RIBS; dry, wet, or both

[NewLeaf]

I ain't a rich man ($$$$$$$) but Lord willing I'll be eating like one tonight. What we have here is dry rubbed (extra lovin rubbed) StLuis style poke ribs smoked for 4hrs (250 degrees) then mopped with sauce, wrapped up in foil and put back on the grill for 3hrs (200 degrees) . So tell me how to do this better if you can haha

 

[NewLeaf]

How you like ya ribs after a long hard day at the gunshow?

 

[Lazarus]

I do a dry rub using mustard as a base layer giving the rub something to stick to. Smoke at 225 for about 2 hours or until they get the rich mahogany color. Pull them and wrap in foil with brown sugar honey and butter and put them back on until tender. I like sauce on my ribs though so I put some local made sauces on mine or I make my own sauce. I like a hotter sweet sauce .

After sauce before devouring

 

[Lazarus]

Some good local sauce found at Publix. The honey habanero is my favorite

 

[NewLeaf]

I do a dry rub using mustard as a base layer giving the rub something to stick to. Smoke at 225 for about 2 hours or until they get the rich mahogany color. Pull them and wrap in foil with brown sugar honey and butter and put them back on until tender. I like sauce on my ribs though so I put some local made sauces on mine or I make my own sauce. I like a hotter sweet sauce .

After sauce before devouring
View attachment 1958301

Them look Glorious

 

[Lazarus]

Them look Glorious

Thanks mate

 

[DinkyDau]

Mighty fine lookin Grub!

 

[kingdaddy3247]

I like wet ribs on occasion but i most mostly prefer dry ribs. My view is this: if I am served dry ribs I eat them dry and if I am served wet ribs I eat them wet. That way it’s up to the person who put all the time and effort into making them. I would never put sauce onto dry ribs because if the cook chose to do dry ribs, the spices, flavor and texture that they wanted to create would be masked by the sauce. I am usually the one doing the cooking and usually cook and serve dry rubbed ribs.

 

[DinkyDau]

If I am forced to cook baby's inside, I like to slice sweet onions into medallions and put them under the ribs tented in foil. I apply sauce over both and bake in the oven to steam cook..When they are done, the rib meat falls off easy and the onions are outstanding...

 

[Joshua223]

Either way if they are done well! Haven't had lunch yet so I shouldn't have opened this thread. Looks gooooood