British BBQ Society Forums

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

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

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

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

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.

I do my dry ribs exactly the same as my sauced ones ... except for the sauce obviously ... I always use baby backs and I never use foil !!

Bah, who are you to comment on good BBQ Jackie? Only a former world champion what would you know?

I know I'm just an old has been !!!

cheers you lot, ill get em on and get some pics up

Steve, being a numpty but i take it a foil marinade, is sticking the sauce on the foil then wrapping the meat???

ta