Anyone ever smoke ribs without a rub?

More often than not, I smoke my ribs with just a rub and don't use a sauce(serve on the side). If you're looking for something different, try the salt and pepper. The ribs will still be moist and have a nice smoke flavor from the Cookshack. It'll still be decent even if you don't care to do it again. Guarantee someone prefers them that way.

If you just want a slather, I'd do the salt and pepper thing in the smoker, and finish them on the grill using Todd's radical slather. I've done it twice, and it's a great alternative to doing ribs the same way all the time. I found the thread, and here's Todd's suggestion:

"Next time, if you want to go crazy, mix 1 part sauce with 1 part strawberry preserves(or peach) instead of the honey. Say 1 cup each, then toss in a very finely chopped 1/2 cup of sauteed jalapenos. Let simmer together for 20 minutes or so, then brush on ribs. Way good.(This works real well on tenderloin too using orange marmalade)"

I didn't use the Jalapenos but used garlic instead. My wife and kids love them this way. Be radical and give it a go. Don't use strawberry jelly, use a good preserve. Todd highly recommends the Jalapenos. One of the best slathers/glaze I've put on ribs. Oh my God. I hope Tom doesn't see this.

Sure, but if I want that, I'll go eat at a restaurant, many of them only smoke, no rub.

Are you just tired of rubs?

Like we say, go for it. Nothing wrong with simple.

A slather is really just a way of making rubs stick. I don't like to use mustard, see no need, rub sticks fine.

If you want to slather, maybe experiment and make your own sauce.

I gave up rubs some time ago, don't care for the salt and sugar. I shake on carolina vinegar sauce just before they go in the smoker, then apply a commercial sauce about three hours in when I check on them. Enough of the spices from the vinegar marinade hang around on the meat to flavor them, and I end of with a unique product, since I make the marinade.

You'll find that country folks ,that have access to heritage breeds of hawgs,that still have flavor,get great results from lots of salt and pepper,no trimming of any fat,cooking high over direct heat,where lots of fat drips.

As far as today's market hogs,like Smokin' says,I'd just about rather have some bonein pork roast,some 'taters and gravy,overcooked halfrunner beans and fatback,bacon grease wilted lettuce,some sliced BigBoy 'maters and chopped greened onions-with a dollop of Duke mayo,a little cut off the cob corn-fried in bacon grease, and some iron skillet cornbread.

Now the co-cook would say a gallon o' sweet tea,but me and the nephews,would likely slip on down in the bottom,pull out our pistols,and maybe a couple half pints,scare off a few crows from the field corn and maybe swap a few lies.

Oh well,how is it we cook these unseasoned diet hawgs?

Tom's post made me hungry.

Most posts make me hungry.

'specially when they have pictures...mmmmmmmmm
food...

Yes! SmokinOki,
Just tired of rubs. I just finished a whole gallon of Head Country rub on all my "smokins" over the last year and with only two other rubs and want something different. So, I will put the next batch of ribs through with only salt and pepper and maybe use a orange, maple syrup and cayenne pepper slather.

Thanks

Quality of meat is a good start.

When you apply your smoke is another.

Cooking them CORRECTLY !!!!!!! is always the most important.

Simple seasoning is good,but that one,or two,spices that folks slightly notice ,and wonder about,may help make the pork stand out in their memory.

Just my $0.02

Hello. My first post here and thought I would chime in on this question.

I usually smoke my brisket with salt and pepper and pork shoulder without anything at all. But when the mood hits me I will use a rub. However ribs I usually use a rub. I have tried them without. I have also tried smoking ribs rubbing them with just sage (a suggestion from a friend).

I never sauce the ribs. Always on the side.

I smoke and grill meat at times without anything applied to the meat.

Ive been doing it more and more recently and sometimes I just want to taste the meat.

Getting old I guess!