Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Lerxst on April 17, 2014, 08:39:03 AM
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Hi All.
I'm a Canadian. Love good food, and appreciate all of the delicious flavours from various kinds of cooking from around the world.
When it comes to ribs, I am curious what the "southern" consensus is on the final stages of cooking. I rub my ribs down, and then at the very end slather on some bottled barbecue sauce. I find them very ooey gooey good.
Would that be against the rules for Carolina style ribs? What about Memphis style? Trying to get a good understanding and the best idea on how to try them.
Is there a preference for homemade sauces vs bottled? I want to learn how to make my ribs as "authentic" as I can.
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I think that ultimately it comes down to your personal preference. For what its worth, I sauce at the end for 30-45 minutes.
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Not an expert in any one particular style, however....
For pork ribs you could slather sauce on them for the final stage.
For beef ribs I would rather just savor the rub and smoke flavors...maybe some sauce on the side.
As I become a more experienced eater, I'm leaning away from the garden-variety sweet sauces that over power the other flavors.
Instead I seek out those subtle flavors that compliment rather than over power.
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I use the 3-2-1 method. When I'm cooking for my family (everybody want sauce) I sauce em a couple of times during the last hour when they are tightening up it gives a nice amber finish. When I'm cooking for a crowd I don't sauce em, I serve it on the side usually a couple of different types one spicy one not.
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Do what you like for flavor ...
By the way, you might get better responses to questions like this in the cooking section: http://weberkettleclub.com/forums/grilling-bbqing/
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Memphis would be a dry rub w/ a tart, not-so-sweet mop................
http://www.epicurious.com/recipes/food/views/Memphis-Style-Ribs-242248
this is Ok for Tennessee type....................
http://www.grilling.com/food/recipe/640/Tennessee_Dry_Rub_Ribs/
Here's some various styles of sauces so you can see the difference........
http://www.reluctantgourmet.com/barbecue-ribs-rubs-and-sauce-recipes/
this has a basic rundown on all around the place....
http://www.seriouseats.com/2011/02/what-are-the-barbecue-regional-styles-cooking-carolinas-kansas-city-tennessee-st-louis-ribs-pork-chicken.html
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By the way, you might get better responses to questions like this in the cooking section: http://weberkettleclub.com/forums/grilling-bbqing/
Thanks, yeah, should have put it there, but - lots of good info nonetheless.
Thanks.
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This is strictly my opinion, for whatever it's worth.
You mentioned "slathering" in sauce and that they were "ooey gooey". I believe ribs (wet pork ribs, that is) should be messy to eat, but not covered with wet sauce. I feel that a very, very thin layer brushed on a half hour or so before taking off the heat is best. This allows the sauce to "set" to more of a firm glaze that will still stain your fingers and shirt but won't feel or look wet. When using a common bottled sauce like Sweet Baby Ray's, I often dilute the sauce so that it can be brushed thinner and more evenly. Then if you want more sauce flavors you can apply multiple coats while still achieve the right consistency. It will almost become a part of the bark if done correctly (as I define correctly).
As for homemade or store sauces, I'm in the store bought camp. There are teams as well as professionally trained chefs who have spent years perfecting their sauce recipes. I can hardly expect, with no culinary training whatsoever, to improve on some of the award winning products out there. Your perfect sauce is already on the market, it's just a matter of finding it. Even if it's not available locally it can be ordered online. Start with www.amazingribs.com list of top sauces and move on from there.
But, hey, that's the beauty of BBQ! Make your ribs how you love 'em most. If simmering pots of sauce is your thing, knock yourself out! BBQ for yourself, not for somebody a thousand miles away that will never taste your Q. Just have fun at it is the main thing.
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id be more inclined to baste with honey and brown sugar and then some agave nectar for pork ribs
beef id go honey brown sugar mix then your fav sauce
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Nuther link..................
http://www.kingofham.com/2010/10/barbecue-regions/
You can recreate regional tastes or easily mix up to your own tastes.......
Ethiopian Berbere Spice, no sauce........
