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BBQ preference - dry rub or BBQ sauce



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section Good eats
  
How do you like your BBQ
Dry rub 65 49.62%
BBQ sauce 61 46.56%
neither 3 2.29%
I'm one of those ATL vegan gays y'all be talm 'bout 2 1.53%
Voters: 131.   (BX member poll)

 1 month ago '19        #1
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unit321  topics gone triple plat - Number 1 spot x16
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BBQ preference - dry rub or BBQ sauce
 

 
Dry rub

BBQ sauce
+8   



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81 comments
 

 1 month ago '10        #2
lboog1423  topics gone triple plat - Number 1 spot x1
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im a dry rub guy first and foremost.

Also kinda depends on how they were cooked.

If it's some sh*t you smokin I def want that dry rub. If it's on some quick sh*t like some ribs you grilling up for a cookout, sauce is cool.

I typically smoke mine. But if I want some in a hurry i'll actually cook them in my Instapot. Cook'em till they aren't completely done, but abt 75%. Then Ill finish on the grill. Prolly take longer for the coals to get hot than actual cook time for the ribs. #InstaPotGang

For the most part. I wanna taste how you seasoned them, not some BBQ sauce you bought from the store. Now if you make your own sauce cool. I still want the dry rub first for the reason stated above, then you can gimme dat sauce.


Last edited by lboog1423; 06-24-2021 at 09:56 AM..
+21   

 1 month ago '19        #3
unit321  topics gone triple plat - Number 1 spot x16 OP
Props total: 39118 39 K  Slaps total: 8466 8 K
I prefer BBQ sauce.
Dry rub is okay.
Also, I buy BBQ sauce from the store too. Someone already came up with a recipe that works, might as well use it.
+11   

 1 month ago '16        #4
Urboyl3 
Props total: 10157 10 K  Slaps total: 629 629
Both?
+17   

 1 month ago '20        #5
MeNoSenYouNoCom  topics gone triple plat - Number 1 spot x7
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I'm one of those ATL vegan gays y'all be talm 'bout


Both but prefer dry
+8   

 1 month ago '20        #6
Xiox  topics gone triple plat - Number 1 spot x1
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Keep it dry
+2   

 1 month ago '05        #7
Se7en Six 76 
Props total: 3746 3 K  Slaps total: 187 187
I do both, however completely dependent on what kind of ribs I’m cooking and style. Some regional bbq styles it’s only dry, others it’s sauce. With that said, when I do sauce, it’s simmered prior w some apple juice and apple cider vinegar then glazed onto the ribs and thrown back in for about 5-10 mins to set. (which brings up another point, lots of different sauces in the bbq game. You got standard bbq ketchup base, mustard base, vinegar base etc etc)















Also props on the second video. Rodney Scott is probably the GOAT of bbq arguably. Legend


Last edited by Se7en Six 76; 06-24-2021 at 11:19 AM..
+41   

 1 month ago '17        #8
Pretty Tone 
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Either way. My dad makes dry rub and I add my own sauce when I'm ready to eat them. Either way you give em to me though. Ribs might be the goat meat
+9   

 1 month ago '17        #9
TeamBrinkz 
Props total: 3767 3 K  Slaps total: 1318 1 K
either one, both are good.......
+2   

 1 month ago '17        #10
Poncho520 
Props total: 15684 15 K  Slaps total: 1198 1 K
I prefer rub dry if I make it but if I buy I like dry or sauce. I grew up on Sherman's her in NY.












