The Texas BBQ Forum

I've only had Dry Ribs one time in Memphis at the Pig. Even tho they had no sauce or basting, they were not dried out and I really enjoyed them. Does anyone out there have a technique and or recipe for fixing these

thanks,

I've never had them in Memphis but I've fixed my version at home. I just spritz regularly. Add some more rub during the wrap and that was about it. Tasted great w/ Meat Church Honey Hog.


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thanks, Y'all

Sooner, did you wrap during the cook (3-2-1?) or afterwards during the rest period

the BBQ Pit Boys have a decent Youtube and I noticed they added light brown sugar after the initial rub and frig time and then even more rub before starting the cook - - - - one thing for certain in Mi Casa is that the brown sugar would get the Wiffy's attention

During the cook. Forgot I also sprinkled them again towards the end. My spritz was apple cider vinegar, hot sauce & water.


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is the wrap to hold moisture or to minimize the smoke flavor?

I don't know if I would trust Boomer Sooner. His ribs are DRY.

DANG - - - I've seen better Road Kill Grill

I might have had a hard time keeping the bones in but never dry!!!! :)


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Okie Sawbones wrote:I don't know if I would trust Boomer Sooner. His ribs are DRY.

This looks like my very first brisket attempt

Okie Sawbones wrote:I don't know if I would trust Boomer Sooner. His ribs are DRY.

those ribs look like something I read of in the old testament.... a burnt offering