(http://i1223.photobucket.com/albums/dd520/1buckie/June%202012%20Birthday%20party/June2012Birthdayparty028.jpg)
Mix:
http://www.zamourispices.com/beetspbl.html?gclid=CK_v3evB6L0CFRSPfgod33YAng
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Medium heavy granulated garlic, light salt & pepper, heavy on UN-sweetened cocoa powder, no sauce.....beef whole short plate, done medium light smoke, long & low......eats like prime rib on a stick...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd110.jpg)
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Medium heavy granulated garlic, light salt & pepper, heavy on UN-sweetened cocoa powder, no sauce.....beef whole short plate, done medium light smoke, long & low......eats like prime rib on a stick...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd110.jpg)
Freakin' yum! right there.
Yes indeed.
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Fresh Satsuma plums, mushed up & de-pitted/ skinned, small bit of clove, cinnamon & kiwi/citrus vinegar added, sauced 1/2 way thru, on top of just gran. garlic rub to start..........
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/MollysBdayJuly2012009.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2039.jpg)
Ron's In the House rub, no sauce, spritz w/ AJ /cider vinrgar...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012015.jpg)
Heavy plum smoke...
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012013.jpg)
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Okay, Ken ... you're killing me with those pics ...
Good thing I just warmed up some pre-cooked ribs in the toaster-oven for supper. :o :o
Lerxst, I have made the Memphis Dust rub on that amazing ribs site, and I really like it!
I also have made the Classic Kansas City bbq sauce from the same site.
No complaints from anyone who has had my ribs.
I used to be a "slather on the sauce" guy. Now it's just one coating.
All excellent advice so far from all.
As already mentioned, cook for you and yours, and your guests. Your taste buds will guide you. :D
EDIT: Sacramento ain't no where near the south .. but, Ken churns out some awesome barbecue! :) ;)
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I'm on the south east corner of town......... 8)
The idea of puttin' up some pics & mixes is to show that there's all kinds of ways to go about it.......all the various regional traditions are equally fine eatin' just like they are, too !!!!!!
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Fresh Satsuma plums, mushed up & de-pitted/ skinned, small bit of clove, cinnamon & kiwi/citrus vinegar added, sauced 1/2 way thru, on top of just gran. garlic rub to start..........
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/MollysBdayJuly2012009.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Mollys%20Bday%20July%202012/Mollys%20Bday%20July%202012%20Pt%202/MollysBdayJuly2012Pt2039.jpg)
Ron's In the House rub, no sauce, spritz w/ AJ /cider vinrgar...............
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012015.jpg)
Heavy plum smoke...
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012013.jpg)
Dood !
You are peggin' my Yum Meter !
That pupper is going to need recalibration !
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I use the 3-2-1 method. When I'm cooking for my family (everybody want sauce) I sauce em a couple of times during the last hour when they are tightening up it gives a nice amber finish. When I'm cooking for a crowd I don't sauce em, I serve it on the side usually a couple of different types one spicy one not.
This is a good way to go about it......that way numerous different tastes can be satisfied at once......... 8)
The wife's not big on 'smoked' so 'grilled ribs' are done from time to time............
Gran. garlic & I think some kind of rub she came back from Texas/ Oklahoma with......
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012007.jpg)
Big Ron's sauce at the end..............
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012012.jpg)
there's some not sauced at the end of one rack for the dawgs.......keep everybody happy.......... ;D
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012018.jpg)
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No sauce for me. A good rib is made from the rub and smoke not sauce.
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Texas style is no sauce. Typically mesquite or pecan smoked on a stick burning pit.
Do what you like to do. I have had bbq in South Carolina, Memphis, and Texas. I'm not to big a fan of vinegary bbq sauces. ...or mustard base sauces. So I guess I prefer Texas style, but I haven't done a cook or recipe the same yet. I have been tweeking and modding rubs, sauces, and heat to match my available time and my own flavor profile.
I have been experimenting with wet ribs lately. Sweet baby rays ($1.19 at Aldi grocery), chopped garlic, 3 drops of Dave's ghost pepper sauce, thinned with Apple juice.
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I will add another vote for no sauce, or sauce on the side. If you do your rub and smoke right, no one will be asking for any sauce... Just moans and whispered thanks. But srsly do them exactly how you like!
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