Northwest Fishing Reports

When I smoke ribs,briskets,pork or chicken, I prefer to taste the rub and smoke combo. I very rarely sauce my ribs. I use a dry rub on the meat and refridgerate it for 24 hours. I occasionally make a mop of the rub powder, beer or apple juice to mop the meat to keep it moist over a long smoke.
Sauce or not???? Lets hear it.

If the meat is juicy and flavorful....no sauce.
If it's dry or bland....sauce.

I like sauce on my bbq, but I always put it on the side after I smoke my briskets.

I Never smoke with sauce or mop sauce on during the smoke process. I smoke with dry rub and wrap in foil with apple juice and a few other Items. cook for about an hour after...

I put my sauce on my plate so I can dip if I want too most of the time I am eating without sauce just all depends on my mood...

I did grille the sauce one time I did like it I smoked until cooked then mopped in a lot of sauce and grilled for 10 mins 5 on each side and cut and serve. I did like them also but I prefer to dip my ribs and brisket.

I mop enough so that the ribs are "pre-sauced". Additional sauce gets served on the side and in most cases isn't needed/used.

It all depends on your sauce.

Yea depending on the quality of the meat is a good point. I too like the dry rub. Mopping for me is the powder rub and usually apple juice. Also in my wood fire smoker i put 2-4 cans of applejuice to create a apple flavored moistness. Im not a big fan of the Kraft style BBQ sauce. Its just too sweet and too commercial tasting.

No sauce, if someone wants to ruin a good piece of meat, it's up to them. I serve it on the side.

Ralph you must be feeling a bit better if you're thinking about food! Glad to see it! Offer still stands if you need anything.... Shoot an email or pm.