Dry Rub or BBQ Sauce?

[Hardcore]

Ok bbq experts. I'm going to do some ribs today. I'm trying to decide between a dry rub or bbq sauce. Or can I do both?

 

[smokemifugotem]

you can do both Joe. from my experience the sauce ones take a little longer to cook...but you can cook them at the same time. Not gunna lie though...I am not a rib eater (i know...blasphemy)...but I have helped cooked them quite a few times.

 

[BesstR]

Start with the dry rub let them cook and before you take them off use the sauce. I like to boil my ribs before grilling them.

 

[Hardcore]

you can do both Joe. from my experience the sauce ones take a little longer to cook...but you can cook them at the same time. Not gunna lie though...I am not a rib eater (i know...blasphemy)...but I have helped cooked them quite a few times.

I was thinking of letting them sit for a few hours with a dry rub on them & adding the sauce when they are about half way cooked. Does this sound like a good idea? Also any pointers on bbq'ing these bad boys? I'm using a gas grill.

 

[SanCristobal]

I like to boil my ribs before grilling them.

no offense, but NOOOOOOOOOOOOOOOOOOOOOOO!

take the eight hours. Dry rub them, mop them with a vinegar/bourbon/brown-sugar/salt/pepper/garlic after browning every half hour or so, and then the last half an hour, mop the bark lightly with your BBQ sauce, and put the rest out on the side.

 

[BesstR]

Most people do not have it in them to let something cook for 8 hours. That is way boil first then cook. Yea if you are going to smoke them take the 8 hours if not more. But remember he is not using charcoal he is using a gas grill. Not the easiest thing to use for smoking. just my .02

 

[BesstR]

do not to forget to remove the silver skin on the back side.

 

[tubaman]

no offense, but NOOOOOOOOOOOOOOOOOOOOOOO!

take the eight hours. Dry rub them, mop them with a vinegar/bourbon/brown-sugar/salt/pepper/garlic after browning every half hour or so, and then the last half an hour, mop the bark lightly with your BBQ sauce, and put the rest out on the side.

Agreed on the boiling part, don't do it!!!

Also agree with putting the sauce on during the last half hour. Put it on too early and it will burn. I like to spray the ribs with apple juice every half hour, lends a nice sweetness to the ribs. If you are using a gas grill, you might want to invest in a small firebox you put on top of the grate. Put some fruit or nut wood chips that have been soaked in water in the firebox and the ribs or whatever meat you are cooking will get a nice smokey flavor similar to using a smoker.

 

[Cigar Cowboy]

Dry Rub and indirect slow cooking.

If your meat needs sauce, you did not cook it right.

Take it from a Texan.

Oh and you might need one of these and a whole mess of Mesquite:

Now that is a smoker!!!!

 

[atroodon]

If you are short on time do it the Tony Roma way, wrap in foil and bake at 225 for 3 hours then grill them, much faster and sauce them during the grill.

Other wise low and slow indirect heat

NO BOILING!!!!!!

 

[SanCristobal]

of these and a whole mess of Mesquite:

hah hah hah YES!

 

[Hardcore]

So how long are we talking to cook on my gas grill? Also where should I set the heat at?

 

[atroodon]

225 is the number I shoot for, and it depends when the meat starts pulling away from the end of the bones. Hours may vary.

Be sure to mop if cooking real slow with the above mentioned NOT BBQ sauce

 

[SanCristobal]

Be sure to baste if cooking real slow

yes, but do not take this the wrong way, don't baste with a sauce, baste with a 'mop'

 

[smokemifugotem]

If you can get this low...200-225 (preferably 200). I have never done it but the theory is to only turn on half your burners and use the other half to cook on. you can also put in a small metal cup with soaked wood chips for a bit of a smokier flavor if you would like. Just low and slow. I am going to guess about 4-5 hours of cook time.

 

[atroodon]

fixed it

 

[Cigar Cowboy]

So how long are we talking to cook on my gas grill? Also where should I set the heat at?

Indirect cooking is cooking without flame. There is a separate fire box and the smoke cooks the meat. You control the heat with how much you open your smoke stack. Mopping is key.

If you want to use a gas grill and you are not sure about cook time, a meat thermometer is a griller's best friend.

Medium Rare is about 130 to 135 degrees F inside for steaks and venison.

Fowl and poultry is cooked until the juice runs clear or around 165 degrees F inside.

 

[r3db4r0n]

I love booooooth

 

[TheDudeAbides]

When I'm planning on slow smoking something, I always start out at a higher temp, say 300-325 for the first 1/2 hr. or so, before backing off to 200. This serves two purposes. It opens the meat up a little bit, allowing the smoke to take better, and secondly, this allows me to catch some drippings, which are the basis of kick-ass barbecue sauce. (To be served on the side, mind you.)
Not to flog the proverbial dead pony, but for the love of god, don't boil 'em. In fact, as a rule and valuable life lesson, don't boil your meat:stretchgr.

 

[TravelingJ]

Not to flog the proverbial dead pony, but for the love of god, don't boil 'em. In fact, as a rule and valuable life lesson, don't boil your meat:stretchgr.

I couldn't agreed more!

Also, when the meat is 'fall off the bone' cooked-it's overdone.