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GreyeagleGreyeagle
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I like dry rub on ribs with no sauce too, but I’ve eaten ribs at Rendezvous in Memphis and was not a fan of true “Memphis style”. It’s was almost as if they added additional seasoning to the ribs after cooking. See photo in link. https://hogsfly.com/news/best-ribs-in-america-charlie-vergos-rendezvous-memphis-tn/ Not a fan of this. My preference is a thin layer of sauce that is slightly caramelized by the smoker. Anyone who slathers the sauce on is a heretic. No sauce should so plentiful it can drip off a rib.

 

I’m in this camp, too. When I make wings I cook them for 10-15 minutes then toss in sauce of choice then broil them for an additional 10-15 minutes (flipping once) so they are not gooey.

  • This reply was modified 1 month, 2 weeks ago by GreyeagleGreyeagle.