Naked Pork Ribs

[Pecker]

Does anyone here just do ribs with nothing on?

I mean no sauce, no rub, other than maybe something very basic and simple (S&P, garlic powder, onion powder, etc).

Steve W

[RobinC]

Yes occasionally. I'm not a fan of heavily sauced meats anyway. So most of the time I do ribs with just a rub (a separate sauce is usually available those who like it). Don't think I've ever served ribs with nothing on them but do occasionally do with some simple seasoning.

[keith157]

Simple can often be best. Have a look at Toby's beef ribs they were awesome Sally, Percy a bit of mustard and garlic powder....absolutely awesome

[ConorD]

I always cook one lot for the adults with the full rub and one lot with either just S&P or Adobo (a simple mix of one r two dried herbs with S&P) for the kids.

Often the plane ones go first as you really just taste the pork.

[Pecker]

Cheers everyone. It's not just me, then.



It'swell know here that I'm not a big fan of smoking absolutely everything, but I think ribs are the one item where it's an absolute necessity. And whilst I love sauced ribs, I'm not sure it's ever possible to have such a well-balanced recipe that the full smoked pork flavour comes out.

When you all serve sauce on the side, warm or cold?

Steve W

[keith157]

I serve sauces cold, but will always heat it up if asked.(not the mayo though )

[RobinC]

If I'm serving sauce as a condiment I serve it cold if shop bought, sometimes warm if homemade. I've done a few 50+ cooks over the last year and always serve sauce as a condiment then, it always surprises me when given a choice probably around 30% choose to sauce. It tends to be the young ones who like to bury their food under a sauce blanket.

Whilst I like BBQ sauce for me I find a little goes a long way

[keith157]

I agree, but then again I've a bottle (okay 4) of Invicta Ed's sauce and that is worth slathering over food. Again it will be cold but easily heated through. I have a mini crockpot if I need it, and one of those tea-light warmers favoured by Chinese restaurants so can keep stuff hot if they want.

[ConorD]

Yeah I like to serve both rubbed and au-naturel sauceless and have sauce to dip.

[SmokinBBQ]

Just had a rack off baby backs, thick with sweet sauce with fries and onion rings and a pint of real ale for £6.99 at Whetherspoons. Ribs weren't half bad either, tender and plenty on them, just a little too sweet that's all.