BRADLEY SMOKER | "Taste the Great Outdoors"

Ive been experimenting with different rubs and such.
My go to has got a boring for me, which lead me to think of doing my ribs without any sort of rub.
Its weird that its never crossed my mind but Im sure its been done. ;D

Put more focus on a solid sauce.

Have any of you guys smoked your ribs "naked"? If so, Im curious to hear results.

E

Naked, no. I have done some with nothing more than sea salt and fresh ground black pepper without any sauce. I have some friends that prefer that. It's all about personal taste.

Quote from: Smokin Soon on March 27, 2011, 07:28:23 PM
Naked, no. I have done some with nothing more than sea salt and fresh ground black pepper without any sauce. I have some friends that prefer that. It's all about personal taste.

They're not bad at all with just salt and pepper!  But totally nekkid might disappoint.

That said, century... It's a VERY GOOD idea to do some S&P ribs (at least a 1/2 rack) with your favorite smoke.
Then you can can slowly savor them, and REALLY know what else you wanna ADD.
I like a lot of rubs, but having been through this experiment, I do know that I like some salt, blk pep, sugar, cayenne, chile, cumin, onion, and garlic.  I like more than that too, but I sure like those ingredients.

Heck, lemon pepper is a good ingredient (have you tried Jan's rub?)

Also, if you really HAMMER some ribs, a lot of folks won't even want any sauce.
NOTE: rib sauce should be served on the side.
(However, that doesn't mean you can't or shouldn't "mop" or "glaze")

Like SS said, it's all personal preference.  There ain't no rules.
And, you can't hurt it.  It's already dead.
Awrighten.

Ya S&P was pretty much what I meant about 'naked'. All meat needs at least a basic seasoning.

Damn I guess I need to experiment more, oh woe is me !!!! Haha