq l cook . Maybe because I eat them so often. Sauced, dry, savory, sweet. I like them most when they are not sauced but have sticky red sheen to them.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/2015-04-12%2022.47.09_zpsnqomsifo.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/2015-04-12%2022.47.09_zpsnqomsifo.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20150404_195140_zps4ouyh6mh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20150404_195140_zps4ouyh6mh.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20150322_153201_zpsgyl6ejoh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20150322_153201_zpsgyl6ejoh.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20141011_202355_zpsuun5d1z_edit_1413518935416_zpsj g1f19n1.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20141011_202355_zpsuun5d1z_edit_1413518935416_zpsj g1f19n1.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/2014-09-14%2016.09.49_zpsoaykgcsy.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/2014-09-14%2016.09.49_zpsoaykgcsy.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20141011_194746_zps3i5zbts_edit_1413518063201_zpsm xaem1m9.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20141011_194746_zps3i5zbts_edit_1413518063201_zpsm xaem1m9.jpg.html)

None of those were sauced.

firecracker jack
04-30-2015, 08:55 AM
I sauce mine and have prepaired them the same way for the last 4 or 5 years.searching for a new method to change things up.....any suggestions?

DetTigersFan
04-30-2015, 09:05 AM
Always dry with a Western Carolina style sauce on the side.

thirdeye
04-30-2015, 09:08 AM
Well, it's too early to call it a trend..... but it seems there's a lot of dry rib fans around :biggrin1:

thirdeye
04-30-2015, 09:10 AM
I sauce mine and have prepaired them the same way for the last 4 or 5 years.searching for a new method to change things up.....any suggestions?

Boiling? :rolleyes:

Coat
04-30-2015, 09:13 AM
I sauce mine and have prepaired them the same way for the last 4 or 5 years.searching for a new method to change things up.....any suggestions?

i do a dry rib that turns out with a sticky shine but then after the cook i apply another generous layer of dry rub. it's my favorite way to eat a rib.

Richard1233
04-30-2015, 09:48 AM
I like them sauced.

ShadowDriver
04-30-2015, 10:11 AM
I'm in the Dry Ribs, but with some sauce at the table corner.

Some beautiful photos of delicious-lookin' ribs above...

rdstoll
04-30-2015, 10:15 AM
I have a huge preference for dry ribs. Let the meat, rub and smoke speak for itself!

Billy Roo's BBQ
04-30-2015, 10:16 AM
Put me in the dry ribs category. If I use sauce it usually very light. Most of the time it's a Carolina vinegar mop with dry rub.

What he said!

Thingfish
04-30-2015, 10:19 AM
Dry ribs for me!

Tom Sellecks Mustache
04-30-2015, 10:39 AM
I rarely glaze, but often sauce at the table. I would also be a liar if I said that I never put down a couple dry ribs in the kitchen before I ring the dinner bell too.

Traveler32
04-30-2015, 10:47 AM
Oh my!
Got to be dry

legendaryhog
04-30-2015, 11:00 AM
Not sauced, but glazed at the very end and finished over high heat with a sweet vinegar glaze. Then let them ribs rest! No one ever lets them rest!

dadsr4
04-30-2015, 11:28 AM
The closest I get to sauced ribs is when I put sugar in the rub. Except when I cook loin backs for someone. They need all the moisture and flavor help they can get.

Greenhornet
04-30-2015, 11:51 AM
When dry ribs are done right they are hard to beat IMO but it seems the wife plus most company prefer sauced, especially lately I have been using a garlic hoisin sauce with a light coating of sesame seeds right at the end.

bassmaster16
04-30-2015, 11:53 AM
Dry for me to but I'm usually sauced after the cook.

gtr
04-30-2015, 11:58 AM
My go-to is dry and I prefer them that way. Lately I've been fooling around with ribs and trying different recipes/methods including comp style wrapping/saucing, etc. While I do like those, I still prefer dry rubbed. I'll occasionally hit 'em with a thin glaze, maybe cider syrup cut with habanero jelly.

Happy Hapgood
04-30-2015, 12:13 PM
Just a very light sauce but after seeing yours those would be just as good.

Seymour Butts
04-30-2015, 12:40 PM
Dry with sauce on the table.

1buckie
04-30-2015, 12:41 PM
Dry, just not dried out.....

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012012.jpg


Most folks I know & cook for like some level of saucing, if even a finish glaze, so I play with that in the interest of cow-towing to their silliness.....

