Hah, made you look. The pressing question of the day is, do you prefer your barbecued ribs done the long, slow way with a good dry rub, or good ‘n’ fast with some sauce?
Ever since I saw a foodie show describing the advantages of dry rub and long, slow cooking, this is how I’ve done my ribs. However, keeping the 'cue going for 8-10 hours sort of ties you down. The idea is to lay in a good supply of beer, start a low-temp barbecue, lay on the ribs and hang out all day in the backyard, periodically sampling the beer and rubbing on layers of dry rub. By the end of the day, the ribs are delectably tender/chewy. You may, ten minutes before removing them from the 'cue, add a little shmear of your favorite barbecue sauce if you wish. Some 'tater salad or cole slaw, and there you are - cholesterol heaven.
This post has been brought to you by about three weeks of intermittent rain here in the Bay Area and an overwhelming desire for a sunny weekend. Thank you.
So: sauce or dry rub?