Comments on: molly’s dry-rubbed ribs

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.

By: Brittany

Brittany — Sat, 27 Sep 2008 17:15:29 +0000

I’m making these today. The excitement between my two friends and I cannot be contained. The spice rub has been on for about 12 hours already. A flank steak will be getting the chimmichurri treatment. And dessert is homemade peach crisp ice cream (cinnamon base with peach chunks). Is it dinner time yet?

By: Icee

Icee — Mon, 18 Aug 2008 18:52:10 +0000

Oh and in addition, it was a bit too salty for my taste.

By: Icee

Icee — Mon, 18 Aug 2008 18:51:34 +0000

I tried this last night but unfortunately, this recipe was way too hot for my liking and even for my boyfriend’s! Which, was surprising considering he likes all of his meals to be spicy – but even this was too much for him and we were both running back into the kitchen refilling our glass with water after water. He even reached for ranch dressing to sooth the spiciness which, was disappointing, because… ranch dressing?!

Anyway, even without the cayenne pepper, I would say go EASY on the hot chili powder – 1/4 cup for what the recipe calls above is too much for me. I’m not sure how much I would put the next time, but I’d definitely go with tablespoons instead of cups.

By: King

King — Fri, 25 Jul 2008 01:45:08 +0000

I wanted to chime i on this whole sauce vs no sauce debate. I’m from Philly and live in Fayetteville NC now. I’ve been here for 5 years and still can’t get into NC style BBQ. I hate the way they make them. I hate the way they throw “slaw” on everything from burgers to hot dogs. I DO like dry rubbed ribs, but nc style bbq overall sucks. I don’t think you NEED sauce to make great ribs, so I eat mine half and half. Half sauce, half dry.
Blah @ NC and their vinegar loving southern butts. lol

King

P.S. Love your site!

By: Kimmie

Kimmie — Sun, 22 Jun 2008 05:09:46 +0000

I just wanted to add that these do indeed look Yummy as heck and I shall be trying them asap! But to those of you who do not have grills (as I did not for a few years) I’ve learned from Emeril Lagasse that ribs can be done in the oven and done quite nicely, it just takes time. I generally will cook mine, depending on how much meat one is cooking, lets say 3-5 pounds, then it will take roughly 3-6 hours in the oven at around150 to 200 degrees F. Since I am in Oz, I’ll cook mine at around 100C for around 4 hours for the roughly 1 1/2 kilos that we cook just for me and the DH.

Works a treat! Also good to cook any roast nice and slow as well to get the meat falling off the bone tender.

By: AJ

AJ — Fri, 20 Jun 2008 19:00:41 +0000

OK, I had to repost and say that we made this work on the gas grill (apple something wood chips, then followed the instructions to the letter). Oh.My.God — so good. I made these for a BBQ and then the No-Knead bread from your site, and my husband just kept walking around the house, alternating between the ribs we saved for ourselves and the bread and muttering, I am so glad I married you. I am so glad I married you. Making them again tomorrow — baby backs this time. Yum.

By: Peter

Peter — Thu, 19 Jun 2008 16:27:03 +0000

Nice ribs and for the record, I do like peeling off the rubbery skin on the underside. I find the rub doesn’t stick well to it and it’s still chewy when eating it.

I simply use a boning knife, scrape loose some of the “skin” and then just tear it off the meat.