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Rolling Egg
06-14-2017, 10:37 PM
I've found myself using no sauce on most of my recent rib cooks. I guess as I get older I'm turning into a rib purist! My dad is on board with it, and says my dry ribs are his favorite dish. Anyone else prefer no sauce?? Damn they're good!

http://i127.photobucket.com/albums/p144/jmansmom/Mobile%20Uploads/FB_IMG_1493145884369_zpsg3mypsd4.jpg (http://s127.photobucket.com/user/jmansmom/media/Mobile%20Uploads/FB_IMG_1493145884369_zpsg3mypsd4.jpg.html)

http://i127.photobucket.com/albums/p144/jmansmom/2016-07-26%2020.02.45_zpsw5h0uycl.jpg (http://s127.photobucket.com/user/jmansmom/media/2016-07-26%2020.02.45_zpsw5h0uycl.jpg.html)

mcyork28
06-14-2017, 10:40 PM
Nice color, those look really good. Some times I put a thin brushing of sauce on my ribs sometimes I don't. Just depends on what I feel like.

BillN
06-14-2017, 10:42 PM
Agree, cooking nekid is the way I roll.:razz:

PorkinButts82
06-14-2017, 10:43 PM
Those ribs look awesome!!! I've been getting away from the sauced ribs as well. Even my kiddos on the wife are liking them without the sauce.

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Notorious Q.U.E.
06-14-2017, 10:45 PM
I never sauce my ribs in the cooker, just a seasoning rub, leaving sauce off to side on the plate

woodbutcher1
06-14-2017, 10:55 PM
:dancer:No sauce of any kind for me on my ribs.:clap2:

dadsr4
06-14-2017, 11:06 PM
I don't sauce, unless my wife asks me to, which doesn't happen very often. I don't even use a lot of sugar in the rub.

rookiedad
06-14-2017, 11:10 PM
now try with no rub, just salt and pepper.

dadsr4
06-14-2017, 11:12 PM
now try with no rub, just salt and pepper.

I like whole spares that way.

m-fine
06-14-2017, 11:25 PM
I far prefer dry ribs. I offer sauce on the side, but it mostly gets ignored.

gtsum
06-14-2017, 11:55 PM
I've become more of a no sauce guy with everything except pulled pork. Also find that I much prefer spares over baby backs these days.


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Smoke on Badger Mountain
06-15-2017, 12:00 AM
Sauce served on the side in my world. If folks want to mess them up with goo that's up to them.

Seefyre
06-15-2017, 02:37 AM
I judge competitions from time to time and virtually everything is sauced and set. My ribs NEVER see sauce. If folks ask for it, I send 'em home :)

Forrestbro
06-15-2017, 04:14 AM
I've been cooking naked spares for years now; just S&P or Canadian Steak Seasoning. I'll serve sauce on the side for those who want it. Most of my family and friends eat my ribs without sauce. The pork flavor combined with the wood and charcoal is just ...mmmm!

MRob22
06-15-2017, 06:57 AM
I have never sauced my ribs. They are plenty good without it. I don't think I have ever even dipped my ribs in sauce come to think of it.

IamMadMan
06-15-2017, 07:00 AM
Great looking ribs....

Although I don't sauce my ribs unless someone specifically asks, I do spritz them with apple juice/white grape juice to form a beautiful glossy sheen on them.

I also serve the sauces on the side to give those who prefer sauce, several different sauces to try with their ribs at one sitting.

lastmajordude
06-15-2017, 07:55 AM
Agree, cooking nekid is the way I roll.:razz:

Amen and AMEN!!

I’ve never had the desire to sauce my ribs.

KevinJ
06-15-2017, 08:21 AM
I far prefer dry ribs. I offer sauce on the side, but it mostly gets ignored.
+1...

JohnnyB
06-15-2017, 09:00 AM
I haven't sauced my ribs since I botched the first few racks I ever did. Now, after I cut them all up, I stare at my friends and family in the eyes, long and hard, as I put a bottle of sauce on the far opposite end of the table. I've had the same bottle since last year, never touched except for pulled pork.

