British BBQ Society Forums

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

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.

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

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.

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

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

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

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.

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

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.