naked ribs

Former Member

I am doing ribs this weekend and will be using sauce instead of a rub. Should i spray first with apple juice and salt and pepper? Also i want to leave door closed as long as possible to keep moist, when should i first check ribs? I am doing about 8 slabs of baby backs laying on racks.I plan on pre heating sauce when the ribs are done or possibly putting on the last 20mn. depending on how the ribs are.

4/12/067:34 AM

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Former Member

What smoker and what temp?

BB take less time than spares.
Naked ribs to me are ribs that get seasoning and no sauce (that's what you get a lot of in Memphis).

Personally I don't know that just saucing will give much flavor. Try it and see what you think.

I might try 1/2 one way and 1/2 the other way.

Because you'll be doing sauce, they'll take longer if you sauce them in the smoker. You'll have to open the door and sauce them. Do them the last hour of cooking. Sauce only, I'd sauce them twice.

4/12/068:50 AM

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Former Member

st 1500 and 225. thanks okie i will try cookshack rub then sauce at the end.

4/12/0610:44 AM

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tomMember

keep in mind that you have a small meat to bone %,so don't overseason.

You might start you ribs curl side up and flip when you open the door to check.

You can apple juice them then.

Without knowing types,or weights, of loinbacks-I still wouldn't open the door before three hrs.

4/12/0610:59 AM

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