I agree with the train of thought that says pork... yes. Slaw and beans. Beef, no slaw. As to dry vs wet... for me it depends on the cut and the mood I'm in. I like it both ways. Michigan is not known for BBQ, so I like to taste the different styles form those places that are. I have yet to meet a bbq that I really didn't like. I've been on a quest locally for the best ribs. I don't think I'll ever declare a winner though... because then the quest would be over.
Oh,... and the choice of beer makes a huge difference too. Has to be the right beer!
I know I created this as a BBQ post but your thought on finding the best ribs Chris made me think of my quest for the best Reuben.
I do believe that I came close in Charleston, SC but cannot remember the restaurant. Disappointments abound.
No! That just means the quest continues. It's an excuse to go back to Charleston and start over!
I was guessing you meant coleslaw, but I'd never have associated that with BBQ.
As for the meat, I don't really like it dry, but a little spicy and moist, not dripping either. I'm not one of the carbon-eaters.
Credit where credit is due! Give kudos or accept as solution whenever you can.
I did just have some pulled pork with slaw on it over the weekend.
I grew up in an all-sauce all-the-time family... ~smh~ BUT, recently, I have had my eyes opened by my fellow cad manglers and became acquainted with the dry rub method.
No sauce needed there, baby. Good stuff. Even my oldest son, who is a huge fan of bbq sauce on just about anything, did not want a drop on his ribs.
Oh, and I love a bit of Frank's on chicken and pasta, but, I hadn't thought to put it with BBQ. My DH and oldest son don't do the spicy thing (the youngest and I do, though ).
I prefer sauce and slaw, but honestly...if it's good BBQ, I'll eat it, sauce and slaw or not.
And always toasted buns! ALWAYS!
Just the thought of 'slaw... lets say, there's a well-deserved restraining order involved. The last time I described the noise as a disagreement with lunch. One of my friends disagreed, referring to it as a full-blown domestic dispute.
I think when talking BBQ, dry does not mean cooked to a leathery fare-thee-well. Rather it refers to using a dry rub and slor roasting or smoking the meat with no sauce. Done right, the meat is still fall off the bone tender and juicy. You just don't have the sticky BBQ sauce all over your fingers... which to me is half the fun, if you're not covered insauce when you're done eating your rack of ribs... something was done wrong.
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