PDA

View Full Version : Seasoning/saucing the bone side of ribs?


Chenernator
03-15-2010, 11:15 PM
What's everyone's opinion -

Should you season the bone side of ribs or not?
If you season the bone side and leave it down the entire cook, how can you avoid turning it black?
In either case, do you sauce the bone side of your ribs?
Let me know your reasoning too. Thanks!

Chef Jim
03-15-2010, 11:19 PM
I always use a rub on the whole rack. Last time was this past Sat, with the 321 method. Came out the best I ever had.

bigabyte
03-15-2010, 11:23 PM
All sides here.

big brother smoke
03-15-2010, 11:24 PM
I slather the rutta to the tutta!

thirdeye
03-15-2010, 11:26 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09694b.jpg


I'm not sure if you "should" season the other side, but I do even if it's more for looks than anything else.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC08470a.jpg


Depending on the cooker, my ribs don't always stay bone down.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC04838b.jpg


When it comes to sauce, I prefer not to sauce them on the cooker at all, but when I do, it's only on the upside.

sdb25
03-15-2010, 11:27 PM
What's everyone's opinion -
Should you season the bone side of ribs or not?
If you season the bone side and leave it down the entire cook, how can you avoid turning it black?
In either case, do you sauce the bone side of your ribs?
Let me know your reasoning too. Thanks!

1. yes, I use mustard slather and rub both sides
2. use indirect heat
3. I never sauce, but that's personal preference

Reasoning-that's the way I do it. Probably really makes no difference. Just experiment, it will all be delicious!:thumb:

texman02
03-16-2010, 08:16 AM
Both sides, Ya don't want one-sided tastin meat! :laugh:

Vince B
03-16-2010, 08:40 AM
I always do both sides on rub and sauce.

Question for thirdeye......I see in one of your pic's that you have foiled bone side up. Is this some kind of secret method? Your food always looks good so when I read your posts I'm taking notes.:clap2:

billm
03-16-2010, 08:53 AM
season both sides..i sauce toward the end of the cook..thin swipe of sauce on the underside as compared to the meat side though

Chenernator
03-16-2010, 03:31 PM
1. yes, I use mustard slather and rub both sides
2. use indirect heat

That's why I did on my last run on the UDS, but somehow the bone sides got really black. It's never happened before and I was on the temps like white on rice.

grillzilla10
03-16-2010, 04:23 PM
I slather the rutta to the tutta!


roflmao

Smitty250
03-16-2010, 04:34 PM
I rub both sides, mostly the meat side though. I usually just sauce the meat side also.

seattlepitboss
03-16-2010, 05:14 PM
On any kind of pork ribs, I remove the membrane and rub all sides. On beef ribs, I would do the same but I usually can't get the membrane off. I don't really bother rubbing the bone side if I can't get the membrane off.

thomasjurisd
03-16-2010, 05:15 PM
You gotta ask yourself this one thing: WWTBWD? (What Would The [You Tube] Bone Wiggler Do?)

deguerre
03-16-2010, 05:26 PM
On any kind of pork ribs, I remove the membrane and rub all sides. On beef ribs, I would do the same but I usually can't get the membrane off. I don't really bother rubbing the bone side if I can't get the membrane off.
Same here. No foiling or saucing though. So far.

Dave Russell
03-16-2010, 05:26 PM
Cooking under a kettle lid in the top of a drum, with a decent heat diffuser (brinkman charcoal pan) to block all direct heat, I've had no problems with dark bottom (bone) sides. I would normally keep temps around 215 and have had some real good ones like this.

Cooking with no diffuser and trying to keep the same low temp, I found that I needed to turn the ribs to keep 'em from turning dark, and I've had this happen even with no sugar. (I'd be real careful with the sauce cooking direct.)

They were good both ways, but done a lot quicker cooking direct and flipping every 45 min. to an hour.

Dave
uds, wsm, wots, wsj, char-griller

Jay Bird
03-16-2010, 06:28 PM
I rub all over. Light sauce at end of 3-2-1.