(Satsuma fresh Plum concoction)

http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2038.jpg

Smoking Westy
04-30-2015, 12:59 PM
I'll take 'em either way but I prefer dry ribs myself. Thirdeye those are some dandy looking ribs by the way!

ssv3
04-30-2015, 01:12 PM
Always! Most of family and friends also prefer them dry.

morgan-que
04-30-2015, 01:17 PM
i prefer dry as well, I like the taste of good smoked ribs, I have nothing to hide with sauce. When doing a cook out for others I tell them try without sauce first as you may not want sauce, if someone does, it does not offend me, all I ask is take at least one bite dry. most do not add sauce after.

deguerre
04-30-2015, 01:43 PM
Until last year I had never sauced a rib. And then, after that cook, I...gasp...FOILED. They weren't bad at all. Still prefer dry, but I won't say I'll never sauce a rib again.

Dr. Trout Bum
04-30-2015, 01:45 PM
i prefer dry as well, I like the taste of good smoked ribs, I have nothing to hide with sauce. When doing a cook out for others I tell them try without sauce first as you may not want sauce, if someone does, it does not offend me, all I ask is take at least one bite dry. most do not add sauce after.


This is what I do, as well.

dadsr4
04-30-2015, 02:45 PM
If someone asks for sauce, I'm at least glad they don't ask for catsup.

landarc
04-30-2015, 03:08 PM
I mix it up a lot, although when it's just right, ribs with no sauce, right off the cooker are great.

the one thing I don't do is Vergo's Rendezvous Style, where they dump dry herb powder onto the ribs just before serving. hated that.

thirdeye
04-30-2015, 03:21 PM
If someone asks for sauce, I'm at least glad they don't ask for catsup.

Or for the phone number to Domino’s. :shock:

RandyH59
04-30-2015, 03:25 PM
Always dry! Let them sauce them when they come off if they want to!

deguerre
04-30-2015, 03:32 PM
Or for the phone number to Domino’s. :shock:

That only happens in Nebraska.

deguerre
04-30-2015, 03:43 PM
the one thing I don't do is Vergo's Rendezvous Style, where they dump dry herb powder onto the ribs just before serving. hated that.

That does, indeed, suck.

qman
04-30-2015, 04:12 PM
Dry, for me; but a lot of the people I cook for prefer a glaze or sauce, so I oblige. You do have to cook for your audience.

Bob C Cue
04-30-2015, 06:45 PM
I mix up my rib methods more than other bbq l cook . Maybe because I eat them so often. Sauced, dry, savory, sweet. I like them most when they are not sauced but have sticky red sheen to them.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/2015-04-

12%2022.47.09_zpsnqomsifo.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/2015-04-12%2022.47.09_zpsnqomsifo.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20150404_195140_zps4ouyh6mh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20150404_195140_zps4ouyh6mh.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20150322_153201_zpsgyl6ejoh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20150322_153201_zpsgyl6ejoh.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20141011_202355_zpsuun5d1z_edit_1413518935416_zpsj g1f19n1.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20141011_202355_zpsuun5d1z_edit_1413518935416_zpsj g1f19n1.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/2014-09-14%2016.09.49_zpsoaykgcsy.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/2014-09-14%2016.09.49_zpsoaykgcsy.jpg.html)http://i1121.photobucket.com/albums/l520/smokeninjabbq/Ribs/20141011_194746_zps3i5zbts_edit_1413518063201_zpsm xaem1m9.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Ribs/20141011_194746_zps3i5zbts_edit_1413518063201_zpsm xaem1m9.jpg.html)

None of those were sauced.

That's some great looking food. I'll say it again, you have skills of the Ninja variety.

sylntghost
04-30-2015, 07:00 PM
i always do dry ribs with sauce on the table.

code3rrt
04-30-2015, 07:19 PM
Kinda surprised at the results. It used to be that I ALWAYS had sauce on my ribs, it just wasn't BBQ if they weren't sauced, that's pretty much how I was brought up, and still seems to be how most folks think in this part of the world.

But then I found "The Brethren" and "was saved" :roll:!. I must say, now that I have learned what "BBQ" really is, I prefer dry ribs most of the time. I will occasionally GLAZE my ribs, but certainly don't drowned them in sauce. As someone already alluded to, some good seasoning, some fire, some smoke, and let the meat speak for itself.

KC

1MoreFord
04-30-2015, 08:13 PM
I used to cook dry but most recently I've been finishing with a couple of light coats of Bone Suckin' Sauce to put a glaze on 'em.

Decoy205
04-30-2015, 08:28 PM
I don't like overly sauced ribs but I do like a finish glaze most of the time. Usually a light coat of Stubbs at the end. I do want to try and do Memphis style since I've never done. I have a long way to go before I can get my ribs as juicy as some I've seen on here.

