Hope everyone had a great week and is gearing up for a nice and relaxing weekend. My wife is headed out of town to do some shopping and dining w/ a close friend, so though I’ll be Mr. Mom this weekend I’m hoping to get in a cook. I’m thinking a briskie, but we’ll see. Anyways, I slow smoked some dry rub baby backs the other night with some of the Simply Marvelous Cherry Rub. I just got it in the other day and had been anxious to try it out. For you BBQ newbies out there, “dry rub” or “dry” ribs are just ribs that only have rub on them and no sauce. I’m not 100% sure where the style originated from, but it’s commonly attributed to the Memphis area. One thing to consider if you’re going to serve dry rub ribs is that you better be sure you know you can cook a dang good rib. If not, then hide your uncertainties with sauce! :) Seriously though…dry rub ribs are great b/c it really lets you taste the flavor of the meat. I won’t lie…I prefer wet ribs b/c I’m a sauce addict, but there is definitely something special about a good rack of dry rubbed baby backs!
For dry rub ribs, I like to go fairly heavy on the rub b/c I like to have a nice bark on the outside to complement the flavor of the meat. When I cook wet ribs I go lighter on the rub b/c the sauce is going to mask so much of the rub flavor. Try experimenting on your own, but generally speaking, I’ve found that approach to work well. The ribs came out amazing and really worked well with the cherry rub. I also used cherry smokewood during the cook which made them that much better. Thanks for looking and enjoy!