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Almost Naked Ribs

B bacchus2bMember
I have been spending a lot of time working on rib rubs to come out with the "Perfect" spareribs. I had been adding more and more spices and brown sugar to balance flavors to the point that they tasted good, but were very dark after cooking.

Two weeks ago I was in West Houston on Business and went to one of my childhood favorites, Doziers BBQ in Fulshear www.doziersbbq.com/. I had always loved their ribs and after buying a slab I discovered almost no rub on the exterior.

Back home I decided to go back to basics and smoked a rack with just salt, pepper, and garlic powder with one chunck of pecan and the results were magical!

The ribs tasted like Pork and were an appealing color. Why do we always look for something better when the basics are often best???

Just an observation from a "Rib Dog"
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FM Former Member
quote:


The ribs tasted like Pork and were an appealing color. Why do we always look for something better when the basics are often best???


Because it's human nature to believe that when results fall short of expectations that it is due to a lack of some "secret" knowledge, that if possessed would allow one to cook perfect ribs and make awesome investment decisions. The reality is usually that the "secret" is skill arrived at through experience, and simplicity in method that allows for proper execution each time a task is attempted. KISS methodology decreases the need for luck to arrive at a superior product. But when you burn a rack, you can't blame the sugar in the sauce. Smiler
FM Former Member
quote:
Originally posted by Bacchus2b:
... Why do we always look for something better when the basics are often best???

Just an observation from a "Rib Dog"


Boy, if I had a $1 every time we recommended that to people to try the basics...

Tell you a similar story. Guy in this forum was asking about an FE and I found out he was coming through OKC. I told him to stop by the house. I did three racks. First one had NOTHING on them, second a rub and third a rub & sauce.

When he at the first ones, he commented that they were better than any he'd ever had in a restaurant. I told him to find another restaurant.

Glad it worked, sometimes simple is better.

But who's Rib Dog? We have a Rib Dog here on the forum... Big Grin Although we can all be Rib dogs at times...

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