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Honest question for both sides

dawgman42

dawgman42

All-American
Jul 24, 2007
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Dry with a light glazing of homemade bbq sauce at the very end.
 
Seinfeld

Seinfeld

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Nov 30, 2006
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This is the answer. I think a lot of people shy away from wet because not many want their ribs dripping with BBQ sauce. That said, hitting them with a light brush at the end while cranking up the heat for about 20-30 min is a great way to finish them off.

I’m not the biggest fan of the actual restaurant, but Rendezvous has a great sauce for doing that. It’s thinner than most due I think to a little extra vinegar content, and it’s sweet, but not that thick molasses sweet like a lot of the store bought stuff
 
HotMop

HotMop

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May 8, 2006
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Seinfeld said:
This is the answer. I think a lot of people shy away from wet because not many want their ribs dripping with BBQ sauce. That said, hitting them with a light brush at the end while cranking up the heat for about 20-30 min is a great way to finish them off.

I’m not the biggest fan of the actual restaurant, but Rendezvous has a great sauce for doing that. It’s thinner than most due I think to a little extra vinegar content, and it’s sweet, but not that thick molasses sweet like a lot of the store bought stuff
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I posted before I saw this. This is the correct answer. It is still dry but has that nice appealing glaze like candy. I use Sweet Baby Rays with beer, honey, and tabasco to thin it out. Put it in a pot and simmer it down a bit then add some red pepper flakes. The thin consistency just puts on a slight bit of extra flavor and makes the ribs pop to the eye.
 
dorndawg

dorndawg

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Sep 10, 2012
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For the handful of times I have had perfect, sublime ribs - dry.

For the vast majority of ribs, ranging from good, to acceptable, to not great? BBQ improves them
 
U

UpTheMiddlex3Punt

All-Conference
May 28, 2007
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I forgot my sacasterisks. Or should have thrown Dale's in there.

Though to be honest Dale's is only really useful for pork loin and wagyu**
 
dorndawg

dorndawg

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Sep 10, 2012
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10-20 years ago, I loved going there. Ribs were great and the pitchers of Michelob went down smooth. A visit a couple years ago was a great disappointment.
 
Bulldog Bruce

Bulldog Bruce

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Nov 1, 2007
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I think there needs to be a definition on this question. To me when I go to a BBQ place here in Memphis I order dry and they come with no sauce on them. I order wet they come with sauce on them and were cooked for a period of time with the sauce. Both had the dry rub at the beginning. So anyone who finishes it off with sauce and cooks them with sauce you are doing wet ribs. If you never cooked them with sauce, even if you add sauce as you are eating them, those are dry.

I always order dry and add sauce if it's needed.
 
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TrueMaroonGrind

TrueMaroonGrind

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Jan 6, 2017
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Bulldog Bruce said:
I think there needs to be a definition on this question. To me when I go to a BBQ place here in Memphis I order dry and they come with no sauce on them. I order wet they come with sauce on them and were cooked for a period of time with the sauce. Both had the dry rub at the beginning. So anyone who finishes it off with sauce and cooks them with sauce you are doing wet ribs. If you never cooked them with sauce, even if you add sauce as you are eating them, those are dry.

I always order dry and add sauce if it's needed.
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I honestly just posted this because the same thread name showed up multiple times. I guess everybody is pretty passionate about their ribs lol.

Just like you, I always get dry as well and will dip some sauce if I feel like it.
 
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