If you like sauce,most do,when do you like to put it on? During,after,or on the side? I usually do it after the smoke,then let them go for about 10 more minutes.If I have guests,I just serve it on the side. Your thoughts??
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I usually cook two racks: one rubbed and smoked and served "Memphis Style" - sauce side) and the other rubbed, smoked and pouched a la "Trigg". Both methods get great reviews.
A lot of folks get ribs (backyard & restaurant) that have sauce literally burnt on to the meat. My method introduces them to something off the beaten path.
A lot of folks get ribs (backyard & restaurant) that have sauce literally burnt on to the meat. My method introduces them to something off the beaten path.
I never sauce while cooking- always on the side...
I like wet ribs, not burned into the ribs, but just enough so it is "set". Which means to me I lick it off my fingers and not the table cloth.
Memphis Style, dry is our preference. Sauce on the side.
If I'm going to put rub on it, I don't want to cover up the flavor with an overwhelming amount of sauce.
If I'm going to put rub on it, I don't want to cover up the flavor with an overwhelming amount of sauce.
Memphis Style with a good rub, sauce on the side. Occasionally, I'll lightly sauce towards the end of the smoke to glaze the ribs, sauce on the side.
Come to think of it...Why would I do it Memphis Style with a bad rub.
Come to think of it...Why would I do it Memphis Style with a bad rub.
quote:Originally posted by SmokinOkie:
Memphis Style, dry is our preference. Sauce on the side.
If I'm going to put rub on it, I don't want to cover up the flavor with an overwhelming amount of sauce.
I agree. Nothing worse than tasting just the sauce and not the smoke or the rub.
Light glaze on both sides towards the end. Folks can always add more sauce if they want, but not me.
Ya know,I read the descriptions and a couple thoughts come to mind.
The good cooks here know what they are cooking and understand their own descriptions.
Without color pix,smellavision,touch/feel it is difficult for new cooks to have a real feel-I believe.
We talk about Memphis as dry? and add a little sauce at the table?
The ribs there are often cooked in layered racks,basted with a vinegar mix and dry rub.The drippings on the ribs below kinda creates their own sauce.
I read about the Trigg method and it sounds/reads wet?
John and Trish cook spares for FLbbq Assoc,KCBS,and the different TX organizations.
John came out of the TX groups that will DQ you for sauce after it comes off the pit.
They all learn to cook a little on and appear dry.
We have had the opportunity to cook by them at many contests and help in their class.
At comps we sample each others product for comments/evaluations.
Yes, John and Trish's spares have a noticable glaze /sheen/color ,so they have not been cooked/finished naked,but I never have to lick my fingers to remove any sauce.
Don't know if this adds any clarity,but I know what I'm thinking.
The good cooks here know what they are cooking and understand their own descriptions.
Without color pix,smellavision,touch/feel it is difficult for new cooks to have a real feel-I believe.
We talk about Memphis as dry? and add a little sauce at the table?
The ribs there are often cooked in layered racks,basted with a vinegar mix and dry rub.The drippings on the ribs below kinda creates their own sauce.
I read about the Trigg method and it sounds/reads wet?
John and Trish cook spares for FLbbq Assoc,KCBS,and the different TX organizations.
John came out of the TX groups that will DQ you for sauce after it comes off the pit.
They all learn to cook a little on and appear dry.
We have had the opportunity to cook by them at many contests and help in their class.
At comps we sample each others product for comments/evaluations.
Yes, John and Trish's spares have a noticable glaze /sheen/color ,so they have not been cooked/finished naked,but I never have to lick my fingers to remove any sauce.
Don't know if this adds any clarity,but I know what I'm thinking.
Gosh. Mine taste great dry with a Memphis style rub straight from the smoker, no vinegar mop although I've done em that way a couple times. Gotta admit a light glazing makes them special, not heavy to mask the rub and smoke flavors.
Pags,there are assorted reasons that Memphis ribs are done certain ways from the last 7-8 decades.
Charcoal was the fuel of choice,often cooked direct,40 inches or so above coals,mopped with water and vinegar helps cut fattiness and control temps.
They were typically actual "babybacks"-or about 20 oz racks.
Greek seasoning was prominent,altho Sauers-not the popular Cavenders'.A little chili powder never hurt.
Now we just think of ribs cooked naked,with a light application of spices as they come off the heat.
Memphis "style".
If you cook Memphis in May type contests,loinbacks,cooked to closer to pull off the bone are used.
The judge gets the box with a couple different cups of sauce on the side to try each and pick that that most compliments the flavor of the pork.
Don't guess this is in the scope of the question,but just a viewpoint that cooks at home may not attach to our vocabulary.
Doesn't mean that any is better than what we all cook at home.
You've seen me post that when cooks are together,they tend to use a light rub and toss them in the cooker.
