Totally Naked Spare Ribs - No Rub or Sauce or Wrap

AKMIMNAK · 04-20-2019, 10:18 PM

Just Meat & Smoke!

I couldn't believe how good these were, and the color they got with no rub help!

Video linked below if you want more deets. Here's some pics. The traditional rib video (rubbed/sauced/wrapped) and the PBJ rib video will be publishing soon as well.

*In the last photo below, the naked ribs are the one on the bottom right. No rub or sauce, just color from cherry wood smoke.

https://youtu.be/wWXZjReeJwI

Shadowdog500 · 04-20-2019, 10:27 PM

Looks really good. It is amazing how much flavor and color you can get from just charcoal and smokewood. Chris

Czarbecue · 04-20-2019, 11:58 PM

Man, I tried it before and I did not like it. It was jerky like and stringy. I was trying to smoke ribs with a neutral flavor profile so I can try some wing sauces on them. That was a bad idea too, lol.

Mike in Roseville · 04-21-2019, 12:04 AM

I can totally send you some salt

ronbrad62 · 04-21-2019, 07:30 AM

They totally look good, and probably better than a lot that I have eaten at restaurants.

viking72 · 04-21-2019, 08:26 AM

Now you are making Bbq.

Nuco59 · 04-21-2019, 02:35 PM

Preposterous! No wrap? No rub? No sauce?

If such a thing takes hold, you might start getting threats from the suppliers of foil, rubs and sauces.

I'd sleep with one eye open- just sayin'

( Looks great. I can't make myself do such a thing. I'd say "what's a little salt and pepper gonna hurt?"- next thing it'd be a full rub dusting and thinned out SBR for a finish)

Big George's BBQ · 04-21-2019, 03:26 PM

Just the meat. Sounds good

SMetroHawkeye · 04-21-2019, 07:40 PM

I’m guessing you really get the smoke profile of the wood you’re cooking with, when you go all nekid like that... what did you use for the cook, Jonathan? Inquiring minds and all...

4ever3 · 04-21-2019, 07:46 PM

Those look fantastic!!!

Bet it won’t be the last time you cook ribs like that!

AKMIMNAK · 04-22-2019, 03:36 PM

Quote:

Originally Posted by SMetroHawkeye

I’m guessing you really get the smoke profile of the wood you’re cooking with, when you go all nekid like that... what did you use for the cook, Jonathan? Inquiring minds and all...

Cherry! And it was awesome. The external color and the interior smoke ring color both received that. Beautiful color and great wood taste.

Quote:

Originally Posted by 4ever3

Those look fantastic!!!

Bet it won’t be the last time you cook ribs like that!

Probably not the last! I really enjoyed them and they were actually better today (9 days later!!!).

4ever3 · 04-22-2019, 04:36 PM

I think folks get a little crazy with rubs and injections and “hanging meat” and this and that blah blah blah... Oh and “layering” rubs like it’s gonna hit yer taste buds at different times...

The beauty (to me) is cooking good meat and letting it stand on its own...

Rub, inject, layer, hang (upside down or right side up) all you want, but sometimes ya just need to smoke some neked meat...

Bacchus2b · 04-22-2019, 05:33 PM

I've been on a Dry Rub kick lately and I really like the texture better than wet ribs. I never wrap my ribs, so just skipping the sauce. I do mop occasionally with apple juice, vinegar, and oil after the first two hours. These were all cooked on my FEC-100 with a 50%/50% blend of BBQ Delight Hickory and Cherry Pellets.

I've also started experimenting with savory rubs like Butcher BBQ Grilling Addiction or How to BBQ Right AP Rub. These are two of my favorites on red meat, and turns out they are also fantastic on Pork! Adding some course black pepper which gives great texture.

Raw Dry Rub Spares

Dry Rub Raw Spares by David Miller, on Flickr

Cooked Spares

Dry Rub Spares by David Miller, on Flickr

Memphis Style Dry Rub Loin Backs

Dry Rub Loins by David Miller, on Flickr

SmokerKing · 04-22-2019, 05:37 PM

Whenever I do ribs, I split them up 50/50 wet/dry. Some of my East coast neighbors love them dry, rub only.

AKMIMNAK · 04-23-2019, 09:38 AM

Quote:

Originally Posted by Bacchus2b

I've been on a Dry Rub kick lately and I really like the texture better than wet ribs. I never wrap my ribs, so just skipping the sauce. I do mop occasionally with apple juice, vinegar, and oil after the first two hours. These were all cooked on my FEC-100 with a 50%/50% blend of BBQ Delight Hickory and Cherry Pellets.

I've also started experimenting with savory rubs like Butcher BBQ Grilling Addiction or How to BBQ Right AP Rub. These are two of my favorites on red meat, and turns out they are also fantastic on Pork! Adding some course black pepper which gives great texture.

Raw Dry Rub Spares

Dry Rub Raw Spares by David Miller, on Flickr

Cooked Spares

Dry Rub Spares by David Miller, on Flickr

Memphis Style Dry Rub Loin Backs

Dry Rub Loins by David Miller, on Flickr

Beautiful!