The best part is practice is delicious!

CambuiAl
04-30-2015, 08:35 PM
Dry for me, with a dipping sauce for thems that like it!

Beentown
04-30-2015, 09:18 PM
I glaze most of the time.

Corky
05-01-2015, 01:34 AM
I prefer dry ribs but also dig some glazed ones once in a while, too!

This is exactly me. I like the challenge of making a good dry rib as I can use the sauce to mask issues.

IamMadMan
05-01-2015, 02:49 AM
I rub my ribs and smoke them.

I personally don't like sauce on my ribs, but many family members and friends feel they have to have the sauce on them, so I serve the sauce on the side.

I do however spritz them one or two times as needed with apple juice, not for flavor, but for a nice sheen for appearance and presentation. There is so little juice that you cannot taste it, but it looks really nice.

Soonerman71
05-04-2015, 04:41 PM
I like them dry. It gives me something to play with different sauces on. If I'm doing any up for the family, I have to sauce them. I always leave one rack dry, no matter what.

LarryO1947
05-04-2015, 04:47 PM
50/50....my last ones were dry.

bam
05-04-2015, 07:16 PM
Thirdeye those ribs look great where did you get them? I do what I call put a little lip stick on and sauce on the table for those who want more.

thirdeye
05-04-2015, 07:57 PM
Thirdeye those ribs look great where did you get them? I do what I call put a little lip stick on and sauce on the table for those who want more.

Those came from a regional market chain store called Ridley's, and were Farmland brand, I've had them a few times since this market opened a month or so ago. They were meaty and not overly fatty, they were flexible, and the St Louis trim job was not too bad. Best of all they are NATURAL pork, not enhanced. The rack was pretty long, in fact I made a cut as I was not sure if they were going to fit on my Egg, but they just made it. Here they are partways through the cook:

http://i.imgur.com/UXtatgZ.jpg

Pyle's BBQ
05-04-2015, 07:59 PM
I'm lazy, so I do the dry rub. I don't have time to sit and glaze them when I have other prep to do.

RevZiLLa
05-04-2015, 10:29 PM
Both are great. I find that I use less and less sauce nowadays

Trailer Trash
05-04-2015, 10:59 PM
Quote by Ninja; "I mix up my rib methods more than other bbq l cook . Maybe because I eat them so often. Sauced, dry, savory, sweet. I like them most when they are not sauced but have sticky red sheen to them".

Dang Ninja! You owe me for a new iPad cause mine just shorted out with my mouth slobber all over it!!!

I have just converted to dry after trying out the "Frank-a-Lillian recipe here on the forum. My freinds, co-workers, family and neighbors think I'm the Rib God now. Thank you fellow Brethren.

okiej
05-04-2015, 11:12 PM
For myself I prefer dry. Same as when I order a steak and the waitress asks "are you gonna need some sauce with that?" My reply " I sure hope not!!!!

AZRaptor
05-04-2015, 11:22 PM
I don't usually sauce my ribs. If they want it they can always add it at the table, but it's hard to take off if you don't want it. That being said, if I know I am cooking them for people who prefer them sauced I'll do the glazed rib at the end.

dadsr4
05-05-2015, 12:07 PM
I don't even make the same rub two times in a row. I cannot imagine the work involved in using sauces for flavor.

smoke ninja
05-05-2015, 12:27 PM
Quote by Ninja; "I mix up my rib methods more than other bbq l cook . Maybe because I eat them so often. Sauced, dry, savory, sweet. I like them most when they are not sauced but have sticky red sheen to them".

Dang Ninja! You owe me for a new iPad cause mine just shorted out with my mouth slobber all over it!!!

I have just converted to dry after trying out the "Frank-a-Lillian recipe here on the forum. My freinds, co-workers, family and neighbors think I'm the Rib God now. Thank you fellow Brethren.


Well geez I'm blushing through my mask:icon_blush:

The fist pic was my take on Frank-illen ribs

http://i1121.photobucket.com/albums/l520/smokeninjabbq/2015-04-12%2022.47.09_zpsnqomsifo.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/2015-04-12%2022.47.09_zpsnqomsifo.jpg.html)

snapper-G
05-05-2015, 01:45 PM
I like them both ways. If it's well seasoned and a little moisture is left in the meat I prefer a dry style.

Enrico Brandizzi
05-05-2015, 02:01 PM
Im still studying and testing and tasting!

Southern Home Boy
05-05-2015, 02:13 PM
I just like ribs period. Dry, glazed, sauced, spare or baby back, pork, beef or bison... I don't care.