+5   

 1 month ago '12        #11
The Consultant 
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Both are good of course but I definitely prefer dry rub. Flavor profile hits better, especially brisket.
+7   

 1 month ago '18        #12
BlackjesuS  topics gone triple plat - Number 1 spot x1
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That weirdo eyed n*gga makes me want to cook alot of sh*t I don't like to eat...mmm oh wow

Doesn't matter to me...last night was bbq
+2   

 1 month ago '17        #13
DaQCKing  topics gone triple plat - Number 1 spot x2
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For me dry rub. I'm not a sauce type of person though.
+2   

 1 month ago '17        #14
Officialjm3 
Props total: 7735 7 K  Slaps total: 1238 1 K
I need some help on this rib subject. The latest few times I’ve made them I notice this nasty hint of something that seems like it’s a chemical. Maybe what’s used to package or preserve it in grocery stores. Last time I did a water and vinegar bath before cooking but I still noticed it. Hard to explain but it’s this weird after taste that stinks a little.
+1   

 1 month ago '08        #15
Nut-In-Honeys 
Props total: 20345 20 K  Slaps total: 2151 2 K
Dry rubbed then dipped in sauce
+6   

 1 month ago '11        #16
NyDon60 
Props total: 2950 2 K  Slaps total: 155 155
 MeNoSenYouNoCom said


Both but prefer dry
That 4th option had me dead also bruh
+3   

 1 month ago '17        #17
PackerTrelli3  topics gone triple plat - Number 1 spot x9
Props total: 78332 78 K  Slaps total: 22708 22 K



Dry and boring like all my meals




Health is wealth right? Gains right?
+12   

 1 month ago '16        #18
Blockafella  topics gone triple plat - Number 1 spot x2
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gots to sauce it up my boy
+2   

 1 month ago '20        #19
MeNoSenYouNoCom  topics gone triple plat - Number 1 spot x7
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 PackerTrelli3 said



Dry and boring like all my meals




Health is wealth right? Gains right?
look good to me
+3   

 1 month ago '15        #20
PolygonMafia 
Props total: 14364 14 K  Slaps total: 1178 1 K
I'ma drop a bomb here.

BOTH of em' for perfection. Mop sauce the last 30 minutes over a dry rub bark and tell me you aren't dyin for more
+6   

 1 month ago '05        #21
Se7en Six 76 
Props total: 3746 3 K  Slaps total: 187 187
 Officialjm3 said
I need some help on this rib subject. The latest few times I’ve made them I notice this nasty hint of something that seems like it’s a chemical. Maybe what’s used to package or preserve it in grocery stores. Last time I did a water and vinegar bath before cooking but I still noticed it. Hard to explain but it’s this weird after taste that stinks a little.
What are kind of coals cooking on. Could be your coals. Are you using direct (grilling) or indirect (barbecue) heat. Grilling and bbq are not the same thing, people get that heavily confused. If you using match light charcoal, or fluid to light your coals that’s 9 out of 10 the issue of chemical/charry flavor. Buy a coal chimney and get standard briquets or lump charcoal (Royal oak the standard). Coal chimney you light a tumbleweed or wax light underneath the chimney and with the coals within the chimney, the flame from below will evenly get all your coals hot from bottom to the top.
Also no need to ever bathe ribs really. Just always make sure you take the back membrane off. That’s tough to chew through. Real simple to remove membrane w a paper towel
+5   

 1 month ago '12        #22
daman729 
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I need that sauce. Dry rub is cool. Had it a few times. But that sauce will have yo a*s curlin ya toes lmao. But honestly, if you know what youre doing, it really wouldn't matter. As long as you retain the juice. Cats be cooking 20+ years and still make dry a*s ribs lol.

 1 month ago '15        #23
Ace dealer 
Props total: 36842 36 K  Slaps total: 2410 2 K
Dry rub

With sauce on the side

 1 month ago '04        #24
NoLedge18720 
Props total: 15206 15 K  Slaps total: 2213 2 K
I do both but it depends on the thing I'm cooking. If it's beef it's gotta be dry rub or better yet salt and pepper only.

 1 month ago '12        #25
daman729 
Props total: 65863 65 K  Slaps total: 2552 2 K
Sheeeeeeeeeeit

You know what. fu*k it. I think Imma buy me another grill next week.

+3   



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