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I hope I understood you correctly. Try keeping them mopped/spritzed and in foil. They'll stay a lot more moist with the foil on, steam and condensation working for you. Good Luck.
The only diff. between dry and wet is ya sauce the crud outta them at the end.....most places that do wet rib's actually dip the whole rack in a tub of sauce before serving, it's not even cooked on!!
Ok, I was wondering what 'wet ribs'' actually meant. I personally don't like sauce on mine, conceals all the yummy goodness I've cooked into em. I'm pretty much trying ribs w/o a rub this weekend. Shall we call the naked?
Made the ribs last night after dinner... just ribs, spritzed with apple juice only, every 30 minutes. We do a 3-2 1/2- 1/2 instead of 3-2-1. Before the lst 30 minutes, we tried 3 different suaces, one mixture of Kraft Teriaky Sesame Ginger and Honey Roasted Garlic BBQ sauces...grrreat, one with just BullsEye Hickory Smoke....ok, and one with Kikkoman Stir Fry sauce....awesome. Let em sit in there for the last 30, it was 3 am when they were done, nice little mid-night snack! I highly recommend trying the stir fry sauce if you like a teriaky flavor. Mmm Mmm Good
i use a mop sauce based on dinosaurs recipe that i modified...1 cup cider vinegar 2 tbsp favorite bbq rub few drops franks red hot sauce 2 tbsp veg oil 2 tbsp worcestershire sauce