Ribs four ways....brother in law approved

[bbqwizard]

Which would you choose? My brother in law is in town and specifically asked if I would Q up some ribs. Well who am I to say no to a man that towers over me in height? So, I decided it would be a great time to do a little taste test.

Memphis dry
Old school with sauce
Apple glazed
Comp style (candy)

So which one beat out the rest? Well neither of course, as each diner had a different preference. Well sort of... old school and apple were the most preferred by my brother in law, my wife only ate the candy ribs (by far her favorite) the rest of the group were all divided, but mostly just liked all of them..lol

I have to say, that while the candy ribs were good, I just don't see why judges prefer this method. As a chef, I want to taste the meat, smoke, seasoning and sauce. But, I guess that's why I am not a judge.

Anyway, I hope you enjoy the scenery. What is your preferred flavor profile?

[Bigr314]

Very nice looking bones. I like them all. It just depends on what I fell at the time.

[cowgirl]

They all look delicious. I'm a dry, no sauce or glaze fan.

[Decoy205]

I'm usually in the dry or light glaze camp. But those all look farkin good!!

[Westx]

Very lite glaze of Stubbs most time but do Trigg ribs now and again.

[Yan can Cook]

Man I would love a plate with some of each. However if i had to go with one, it would be old school sauced. Never had apple glazed but would love to try!

[BBQ Freak]

I like the looks of all of them , nice job and nice variety .

[SoCalWJS]

Old School for me! Lookin' good!

[DUBBAGA]

Dell'icious spread

[Wornslick]

Hard to pick just one, but if I had to I would take the light glaze.

[m-fine]

Memphis rib rub, dry on St lou cut gets my vote and is the big favorite with my typical 4th of July audience.

There is so much good flavor and texture with the pork, pork fat, rub, and wood fired smoke. No need to cover it with a sauce or glaze.

[KORND4WG X]

They all look delicious :thumb:

[bbqwizard]

Dell'icious spreadI see what you did there:razz:

Memphis rib rub, dry on St lou cut gets my vote and is the big favorite with my typical 4th of July audience.

There is so much good flavor and texture with the pork, pork fat, rub, and wood fired smoke. No need to cover it with a sauce or glaze.I have always been a fan of this style, and couldn't agree with you more. I prefer to serve sauce on the side whenever possible for that very reason.

[BillN]

Wow they all look good, I would first choose dry rub, followed by old school, then glaze and finally candy.

[bbqwizard]

Wow they all look good, I would first choose dry rub, followed by old school, then glaze and finally candy.
That is precisely what I had intended. However, some eager eaters grabbed what they are most comfortable, first.:doh:

[Smoke on Badger Mountain]

It all looks good to me. But Memphis dry is my jam! Candy is my least favorite but I find myself cooking them quite often for my family. But if I was cooking for just me it would be beef ribs with S&P.

[Evil-g]

Dry rub, sauce or no, glazed, I will eat them all.

[thesemicullen]

Memphis style is always my favorite.

[Big-Joe]

I'll take two of each please:hungry: Looks fantastic

[PatAttack]

I was sooo hoping this was going to be a thread by landarc!!:laugh:

Those ribs look fantastic. I'd hit any style.

[smoke ninja]

More about the apple glaze that sounds interesting

[fnjay]

Dry with sauce on the side FTW

[Titch]

I cant comment on the type of ribs, but i would like to try them all.
They look delicious

[bbqwizard]

More about the apple glaze that sounds interesting

I very rarely cook with recipes unless I am working on something for production. Anyway, this one had apple sauce, brown sugar, lemon juice, ketchup, and spices. Definitely a different take on a sticky rib glaze. It's a keeper!

[smoke ninja]

I very rarely cook with recipes unless I am working on something for production. Anyway, this one had apple sauce, brown sugar, lemon juice, ketchup, and spices. Definitely a different take on a sticky rib glaze. It's a keeper!

Sounds like a winner.

Adam Perry Lang uses microplaned shavings from granny smith apples in some of his recipes