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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Fan |
I'm not sure where I first heard the term... although I think it came to me out of Memphis....
"Muddy", kind of a cross between dry and wet - cooked with a heavy dose of dry rub (a la' Rendezvous) and then just 30 minutes before serving, slather em' up. The rub and sauce make a paste - or "muddy" ribs. Not sure if that is a real category or not, but it works for my family. ".....just as the smoke gets into your clothes and the sauce gets under your finger nails, the feeling of eating real barbecue in a classic joint gets into your soul. " Lolis Eric Elie 2005 |
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TVWBB Member |
Though I voted "dry", I go both ways as my wife likes them dry and my son likes them wet.
Mark |
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TVWBB Member |
Mine are always wet/dry. What I mean is I cook them dry with rub until the end. Then, I put some sauce on with about 20 minutes to ago just to carmelize the meat a little. I finish by sprinkling with rub and then pull em. Ribs aren't quite wet, but not quite dry ribs either. I don't know how to classify it.
Silly Bubba Loves that Que! |
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TVWBB Super Fan |
Imagine that! The majority like them dry. Why then are thew only served wet at almost every restaurant around?
AR Q-on!! Live, Love and Eat Good BBQ! |
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TVWBB Pro |
I like lots of sauce so my vote is for Wet.
The Smoke Hunters BBQ Team |
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New Member |
Dry!
I'd never had dry ribs, or even heard of them, until visiting Corky's in Memphis. This was from the advice of a friend YEARS ago. Since then I've been in love with dry ribs, but I've found most places don't make them dry. Like was mentioned above, why do so many places serve them wet? Even my wife, who is not a fan of ribs because of the mess, when she first had Corky's ribs loved them! In fact being a new WSM owner, she's already requesting some dry ribs.  - Matt - |
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TVWBB Member |
I like mine dry, I hadn't had dry ribs until I bought my WSM, but now that's my fav.
I think restaurants serve mainly wet for two reasons, first that what the majority of the masses think about when they think ribs. Second it is easy to mask shortcomings in the ribs if you drown it in a strong sauce. But I did see a commercial for one of the chains around me that offered ribs both ways. |
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TVWBB Member |
Dry please. Sauce on the side.
Will Saucehog: Award Winning BBQ Sauces |
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TVWBB Fan |
Ribs!?! I'll take 'em any way I can get 'em!!
 Enjoy, Dan 3 Dogs BBQ WSM x 2 One-Touch Silver x 1 Stoker x 1 |
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TVWBB Super Fan |
Never found a dry rib I liked until I went to Texas. But still when I cook ribs I like to cook the sauce in on low heat.
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TVWBB Member |
The family, 9 of us, had a taste test last year at a get together. We used a sweet rub, hot rub, sweet sauce and a hot sauce. The conclusion was both wet and dry were equally good.
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TVWBB Super Fan |
I cook them dry, mopping after the first hour with cider vinegar & oil. I give them a glaze of BBQ sauce afer I take them off to rest.
The Demolition Man |
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TVWBB Member |
Art, Perhaps in Chicagoland they serve them that way alot, but in Oklahoma and Texas people get life threats for saucing before serving. I this part of the country, the art of BBQ is broken down inti two distinct arts; the art of meat, and the art of sauce. It is generally held that if the ribs are sauced before serving, it ruins the "bark" that is pretty much the mark of excellence in ribs. These values nad holdings don't always migrate well. You should see all the things they do to brats down here. Tim Smoky Okie |
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TVWBB Fan |
I like both...But wet is my favorite...
"Life's short----Smoke Hard!!!" |
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TVWBB All-Star |
Wow, I had no idea most people here like their ribs dry! I prefer wet, but when I say "wet" I don't mean swimming in sauce. Just a light glaze that's been set a bit over high heat.
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TVWBB Member |
I think that's great for grilled, or smoke grilled baby backs, but around here we don't consider that to be BBQ. Good bark on spare ribs is essential to Oklatex style Q, and you can't have a good bark on wet ribs.
So many different ways to prepare the same foods! Ain't it great? Tim Smoky Okie |
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TVWBB Member |
After 30 years of BBQing and eating dry ribs I found new life last year with the WSN. I swore I would never go back charcoal again... until I ran into the Virtual Weber Bullet site. I talked my wife into getting it for my birthday. It took a week of nagging and I had to remind her that we used part of our income tax refund in 1999 to buy a Genesis 1000 for her. That replaced our gas/lava rock whatchamacallit. Any way she gave in and she has not complained about one meal that came out of our Bullet. She will never admit that I was right and she was wrong about smoking ribs in the WSM. All I get out of her is MMMMmmmmmmmmm..! Now I look for excuses to invite people over so I can wet smoke ribs. I still BBQ on our Genesis, but give an excuse........!
When I say wet I mean I fill the water pan with water and keep it full. Other than that I use BRTU. I think I misunderstood.... have I? This message has been edited. Last edited by: Frank Mastrogiovanni, Genesis 1000 Series LP Gas 7-30-99 Smokey Mountain Cooker 7-26-06 |
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TVWBB Fan |
I like them dry with a little glaze.
--------- NRBBQ! |
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TVWBB Member |
Generally speaking, "wet" means coated w/ sauce while cooking. I cook on a large woodburner and don't use a water pan, and my ribs are never "dry" in any sense other than lack of sauce cooked on them (wet ribs). Tim Smoky Okie |
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TVWBB Fan |
I like them lightly glazed and served with sauce on the side. Cooked right, they are not dry. But for this poll I voted "dry".
No is just a slow yes. AKA HeSmellsLikeSmoke WSM "DI" WSM "L" Rescued and living nearby with my son Weber Performer Stainless "EE" Brinkmann SnP Pro |
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