Slow-Cooker Memphis-Style Wet Ribs | Cook's Country Recipe
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Made the Slow-Cooker Memphis-Style Wet Ribs recipe from Cook’s Country today. Used Sweet Baby Ray’s for the sauce instead of making my own. Turned out amazing though!

What BBQ-related recipes have you tried or eaten this summer so far?

  • Freeman@lemmy.pubEnglish
    2·
    1 year ago

    I always use sweet baby rays. I specifically like the hickory.

    One thing I do these days is set the ribs out for an hour or so and let them come up a bit in temp naturally.

    Then use a basting brush and brush on the sauce as thin as possible.

    Then I add my rub. Which uses most of that. In fact most things like Bad Byron’s, etc have most of that. So it’s an easier shortcut. Just a little bit is plenty.

    If you want them a bit “wetter” I have a little food safe spray bottle I’ll spray some water on them lightly about 1/2 and 3/4 of the way through.