Quote:
Originally Posted by tupacboy
rib recipe question... i've been to places where the ribs aren't sticky at all but still juicy... how do they do it?
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Probably dry rub. Not bbq sauce. If commercial joints, unless they have a pit, it's probable they "bake" the ribs in an electric smoker, maybe even start them enclosed in foil first, then expose to smoke after they are mostly done. That's a method used more than might be expected, especially when you get ribs from multiple cuisine regional and national chains.
I'm not saying that is bad, or produces poor food. I have tried it myself at home, and know for a fact that you can get perfectly tender, moist ribs with full smoke flavor, when the ribs actually spend only the last 30 minutes or so on the smoker! The ribs I cooked this way probably actually turned out twice as juicy as the ones I smoke on the cooker for hours!
You can look up the "Good Eats" episode where Alton Brown uses this method on ribs to get ideas. Not being anti-smoker, just presenting some alternatives. And, since these are smoked for 30-45 minutes at the end, they are still (kinda) smoker food!