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To Sauce Or Not To Sauce

Started by Lerxst, April 17, 2014, 08:39:03 AM

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Lerxst

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.
"Woke up this morning thinking - what can I barbecue next!  This is fun!"

Jeff

I think that ultimately it comes down to your personal preference.   For what its worth, I sauce at the end for 30-45 minutes.
Kettle collector AND cooker!

DirectDrive

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.

5280Jeff

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.

addicted-to-smoke

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/
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

1buckie

"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Lerxst

Quote from: addicted-to-smoke on April 17, 2014, 10:23:09 AM
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.
"Woke up this morning thinking - what can I barbecue next!  This is fun!"

Mmmmm

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. 

"What this world needs is more humble geniuses. There are so few of us left."

Golly

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
GET ON THAT SHIT
WONT TAKE NO FOR AN ANSWER

1buckie



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........



Mix:

http://www.zamourispices.com/beetspbl.html?gclid=CK_v3evB6L0CFRSPfgod33YAng

"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

1buckie



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...............

"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

DirectDrive

Quote from: 1buckie on April 17, 2014, 02:25:33 PM


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...............


Freakin' yum! right there.
Yes indeed.

1buckie


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..........





Ron's In the House rub, no sauce, spritz w/ AJ /cider vinrgar...............



Heavy plum smoke...




"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

MacEggs

#13
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!  :) ;)
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

1buckie

#14

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 !!!!!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"