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Dry and Wet Ribs

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Post Wed Feb 06, 2013 10:11 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Some recent Dry Ribs and Wet Ribs.... The Dry Ribs were seasoned with Charles Vergo's Redezvous Seasoning. Whipped up my personal concoction for the wet ribs. I would tell you what's in my sauce, but then I'd have to kill ya.... :wink: Well, maybe not kill ya, but I'm still not telling. :wink:

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Large BGE
CG Duo with SFB

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Post Thu Feb 07, 2013 7:38 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
how did it come out on the inside?
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Thu Feb 07, 2013 8:14 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Turned out great on the inside too. :)
Large BGE
CG Duo with SFB

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Post Thu Feb 07, 2013 8:54 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Nicely done. Gotta love the AR and oval stone! 8)

Post Thu Feb 07, 2013 10:12 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7511
Location: Stoughton, WI
Decisions, decisions...I probably would've grabbed a dry rib first but I definitely would've sampled both!

By any chance did you try your sauce with the dry ribs? I'm wondering if the flavor changes significantly when it's cooked onto the meat versus being applied after the fact.

Post Thu Feb 07, 2013 10:27 am
2beast medium-well
medium-well

Posts: 244
Location: Illinois
Looks great

Which did you prefer ?

Greg
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Post Thu Feb 07, 2013 12:43 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks guys! Brad, I think the flavor most definitely changes if its cooked on versus brushing it on after the fact. I like brushing on fresh sauce after pulling them off the smoker.

Greg, I liked them both equally. I like variety. :)
Large BGE
CG Duo with SFB

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