BBQ Poll

[daniyal]

I don't like the taste of BBQ sauce so I go with a dry rub.

 

[vivalanation734]

Rub the night before... sauce before you grill.... and keep on saucing as you cook!

Sweet Memphis Sauce FTW!

 

[SkinsFanLarry]

I usually only use a dry rub myself.

 

[benday]

dry rub by default being raised near memphis

 

[HalloweenHarry31]

Depends on the situation but I like both!

 

[TravelingJ]

Spread a light coating of Dijon mustard on entire rack, add liberal amount of dry rub (for a sweeter rib add brown sugar to rub). Wrap in plastic leave at room temp for about an hour before cooking. Low and slow 225*. When you can pick the rack up from the end with tongs and they bend at a 45 degree angle they are perfectly done. Meat pulled back from bone ends about 1/4" is also a sign of a well cooked rib. Serve sauce on the side for those who want it. You`ll be suprised how many people will pass on the sauce once they start eating.

Great post! That's how we do it in our family, as well. Usually there are about 15 slabs of ribs on the smoker for any summer event. The mustard is what one of my brother in law's claims to be his secret ingredient ( = Also agree with sauce on the side. I won't eat ribs that are just covered in sauce after cooking, it has to be cooked on if I'm going to consider it. I still prefer dry ribs, though.

 

[Mixmaster15]

Spread a light coating of Dijon mustard on entire rack, add liberal amount of dry rub (for a sweeter rib add brown sugar to rub). Wrap in plastic leave at room temp for about an hour before cooking. Low and slow 225*. When you can pick the rack up from the end with tongs and they bend at a 45 degree angle they are perfectly done. Meat pulled back from bone ends about 1/4" is also a sign of a well cooked rib. Serve sauce on the side for those who want it. You`ll be suprised how many people will pass on the sauce once they start eating.

I also do the mustard coating before I rub; keeps the rub on. I do yellow mustard though...

 

[Wink]

We just started experimenting with dry rubs, makes a big difference to marinate the spices into the meat first than a BBQ blast from the sauce!