Quote:
Originally Posted by Scottw
I try not to kill my ribs with a complex rub or a spicy one although I have had some that are delicious. I use some brown or turbinado sugar, garlic, onion powder, paprika, a bit of cayenne and salt and pepper. Nothing that's going to overwhelm the meat which is why I don't sauce my ribs either. I will put sauce out to accomodate those who enjoy it but I basically want to enhance the flavors of the rib with my rub and let the smoke come through. Tasty stuff......tasty stuff.
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I agree, although growing up in LA (that's Louisiana for you lost souls), I like my food to fight back a little. That's why I run with the mesquite. Plus I have an Aunt in Texas that gets it "fresh" when she cuts a tree down, delivers it to my Mom in Bama, and then I get it home here in VA.
Closest I come to using a sauce is my bourbon sauce.... Bourbon makes it all better
