Dry ribs

by **ozza** » 29 Jul 2010, 19:39

Right in my endless persuit of the perfect ribs, I fancy having a go at some dry ribs, bought a couple of small racks today to do on Saturday (450grms each)

any suggestions on how and what to do with them on a WSM / pro q excell

ta muchly

by **philnewts** » 29 Jul 2010, 19:56

The rub is key here. I would locate a basic rib rub online, ensure it has some heat (cayenne pepper) and of course salt and some sweetness.

Choose a milder wood such as Apple and Cherry.

You may wish to spritz with apple juice after a couple of hours of cooking.

Let us know how it goes and pictures would be cool

Good luck

by **philnewts** » 29 Jul 2010, 20:01

Just seen your other post about making your own rubs. Didn't want to sound patronising just assumed you wanted the basics.

by **ozza** » 29 Jul 2010, 20:04

cheers Phil no biggie, got a feeling dry ribs are a diff cooking method, high heat thingy (well that's my interpretation)

by **Steve** » 30 Jul 2010, 08:06

I would still cook them at the same temperature I do ribs for saucing 270F.

I'd gieve them an hour or two in the smoke then foil them up with a foil marinade to keep the moisture in then just finish them off out of foil but not glaze them. You still want the meat to stay moist. I'd probably use a rub with a bucket load more kick than I would on sauced ribs though. I really like Smoking Guns hot rub on dry ribs with a dusting of sugar just to balance the flavour. I'm yet to attempt cloning smoking guns rubs so unfortunately can't give you a recipe.