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[Chris__M]

This may be heresy, but I am convinced that Pork Ribs are simply a delivery system for rub and sauce.

I don't normally bother with them, but my last meat box had some St Louis ribs, so I though I would have a go. Am pleased with the result, they are very tender and taste lovely, but I am still left with nothing but a bone in my hand after just a couple of bites. 

Still, having proved to myself that I can deal with them, I'll wait until I have guests more appreciative of them than I, before buying them again.

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Beef short ribs, on the other hand, I can quite get into.

[Chris__M]

Used Firefly's Memphis rub on them, which is brilliant, and my own ketchup/cider vinegar based BBQ sauce.

Firefly is a UK company, making American style rubs and sauces, but manufacturing here, rather than importing; which pleases me.

I've only recently discovered them, but am well impressed with them.

[jdmessner]

This may be heresy, but I am convinced that Pork Ribs are simply a delivery system for rub and sauce.

Beef short ribs, on the other hand, I can quite get into.

I never looked at it that way before, but you may be on to something. I don't do a lot of ribs, but they have been sounding good, I may try some this weekend. As far as beef ribs go I agree 100%.

[Bar-B-Lew]

Those ribs look really good.

I typically do not use a BBQ sauce on ribs.  I have 4 racks that I plan to cook this weekend.  On one of the racks, I do plan to apply sauce near the end of the cook.  I plan to put Sweet Baby Ray's Caribbean Jerk wing sauce on half of the rack and their Mango Habanero wing sauce on the other half of the rack.  The wing sauces are relatively thick and probably have viscosity between a thin wing sauce and a regular bbq sauce like Kraft.

[Chris__M]

Those ribs look really good.

Thanks!

I typically do not use a BBQ sauce on ribs. 

Not being used to cooking ribs, I searched here and came up with this post, which I found very helpful, and followed.

So the sauce didn't go on until the last 40 minutes. It was my own very rough and ready sauce, as I had nothing suitable in the cupboard, but it worked well - basically ketchup, cider vinegar, worcestershire, soy, dried mustard and paprika.

As it happens, when I moved the ribs to sauce them, the end rib fell off, and I took it away with me. It was perfectly good, without the sauce. The ones with the sauce were also very good, but messy.

If I do these for friends in the future, I may do a rack without sauce for me and anyone else who doesn't like messy fingers.

[Kristin Meredith]

You might also like to try just a very light application of sauce.  I achieve this by thinning the sauce with apple juice.  It is almost more like a glaze than a sauce.

[Chris__M]

You might also like to try just a very light application of sauce.  I achieve this by thinning the sauce with apple juice.  It is almost more like a glaze than a sauce.

Will try that - thanks. I'm hopefully having a small gathering in August, so I will get a few racks, and try various methods and see what people think. I love doing that kind of thing, and my friends seem to be happy for me to experiment on them.

[pmillen]

This may be heresy, but I am convinced that Pork Ribs are simply a delivery system for rub and sauce.

Marcia and my son share that opinion.  They think that the return is not worth the bother and the possible mess.  They'll only eat country style riblets cut from the shoulder.

[Brushpopper]

Our outside dong loves it when I cook ribs.  She gets the bones.  I need to do some more beef ribs now that Chris has me thinking about them.

[pmillen]

This may be heresy, but I am convinced that Pork Ribs are simply a delivery system for rub and sauce.  ...  I am still left with nothing but a bone in my hand after just a couple of bites. 

My local grocer had the meatiest loin ribs (baby backs) I've seen.  I smoked a rack yesterday and tripped up a bit because of the additional meat.  They didn't have the expected meat pull-back or flexibility at the end of my typical cooking time.  I should have continued the cook in 15-minute increments until I saw what I wanted.  But it was time to eat.

Live and learn.