04-20-2019, 10:27 PM	#2
Shadowdog500 is one Smokin' Farker Join Date: 06-18-12 Location: Down the Shore!!!	Looks really good. It is amazing how much flavor and color you can get from just charcoal and smokewood. Chris __________________ Weber WSM 18 & 22, Performer 22, kettle 22, Genesis 330, Q100, Smokey joe, Pit Boss 820.

04-20-2019, 11:58 PM	#3
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	Man, I tried it before and I did not like it. It was jerky like and stringy. I was trying to smoke ribs with a neutral flavor profile so I can try some wing sauces on them. That was a bad idea too, lol. __________________ Boathouse Smokers Big Black Cabinet Weber Ranch Kettle Pit Boss Vertical Smoker Tejas Smokers Triple Burner Hot Plate Roccbox Pizza Oven Blackstone 17" Griddle

04-21-2019, 07:30 AM	#5
ronbrad62 Babbling Farker Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	They totally look good, and probably better than a lot that I have eaten at restaurants. __________________ Ron

04-21-2019, 08:26 AM	#6
viking72 is one Smokin' Farker Join Date: 03-14-14 Location: Lancaster, Virginia	Now you are making Bbq. __________________ Anderson BBQ Company

04-21-2019, 02:35 PM	#7
Nuco59 is Blowin Smoke! Join Date: 08-18-13 Location: Texas	Preposterous! No wrap? No rub? No sauce? If such a thing takes hold, you might start getting threats from the suppliers of foil, rubs and sauces. I'd sleep with one eye open- just sayin' ( Looks great. I can't make myself do such a thing. I'd say "what's a little salt and pepper gonna hurt?"- next thing it'd be a full rub dusting and thinned out SBR for a finish) __________________ I started out with nothing and I got most of it left.

04-21-2019, 12:04 AM	#4
Mike in Roseville is one Smokin' Farker Join Date: 08-31-18 Location: Roseville, CA Name/Nickname : Mike	I can totally send you some salt

04-21-2019, 03:26 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Name/Nickname : George	Just the meat. Sounds good __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-21-2019, 07:40 PM	#9
SMetroHawkeye Full Fledged Farker Join Date: 12-03-17 Location: Lakeville, MN Name/Nickname : Hawkeye	I’m guessing you really get the smoke profile of the wood you’re cooking with, when you go all nekid like that... what did you use for the cook, Jonathan? Inquiring minds and all... __________________ Current Corral: LSG VO 24” (Li’l Herky); PK360 with GrillGrates (Galgadot); Vision Pro Kamado (Punkinhead); WSM 22” (The Droid); Weber Kettle (Dory); Bull Angus (Gasser)

04-21-2019, 07:46 PM	#10
4ever3 Quintessential Chatty Farker Join Date: 04-29-12 Location: Tulsa	Those look fantastic!!! Bet it won’t be the last time you cook ribs like that! __________________ Jeremy Old Oklahoma Joe Weber Smokey Joe Weber Jumbo Smokey Joe Weber Classic Premium (Jessi) Weber Summit Charcoal (Waylon) GMG Daniel Boone “The cannons don’t thunder, there’s nothing to plunder, I’m an over 40 victim of fate...”

04-22-2019, 04:36 PM	#12
4ever3 Quintessential Chatty Farker Join Date: 04-29-12 Location: Tulsa	I think folks get a little crazy with rubs and injections and “hanging meat” and this and that blah blah blah... Oh and “layering” rubs like it’s gonna hit yer taste buds at different times... The beauty (to me) is cooking good meat and letting it stand on its own... Rub, inject, layer, hang (upside down or right side up) all you want, but sometimes ya just need to smoke some neked meat... __________________ Jeremy Old Oklahoma Joe Weber Smokey Joe Weber Jumbo Smokey Joe Weber Classic Premium (Jessi) Weber Summit Charcoal (Waylon) GMG Daniel Boone “The cannons don’t thunder, there’s nothing to plunder, I’m an over 40 victim of fate...”

04-22-2019, 05:33 PM	#13
Bacchus2b is one Smokin' Farker Join Date: 11-01-14 Location: North Texas	I've been on a Dry Rub kick lately and I really like the texture better than wet ribs. I never wrap my ribs, so just skipping the sauce. I do mop occasionally with apple juice, vinegar, and oil after the first two hours. These were all cooked on my FEC-100 with a 50%/50% blend of BBQ Delight Hickory and Cherry Pellets. I've also started experimenting with savory rubs like Butcher BBQ Grilling Addiction or How to BBQ Right AP Rub. These are two of my favorites on red meat, and turns out they are also fantastic on Pork! Adding some course black pepper which gives great texture. Raw Dry Rub Spares Dry Rub Raw Spares by David Miller, on Flickr Cooked Spares Dry Rub Spares by David Miller, on Flickr Memphis Style Dry Rub Loin Backs Dry Rub Loins by David Miller, on Flickr __________________ KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill

04-22-2019, 05:37 PM	#14
SmokerKing is One Chatty Farker Join Date: 09-07-10 Location: Sunny AZ	Whenever I do ribs, I split them up 50/50 wet/dry. Some of my East coast neighbors love them dry, rub only.