British BBQ Society Forums

Pecker wrote:Have you thought of doing the ribs without any rub at all, or just a bit of s&p. Steve W

Some of the top pitmasters in the USA use nothing but salt and pepper..they let the smoke do the talking!

I've heard it said several times that great bbq comes from what you leave out, and not what you put in.

One thing that a lot of regions, especially the Carolinas like to do is spray the racks with apple juice for sweetness and bark or apple cider vinegar for the tang. Although not a rub, they also like to make a simple sauce of vinegar and red pepper flakes, it would be interesting to try malt vinegar I think