Thus,pork tastes and eats like pork and is appreciated by cooks and good judges as well.
Another comment you'll hear among a group of cooks, about their comp techniques ,is" I don't eat this junk,it is just for the judges"
Charcoal was the fuel of choice,often cooked direct,40 inches or so above coals,mopped with water and vinegar helps cut fattiness and control temps.
They were typically actual "babybacks"-or about 20 oz racks.
Greek seasoning was prominent,altho Sauers-not the popular Cavenders'.A little chili powder never hurt.
Now we just think of ribs cooked naked,with a light application of spices as they come off the heat.
Memphis "style".
If you cook Memphis in May type contests,loinbacks,cooked to closer to pull off the bone are used.
The judge gets the box with a couple different cups of sauce on the side to try each and pick that that most compliments the flavor of the pork.
Don't guess this is in the scope of the question,but just a viewpoint that cooks at home may not attach to our vocabulary.
Doesn't mean that any is better than what we all cook at home.
You've seen me post that when cooks are together,they tend to use a light rub and toss them in the cooker.
Thus,pork tastes and eats like pork and is appreciated by cooks and good judges as well.
Another comment you'll hear among a group of cooks, about their comp techniques ,is" I don't eat this junk,it is just for the judges"
Thanks for the info Tom. Your experience and knowledge always show through and is most welcome. You've forgotten more than most of us will learn about the total barbecue experience.
Dang. Now you've really peaked my interest. Greek seasoning on ribs. Next batch. Loin backs from Sam's. Two with the Memphis rub. One with the Greek rub. Who woulda ever thunk? Greek style barbecued baby back ribs! Gotta experiment.
Dang. Now you've really peaked my interest. Greek seasoning on ribs. Next batch. Loin backs from Sam's. Two with the Memphis rub. One with the Greek rub. Who woulda ever thunk? Greek style barbecued baby back ribs! Gotta experiment.
The other theme/"big secret" that should shine thru in this follows Smokin's direction to learn to cook the product correctly and don't worry about the secret sauce/rub that will make poorly cooked food great. 
Tom,this thread was asking people if they like sauce or not,and if they do,when do they like to put it on.It wasn't about Johnny Trigg,or competition,or whether it is "junk" or not.You are not a bad cook if you like sauce,like you seem to insinuate.
quote:Originally posted by Big Dan:
Tom,this thread was asking people if they like sauce or not,and if they do,when do they like to put it on.It wasn't about Johnny Trigg,or competition,or whether it is "junk" or not.You are not a bad cook if you like sauce,like you seem to insinuate.
I'm not trying to be the rude one, but I have judged enough contests to understand the thoughts behind Tom's "JUNK" comment. If I might bore you with my "thoughts",I think that was your last few words of the original post?
Sauce is used by most folks at home to compliment the fine pork flavor that a good cook took care to cook properly, so no most folks won't over sauce the product...BUT in competition I have had sampled some overcooked ribs and the sauce was used as a glue, some that cooks over seasoned and used sauce as a camoflage for the flavor...yah, I'd call it used for "junk". If cooked "correctly" sauce is used by most as a light compliment to the product and others prefer just to taste the meat natuerally.
No right or wrong answer, just what you prefer for your family.
Thanks for helping with the clarification,cal.
I think my comment about "junk" was in quotes, referring to what one hears around the cooksites.
I was also hoping to bring clarity to what cooks might mean by "wet or dry" for folks that may not actually be familiar with an area of the country,or a particular cook's technique/results.
Sorry if it was taken as criticism for cooks that used sauce.
Most here have heard me say that your most important critic is the folks you serve your product to around your home.
I think my comment about "junk" was in quotes, referring to what one hears around the cooksites.
I was also hoping to bring clarity to what cooks might mean by "wet or dry" for folks that may not actually be familiar with an area of the country,or a particular cook's technique/results.
Sorry if it was taken as criticism for cooks that used sauce.
Most here have heard me say that your most important critic is the folks you serve your product to around your home.
Since I have started smoking, way back in December of 2011, LOL - my family doesn't even look for the sauce because I use a dry rub and right into the 025, its a no brainer now that I know how to really cook them in the smoker. I used to roast them over onions in a foil sealed pan, then brush them with sauce and into the broiler to set.
I do enjoy the sauce so much that I like to brush sometimes after smoking (but now their responses have been, it's too sweet or I didn't like that sauce), so now I skip it and serve it on the side heated up for dipping.
I love a good charred sauce on ribs, but we will now just brush it on lightly when reheating any left overs.
I do enjoy the sauce so much that I like to brush sometimes after smoking (but now their responses have been, it's too sweet or I didn't like that sauce), so now I skip it and serve it on the side heated up for dipping.
I love a good charred sauce on ribs, but we will now just brush it on lightly when reheating any left overs.