Talked to a pitmaster in Kansas City who changed how I season ribs

I was grabbing some burnt ends at a spot near the highway exit off I-35, and the guy running the smoker noticed me eyeballing his setup. He walked over and said, 'You're overthinking the rub, just let the meat do the work.' He showed me how he does a simple salt and pepper mix, no brown sugar or fancy stuff, and pulls the ribs when they hit 203 degrees exactly. Has anyone else run into a pitmaster who completely simplified your approach?

2 comments

2 Comments

avery2194d ago

Wait, so you're telling me I've been doing my ribs WRONG this whole time and my secret blend of 12 spices is basically just overachiever seasoning? That's brutal but honestly I needed to hear it. I tried that simple salt and pepper method last weekend and my family actually ate the ribs without asking for more sauce for once. It feels like cheating but the meat really does taste MORE like pork when you don't bury it in sugar. Now I'm just mad at all those spice blends I bought that are collecting dust in my cabinet.

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jana_jones4d ago

Preach it @avery219, I threw out half my spice rack after the same eye-opener.