The eternal debate. I was watching 'Man vs. Food' and saw a special on Rendevous in Memphis, TN. They apparently do a legendary dry rib. This got me to thinking about it and how it is prepared differently than a wet (sauced) rib. They do some sort of vinegar baste and then the seasoning. No sauce What goes into the baste and the rub? Is it really the right way to do a rib? Discuss.