Comments on: molly’s dry-rubbed ribs

By: Stanley

Stanley — Sat, 19 May 2012 20:22:33 +0000

This is what I have been looking for…Thanks!! Not only have I been looking for a dry rub recipe, but you went the extra mile discussing cooking techniques and having pictures showing the end result…Loved it and can’t wait to try it!!

By: Hoosiersmoker

Hoosiersmoker — Fri, 02 Dec 2011 20:12:16 +0000

Saw this on Punchfork… They have it listed as a vegetarian recipe!!!! lol

By: deb

deb — Tue, 31 Aug 2010 22:14:18 +0000

Mark — Totally missed your comment sooner but I believe Molly said that if one buys smoking wood at Williams-Sonoma they “might as well experiment with throwing dampened dollar bills” on their fire. You should try these ribs — they’re phenomenal.

By: Bob

Bob — Tue, 31 Aug 2010 19:16:22 +0000

Mark – she never said anything about meat “falling from the bone” – her instructions are dead-on correct. Properly cooked ribs should exhibit meat pulling from the bone when pressure is applied – as in twisting the bone or pulling the meat from the bone with one’s teeth. Yes, there are those who think that “falling from the bone” is proper – but those poor souls are usually the casualty of commercial establishments that hold product on steam tables prior to serving (and thus continuing to cook the meat). To sum it up, “falling off the bone” = bad; “pulling cleanly from the bone”= good. (at least that’s the way it was during my 7 years competing on the circuit – including 7 appearances in the Memphis Intl BBQ Contest)

By: Tony Grasso

Tony Grasso — Sun, 27 Jun 2010 16:53:35 +0000

You should try pecan wood for smoking, it’s sweeter and has less bite!

By: Vikki

Vikki — Tue, 08 Jun 2010 15:03:03 +0000

Made these for dinner the other night. Decided to make the recipe as is the first time and adjust there after. I have to state for the record that we like spicy hot food. This recipe is very hot almost unable to eat them hot. Great flavor but very, very intense. We had six people eating and a few couldn’t take more then one bite.

By: Mark

Mark — Mon, 31 May 2010 05:11:22 +0000

I do enjoy your work, really. But…

To worry about babybacks vs spare rib costs, but buy smoking wood at Williams Sonoma–you’re kidding right? Buy smoke wood at a major retail chain? Lord. And yes, its always good to go cheap on friends. Spares are fine, dont get me wrong–they are used in competition–but the cost rationalization seems a bit much.

Last, if your ribs are pulling away from the bone and you think they are done, you’re right–they are over cooked!!! Big time. You are approaching the Ham stage of pork, not properly smoked ribs, You have it nailed up to that point. Sure everyone has an opinion and preference, but sometimes that opin is wrong. Its careless to suggest that ribs are done when falling off the bone; thats like saying every pasta should be cooked until chewy. Thats bad advice and you’re not doing your readers (or friends) a service by serving overcooked food. And you have a big following. Shame on you ( i mean that kindly). You should note thats youre preference, and not how proper smoked ribs are done. Reference the Kansas City Barbeque Association for more information. At least recognize the gold standard.

Try not over cooking your ribs next time for a more satisfying finish. Or at least don’t (unknowingly) mislead the public with bad information.

By: pfrisch

pfrisch — Mon, 06 Jul 2009 21:45:41 +0000

“But in my opinion, tomato-containing sauce of any kind does not belong on pork BBQ.”

It doesn’t, Molly. Why mess up perfectly good meat?

Nicole M, that “Carolina style” mustard sauce is from South Carolina. I’ve never had it, but there is a whole state who finds it tasty.

By: don

don — Mon, 27 Oct 2008 20:31:11 +0000

I’ve never used a smoker – always just an open fire in scouts or a gas grill. I’ve gotten good results for smoke on the grill by cutting afew sticks (1-2 yr old growth -as big as my thumb) off the closest Manitoba maple (box elder in US)and chucking the green sticks under the grill. had success with beef, pork and chicken.

Love your blog – just found it four days ago and have read about half of the archive so far.

By: Brittany

Brittany — Sun, 28 Sep 2008 03:33:48 +0000

Ok…I just made the best meal I’ve made in my life (so far). Followed this recipe on some baby back ribs, using a beer with orange zest and coriander notes instead of apricot. It was the first time I had ribs without sauce, and they were mighty fine. My friend cooked the chili-encrusted steak to perfection and served it with chimmichurri and fresh mango, cilantro, jalapeno salsa. Plus a grilled vegetable salad with a simple garlic and fresh basil vinaigrette, which followed the spiced and melted provolone cheese and toasty baguette. The meal was topped off, as I mentioned before, with homemade cinnamon peach ice cream and crispy oat topping.

My friends and I completely outdid ourselves tonight. Thank you for the rib recipe and lots of inspiration.