MountainMan
06-15-2017, 09:06 AM
I far prefer dry ribs. I offer sauce on the side, but it mostly gets ignored.

+1

Works for me too.

NickTheGreat
06-15-2017, 09:22 AM
I've never sauced anything on my WSM.

This isn't true on my grills, but never on my smoker :-P

ktval
06-15-2017, 09:33 AM
Never sauce here as well... Always just a nice dry rub and good wood, and low and slow...Everyone loves them here !!

Al_T
06-15-2017, 09:37 AM
No sauce on my ribs ever. I make a very good sauce but it usually only gets used on a sandwich with pulled pork or brisket. I don't even bring out the sauce with ribs.

jermoQ
06-15-2017, 09:39 AM
Looking good! I am on that train. I sometimes baste with liquid, but when they come off they are sauceless. Mothers Day, I made my mom a rack with sauce and two without but that is the only time.

Beer/Meat/Victory
06-15-2017, 09:57 AM
Same here. No sauce. Ill wrap with a little sugar or honey at times, but never re-sauce after that. Add's a little sweetness but not as sticky sweet as saucing during the last part of the cook.

gmatt
06-15-2017, 10:07 AM
Sauce on the side at serving time for me...:-D

BillATL
06-15-2017, 10:11 AM
I prefer dry ribs but my daughter likes them wet. As a compromise I now usually glaze them with a bit of sauce and put some sauce on the table for anyone who wants more. Even my daughter is starting not to add the sauce, maybe I'll go dry next time out.

Similarly, I'm always amazed when I see folks on youtube doing competition ribs with what seems to be a stick of butter and a pound of brown sugar per rack when they foil them. Do people really like their BBQ that sweet?

Clay-b-que
06-15-2017, 10:58 AM
Is parkay, brown sugar and apple juice in the wrap considered saucing them? If so, I Sauce, if not I don't Sauce!!!

m-fine
06-15-2017, 11:03 AM
Similarly, I'm always amazed when I see folks on youtube doing competition ribs with what seems to be a stick of butter and a pound of brown sugar per rack when they foil them. Do people really like their BBQ that sweet?

No, most don't but there is some science behind why they win competitions. Once the taste buds of a judge have been blasted by a sugar bomb from one competitor, their perception of all they taste after is impacted and things that are less sweet will not rate as well. This effect is behind the wine tasting rule of dry before sweet and part of the reason we eat sweet desserts after the main meal.

I have come to accept that competition BBQ is all about winning points from judges and not about making good food.

KevinJ
06-15-2017, 11:24 AM
blasted by a sugar bombThis is excellent.

EdF
06-15-2017, 01:51 PM
Another dry guy. Occasionally for a special request, but even then it tends to be some kind of marinade that gets wiped off. Almost never any sauce on the side unless requested either. Doesn't seem to affect consumption!

Rolling Egg
06-15-2017, 03:31 PM
I have never sauced my ribs. They are plenty good without it. I don't think I have ever even dipped my ribs in sauce come to think of it.

Oh, I've tried just about all sauces! The new spicy mustard sauce that SBR came out with not long ago is pretty tasty. Always revert back to dry though. After dragging a couple bones through the sauce, I find myself eating dry :-Dagain.

hurricanedavid
06-15-2017, 07:42 PM
Rarely use sauce on ribs.

Turkey
06-16-2017, 03:37 AM
My name is Turkey and I sauce my ribs... I like a think glaze at the end.

bbqpitsmoker
06-16-2017, 07:36 AM
I've found myself using no sauce on most of my recent rib cooks. I guess as I get older I'm turning into a rib purist! My dad is on board with it, and says my dry ribs are his favorite dish. Anyone else prefer no sauce?? Damn they're good!

http://i127.photobucket.com/albums/p144/jmansmom/Mobile%20Uploads/FB_IMG_1493145884369_zpsg3mypsd4.jpg (http://s127.photobucket.com/user/jmansmom/media/Mobile%20Uploads/FB_IMG_1493145884369_zpsg3mypsd4.jpg.html)

http://i127.photobucket.com/albums/p144/jmansmom/2016-07-26%2020.02.45_zpsw5h0uycl.jpg (http://s127.photobucket.com/user/jmansmom/media/2016-07-26%2020.02.45_zpsw5h0uycl.jpg.html)




I will be honest that i have looked up this thread a few times to look at the rib rack photo right at the start those ribs look sooo good. Could you please share the recipe for them?

