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Old 04-21-2006, 05:09 PM   #1
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wet or dry

I know that the subject of wet or dry ribs can be discussed all day, just like membrane or no membrane but which is judged in competition most often? I prefer dry ribs with sauce on the plate but I notice that a lot of you guys sauce the meat in the last hour.
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Old 04-21-2006, 05:33 PM   #2
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I like mine dry with sauce on the side. The rest of my family likes them sauced.
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Old 04-21-2006, 06:41 PM   #3
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I don't think the membrane no membrane is really a point of contention...most of the people take it off as it makes for a better rib.

I like to glaze mine lightly with sauce at the end of the cook and then more sauce on the side for dipping if needed!
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Old 04-21-2006, 06:47 PM   #4
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Quote:
Originally Posted by Greg Rempe
I don't think the membrane no membrane is really a point of contention...most of the people take it off as it makes for a better rib.

I like to glaze mine lightly with sauce at the end of the cook and then more sauce on the side for dipping if needed!
I agree, lightly sauced, sauce on the side, no membrane
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Old 04-21-2006, 07:27 PM   #5
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I like mine dry most of the time. I put some Texas Pepper Jelly on every now and than.

Whereas, the rest of the family want sauce and lots of it.
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Old 04-21-2006, 07:35 PM   #6
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Quote:
Originally Posted by blade
I like mine dry most of the time. I put some Texas Pepper Jelly on every now and than.

Whereas, the rest of the family want sauce and lots of it.
That Texas Pepper Jelly makes a real nice glaze!
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Old 04-30-2006, 08:49 PM   #7
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I like to glaze with some type of BBQ sauce. They become finger linking good. I really don't remember having sauce on the side.
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Old 04-30-2006, 10:25 PM   #8
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Re: wet or dry

Quote:
Originally Posted by Cliff H.
I know that the subject of wet or dry ribs can be discussed all day, just like membrane or no membrane but which is judged in competition most often? I prefer dry ribs with sauce on the plate but I notice that a lot of you guys sauce the meat in the last hour.
It's a good idea to put something on your ribs that will create a "shine" for comps. It will keep you up with the Jones' on appearance.



Good Q!

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Old 05-01-2006, 09:56 AM   #9
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I like 'em dry with sauce on the side, but most of the comps I've eaten at serve 'em up with a thick, sweet sauce. Why waste good pork with a lb of sugar per rib?
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Old 05-01-2006, 11:17 AM   #10
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I guess mine are someplace in-between wet and dry. I mix some frozen applejuice concentrate (thawed) with some of my sauce and paint on a real thin layer. Back on the smoker till the glaze is set. They come out
almost back to the original dryness with a nice shine.

Al
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