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I want the meat and smoke to be the star of my baby back ribs - is salt/pepper enough for seasoning?

post #1 of 10
Thread Starter 

I'm making some baby backs tomorrow. I've tried a lot of rubs, some found on here and some found on other sites. They always seem very strong and overpowering. One of my favorite local rib joints has some of the best ribs I've ever had, and all they taste like are slightly salty/smokey ribs with a very thin glaze of sweet bbq sauce. If I'm looking for that, is just a salt and pepper rub sufficient for the rub, followed by a thin glazing of some bbq sauce towards the end of the smoke? I'm planning on using mostly apple with a few chunks of hickory.

 

Thanks all

post #2 of 10
Sure, why not.

When i season, I use very light no matter what the meat.
post #3 of 10

Like C Farmer I "LIGHTLY" dust pork ribs with whatever I'm using.  I've done salt and pepper and it was fine.  I prefer a light dusting of my rub or McCormick Sweet and Smokey, basically one in the same.  When I see folks piling on the rub on TV I want to gag. 

post #4 of 10
Thread Starter 

Sounds good, thanks fellas. I've been heavily layering rub on my ribs for years, hated it every single time, and yet continued to do it. Isn't that the definition of insanity? Hah!

post #5 of 10

All I use anymore is 2 parts pepper, 1 part sea salt, 1 part garlic salt. I tweak the ratio a bit depending on the tastes of the people I'm cooking for and the type of meat. 2:1:1 is perfect for me, but a tad peppery for others. I tend to lean towards less salt, and at times I add a teaspoon of ground mustard or rosemary depending on what I'm cooking. My go to seasoning used to be Tony Chachere's Creole. Too salty, and local stores don't carry the sodium free version. Your food, your seasoning! Do what YOU like!

post #6 of 10

Lightly being the word, Salt, pepper, light brown sugar. Can't taste the sugar but it encapsulates the meat, holds moisture. When you apply it, it liquefies then as it heats it caramelizes. Juicy tender ribs.........

 

But I don't normally 2,2,1.

post #7 of 10

I have done lots of ribs in the last couple of years with just salt, pepper, onion powder, and garlic.  They came out great and are nice change from sweet and sticky ribs.  If you are one who foils like I sometimes do trying using reduced white wine as a foiling liquid.  Got that idea from someone on here and it turned out great!

post #8 of 10

sure you can put as much s&p as you want or as little as you want,  no boundaries here.

dannylang

post #9 of 10
Lowery's seasoned salt. Little bit of love for your ribs. Best solution I have found yet. Works on brisket and chicken too.
post #10 of 10

I love ribs with just salt and a lot of pepper.

 

Gary

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