Question:
Do you prefer your pork ribs "wet" (i.e. sauced and caramelized toward the end of cooking) or "dry" (i.e. seasoned with dry rub only, optional sauce on the side)?

Vote and let your voice be heard! Feel free to post a reply with any comments.

Regards,
Chris

Choices:
I prefer wet ribs
I prefer dry ribs
I like ribs both types of ribs equally
I don't like ribs

 

Is there a "damp" category? I always cook mine dry, but generally put a little sauce on them and wrap them in foil, after taking them off the smoker, to rest for a few minutes. So they have a little sauce, but it isn't caramelized.

I think dry is my favorite. However, I've never met a rib I didn't like!

I'm definitely a Dry Guys, but the collagen from the 'dry' ribs makes them just about as juicy as the 'wet' ones.

Side note: those Alton Brown braised ribs work really well when you've forgotten to buy charcoal (Doh!).

i like em dry rubbed with just a little glaze on at the end. yummy

Wet or dry? My answer is "Yes".

Wayne

Dry all the way. I love the flavor in the meat, not on my fingers.

I prefer dry with a little sauce on the side to dip as I please.

Ever been to The Rendezvous in Memphis?

DRY Baby!!!

Dry, then add some sauce.

Charles, my first introduction to dry ribs was the Rendezvous in Memphis back in 1991. AWESOME!!! I love the place, but Corky's isn't too bad, either. I will never go back to wet again!

This message has been edited. Last edited by: Keith McGregor,

Elsewhere on this site, Chris says that dry ribs are cooked at a higher temp than wet ribs (325-350°F for 60-90 minutes). This would correspond with how I've cooked ribs on my kettle om the past.

Is there agreement with this definition ... or could you cook dry ribs low and slow?

I am in no position to second guess Chris on this, but I have always cooked my ribs dry AND low and slow.

Good to see nobody has voted for the "I don't like ribs" option. If there is somebody out there who doesn't like ribs, I don't think they would be a member of this forum.

John

Is it possible that somewhere there's a person who does not like ribs?

Wet or dry? The biggest source of stress in my marriage of 24 years. My wife has to have them slathered or she complains the whole meal. I prefer dry with the sauce on the side.She used to see more wet ribs, but ever since the birth of our WSM rib meals include both dry and wet.

I also like 'em dry with a dippin' sauce on the table, then, after all that, I rarely end up dippin'.

YES. With the proper rub there is NO need for the wet sauce - unless of course you want to dip now and then!

Dry with the sauce on the side is the only way to go. With a lot of bbq places the question ought to be "Do you want some ribs with that sauce?"

Dry with the sauce on the side for me too please.

Dry! I personally measure good Q (I know others may differ) by how good it looks and tastes without sauce. If I dont need sauce then I am eating good stuff (IMHO). My wife and kids used to alway drench my Q in sauce - but since I have been smokin' real Q, I only make a very little sauce because no one wants any. I basically use my sauce for warming up leftover Q in the microwave at work (if any is leftover of course! ).

Tony

I always glaze with a little sauce for the last hour of the smoke. Since I do at least 3 racks at a time, I will leave the glaze off of 1 next time and try.