do u slather your ribs?

[BamsBBQ]

do you slather your ribs before you put rub on?

i do, with mustard or w.sauce

[chowhound]

Not ribs, but I use mustard on butts.

[PieSusan]

I use to like extra sauce on my ribs when I could still eat tomato based sauces.

I use to enjoy eating ribs once in a while.

[GrillinFool]

do you slather your ribs before you put rub on?

i do, with mustard or w.sauce

Are we talking an initial slather before they hit the heat? If so then no. If you are talking about when they go into the foil then yes with either honey or syrup and then more rub to make a really nice bark....

[bowlingshirt]

I use a dry rub before smoking, then I might "slather" towards the end of cooking.

[BamsBBQ]

Are we talking an initial slather before they hit the heat? If so then no. If you are talking about when they go into the foil then yes with either honey or syrup and then more rub to make a really nice bark....

before they hit the heat

[Love2"Q"]

nah .. never saw the need for it ..

[GrillinFool]

nah .. never saw the need for it ..

Me neither but I've always wanted to try the mustard deal. I have a Chipotle mustard that I think would be outstanding slathered on ribs with a chipotle rub....

[Lefty]

Nope, dry rub, then mop as cooking.

[RobsanX]

Dry rub, dip in sauce only after they're on my plate...

[joec]

It really depends on what I'm making, ribs just dry rub, pork butt I use mustard then rub but have done it the other way too. Brisket I use a rub or marinate and rarely use much BBQ sauce but serve it on the side warm for those that want it. I also make a few different types of glazed ribs such as orange chipotle glaze. I also brine some things as well.

[AllenOK]

I've only done ribs a couple of times. I've never slathered, just always rubbed.

I will say that I need to work with ribs more often to learn them better.

[smoke king]

Sometimes with Mustard, but I usually just rub em'.

[High Cheese]

Dry rub, dip in sauce only after they're on my plate...

That's pretty much what I do. Sometimes I'll make two different racks. 1 wet, 1 dry.

[TexasGirl]

No no no, you don't want to cover that yummy taste with sauces. I love it just smoked.

[QSis]

Yes, I slather with mustard before rubbing. I learned that way, and now I do it more out of habit than anything
else.

http://img16.imageshack.us/img16/5917/1181861ba5.jpg (http://imageshack.us)

Lee

[Keltin]

I slather my Butts with mustard, but not the ribs.

[PieSusan]

^Gee, I don't know why my head is in the gutter tonight. I think it has to do with goat heads and a certain Meat Party that I read about.

[Keltin]

^Gee, I don't know why my head is in the gutter tonight. I think it has to do with goat heads and a certain Meat Party that I read about.

:yum: :yum: :yum:

[leolady]

I use Italian salad dressing, and people around here love my bbq.

[Maverick2272]

I like to put a little honey mustard on mine first, then the rub. And yea, I take em 'wet' when they are done. IE BBQ sauce brushed on em just as they are finishing on the grill then some time in foil in the oven on low heat.
Yum!

[Keltin]

I like to put a little honey mustard on mine first, then the rub. And yea, I take em 'wet' when they are done. IE BBQ sauce brushed on em just as they are finishing on the grill then some time in foil in the oven on low heat.
Yum!

You'll probably likes these then! :wink:

[Maverick2272]

You'll probably likes these then! :wink:

Oh yea.... very nice!

Now that's food porn!!:thumb:

[joec]

I like Italian salad dressing on things I do in my stove/oven but never used it for grilling or smoking. I like the Good Season's brand that you mix yourself.

[leolady]

Try it joe! You'll like it!

[joec]

I have pan grilled but never on a my outside grille but will try it.

[PanchoHambre]

IAnd yea, I take em 'wet' when they are done. IE BBQ sauce brushed on em just as they are finishing on the grill then some time in foil in the oven on low heat.
Yum!

me too... Keltin's look excellent

[Keltin]

me too... Keltin's look excellent

Thanks!

That was actually a full slab that I trimmed down to St. Louis style. I save the brisket and point for other things like beans, etc. I was thinking, maybe that’s why my ribs are done in only 4 hours of smoke time. These were done in 4 to 4.25 hours, and were falling off the bone. Perhaps the trimmed size contributes to my faster times over the 3-2-1 method (as mentioned in the other post (http://www.netcookingtalk.com/forums/showthread.php?t=1889)).

[Maverick2272]

I don't know, usually I buy St. Louis style as well. Once in a while I get em with the tips on so I can do rib tips as well... I don't think I have ever gone that long either.