PnkPanther
06-16-2017, 08:43 AM
It depends.....If I do sauce it's pretty light, but usually like them dry. When I do sauce I like it light and more heat than sweet.

I find myself preferring beef ribs more and more though, and I never sauce those

CEG
06-16-2017, 10:33 AM
rolling egg those rids look amazing. question how long did you let the dry rub sit on the rids before putting the on the smoker. what was your burn time and how long??
thanks

WareZdaBeef
06-16-2017, 12:01 PM
I prefer a Glaze, rather then a sauce. If you think about it, everyone that puts a rub on their meats , is basicly a sauce , just without a liquid and a thickener.

I really do not like a dry looking rub on any meat. I atleast have to brush on a thin glaze of some sort.

sleebus.jones
06-16-2017, 01:00 PM
When cooking my ribs, the only thing that gets sauced is...err...me. :becky:

morgan-que
06-16-2017, 01:37 PM
I had been making my ribs competition style for a few years and finally about a month ago I went "old school". No foiling no sauce and dang if I didn't remember how much better I like them for ME. Good bbq to me does not need a sauce and I will always tell people for my dry ribs to please try with out sauce as you may not want any. It does not hurt my feelings if some adds sauce, but please try a bite before you do!!!

Victory
06-16-2017, 02:06 PM
I prefer no sauce, no wrap, no sugar in rub, 300-325 degrees

http://lstwo.com/images/01180058124105063196.jpg

http://lstwo.com/images/00929819733771075583.jpeg

lastmajordude
06-16-2017, 02:40 PM
when cooking my ribs, the only thing that gets sauced is...err...me. :becky:

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
yessssss!!!!!!!!!!

3StumpSmokeTeam
06-16-2017, 02:57 PM
Like putting sauce on a good steak, let the meat and seasoning speak for itself 😎

m-fine
06-16-2017, 03:12 PM
When cooking my ribs, the only thing that gets sauced is...err...me. :becky:

You should try offering your guests a few (dozen?) drinks. It makes the cooking more fun. :becky:

hammb
06-16-2017, 04:35 PM
My last rib cook was just the wife and I. I did 3 racks each differently. One got my goto rib of magic dust. The other got that rub and finished with a maple bourbon sauce I threw together. The third rack got just salt, pepper, and granulated garlic.

My wife preferred the sauced ribs because of the extra sweetness. Normally that is my goto procedure, and I have to admit I liked those better than the ones with the magic dust rub and no sauce. But my favorites for sure we're the salt, pepper, and garlic. I think I liked them better because it really accentuates the porkiness. Also I think I prefer my meats with a good salt crust; magic dust is light on the salt for me.

I think my next cook will be more experimentation with my own seasoning concoction...I definitely would like to add a little chile heat to my more basic rub, but I'm going to keep the sugar out. I think I may be moving away from the sugar in my runs for low and slow cooks.

jjjonz
06-16-2017, 04:52 PM
No sauce here.

Eujamfh
06-16-2017, 09:51 PM
Those ribs look great...willing to share your rub recipe?:-D

We are a dry rub family...sauce mostly for pulled butt and on occasion brisket...

WareZdaBeef
06-16-2017, 09:54 PM
Those ribs look great...willing to share your rub recipe?:-D

We are a dry rub family...sauce mostly for pulled butt and on occasion brisket...

I can't seem to wrap my head around no sugar. Must be brushed with some sort of oil/fat/butter at the end for that glazed look.

SmokinBerto
06-17-2017, 08:59 AM
I use Weber's Steak & Chop seasoning & fresh Rosemary, let the smoke do the rest