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Post by bbqbubs on Jul 31, 2009 1:17:45 GMT -5
I like the beef only rub, maybe dip ribs in sauce.
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Post by mlafferty on Aug 1, 2009 9:20:35 GMT -5
Has anyone tried 'country' ribs as opposed to spare ribs or baby-backs? I like them because they are more meaty and have excellent flavor but have not tried them in the DTS. They are also cheaper.
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Post by bigsteve on Aug 1, 2009 12:01:58 GMT -5
Has anyone tried 'country' ribs as opposed to spare ribs or baby-backs? I like them because they are more meaty and have excellent flavor but have not tried them in the DTS. They are also cheaper. As you probably know, Country style ribs aren't ribs at all, it's meat cut from the butt (shoulder, not rear-end  ) Anyway, that was the first thing I made on my Sn'ator, because they are easy and cheap. They came out great. The nicely marbled ones don't need to be foiled, but the leaner ones do. But now, I just foil 'em all, and let the smoking Gods sort 'em out. |
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Post by bbqbubs on Aug 1, 2009 13:35:03 GMT -5
Country style ribs are very good as well, but i prefer the back beef ribs with no sauce. I also dont like "fall off the bone" style ribs either. I like to have a little bit of toughness to it, not to too much though. There kind difficult to make but i found an easy to smoke them the way i prefer
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Post by vermin99 on Aug 1, 2009 18:15:14 GMT -5
I prefer spare ribs
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Post by mikelindner on Aug 5, 2009 8:48:46 GMT -5
I'm must be a St. Louis freak or something but St. Louis Spares and a good somewhat thick and tangy sauce is what makes the perfect ribs IMO. Although a local BBQ place near where I live turned me on to Memphis style ribs recently so while they are a close second....I gots to have my sauce.....
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Post by bigsteve on Aug 5, 2009 11:50:13 GMT -5
I'm must be a St. Louis freak or something but St. Louis Spares and a good somewhat thick and tangy sauce is what makes the perfect ribs IMO. Although a local BBQ place near where I live turned me on to Memphis style ribs recently so while they are a close second....I gots to have my sauce..... Oh yeah, St Louis ribs falling off the bone, all slopped up with sweet Kansas city style sauce! ;D |
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Post by bbqbubs on Aug 5, 2009 23:55:03 GMT -5
I'm must be a St. Louis freak or something but St. Louis Spares and a good somewhat thick and tangy sauce is what makes the perfect ribs IMO. Although a local BBQ place near where I live turned me on to Memphis style ribs recently so while they are a close second....I gots to have my sauce..... Oh yeah, St Louis ribs falling off the bone, all slopped up with sweet Kansas city style sauce! ;D no no no, not my type. I like to chew on a good dry rib. Its like u cant taste the actal flavor of the meat, smoke and rub. IMO its the bbq sauce that takes over the whole flavor, its overpowering ingredient to me |
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Post by neb5445 on Mar 27, 2010 14:33:14 GMT -5
How does everyone take care of a fatty spare rib rack?
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Post by chi-town smoker2 on Mar 30, 2010 23:26:54 GMT -5
i think the back ribs are the best , the racks are just big enought to make you want more.
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) Anyway, that was the first thing I made on my Sn'ator, because they are easy and cheap. They came out great. The nicely marbled ones don't need to be foiled, but the leaner ones do. But now, I just foil 'em all, and let the smoking Gods sort 'em out.