[GrillinFool]

I like Italian salad dressing on things I do in my stove/oven but never used it for grilling or smoking. I like the Good Season's brand that you mix yourself.

I have an entire shelf in a cabinet devoted to Italian dressing. No particular brand. I try to take a gander at the Dressing aisle whenever I am at the store. Every now and again they will be blowing out Italian for like $1/bottle and I pick up a bottle. Makes fantastic marinade bases. Add some extra garlic, black pepper, maybe some fresh herbs. Bada bing, we got a great marinade.

I've never tried it as something to slather on ribs. But I will!?!?!

[leolady]

Good!

I have used italian dressing on Lots of stuff I bbq and marinade for well over 20 years. Yep, you can kick it up anyway you want and adds great flavor!

[waybomb]

I rub mine down with spice - no bbq sauce for me.

[GrillinFool]

I rub mine down with spice - no bbq sauce for me.

I think he was talking before they are put on the grill. I don't know of anyone who sauces with BBQ sauce before putting them on.

[waybomb]

I eat ribs without bbq sauce. Just with rub, cook in tin foil for a while, then finally grilled. No sauce used.

[GrillinFool]

I eat ribs without bbq sauce. Just with rub, cook in tin foil for a while, then finally grilled. No sauce used.
Person after my own heart. Every now and again (bout once a year) I sauce my ribs. Otherwise just the rub...

[Keltin]

I sauce my spareribs about 30% of the time. Baby Backs I never sauce. Beef Back ribs I tend to sauce 90% of the time.

[GrillinFool]

I sauce my spareribs about 30% of the time. Baby Backs I never sauce. Beef Back ribs I tend to sauce 90% of the time.

I've never done beef ribs. It's on the list....

[Keltin]

I've never done beef ribs. It's on the list....

They are actually really good. I’ve tried them many different ways, and the only method of cooking I can tolerate them is smoking low and slow. The beef ribs have a LOT of fat in them, and are just too greasy (IMHO) to eat if cooked any other way but smoking. The bones are much bigger than spareribs, so they take longer to cook. I usually run Beef ribs about 6 hours. Once they are done and the meat is falling off the bone, they are incredibly delicious and all the fat has rendered away. Plus they are fun to eat.....that massive bone makes you feel really primal when you're clutching it! :yum:

[High Cheese]

I tried using mustard then a rub yesterday, they came out pretty good. In fact, the DW couldn't stop commenting on the flavor and she's not a huge fan of BBQ. Looks like I might just become a slatherer. lol

[GrillinFool]

I tried using mustard then a rub yesterday, they came out pretty good. In fact, the DW couldn't stop commenting on the flavor and she's not a huge fan of BBQ. Looks like I might just become a slatherer. lol

Yeah, I gotta try this. Chipotle mustard, nice sweet rub. slow and low from there....Man, I miss ribs!!!

[chowhound]

That's interesting how mustard adds taste to ribs, but none at all to something that takes longer, like briskets or butts. I take it it doesn't turn to bark on ribs due to the reduced cooking time?

[High Cheese]

No bark. I only used about 1 1/2 tablespoons per side.

[chowhound]

Definitely worth using a mustard you like then.
I'm going to give this a try my next rib day.

[GrillinFool]

That's interesting how mustard adds taste to ribs, but none at all to something that takes longer, like briskets or butts. I take it it doesn't turn to bark on ribs due to the reduced cooking time?

The reason for the difference may lie in the surface area. With a rib you have a large surface area to meat ratio. For a butt you do not. The amount of surface area you get per average bite of pulled pork is small compared to what you get with a rib.

This is another reason I don't use salt in my rib rubs. It's really easy to oversalt ribs as they have so much surface area to meat. Thus you can be eating a lot more salt on your ribs than if you oversalted a butt.

Now, with the brisket I would see that as a tweener here for this theory. More surface area:meat ration than a butt, but not as much as ribs....So I wonder if it has a more of an effect. As not having done brisket all that often (I know it.s a crime but whenever I have the time for that long of a smoke I usually go with ribs), I can't say what the impact is here if any.

So, anyone else want to chime in on grilling theory 101?!?!? I just realized I sounded more like a teacher there than just some idiot who likes to grill and chill!?!?

[High Cheese]

So, anyone else want to chime in on grilling theory 101?!?!? I just realized I sounded more like a teacher there than just some idiot who likes to grill and chill!?!?

Sounds right. Just like choosing the wood to smoke with. You can use straight masquite or other high flavor wood for a brisket but only a very small amount for something like ribs. Since you slice brisket so thin, you only get a small amount of the flavoring.