Dry ribs

[ozza]

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

[philnewts]

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

[philnewts]

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

[ozza]

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

[Steve]

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.

[MadCow]

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 !!

[Steve]

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

[MadCow]

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

[ozza]

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

[ozza]

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

ta