Anyone ever over rubbed their ribs?

[Happy Hapgood]

I poured it on thick the night before and then the next morning, covered them again before going on the WSM. They looked Great butt, I could have toned it down a tad.

How much is enough and when do you apply it?

Thanks for any and all input. :thumb:

 

[aawa]

I apply 1 coating of rub, then start the fire. After the fire is all set and getting thin blue smoke, I put the ribs onto the smoker.

 

[---k---]

Done it once. I was trying out a new rub. It was Gary Wivott's rub that I purchased from Spice House in Chicago. I guess they made that batch a little spicy and I put it on shake and bake style. Oh man where they spicy hot. I think my wife spit out her first bite. I could only handle two bones before giving up. Wow.

These days, I skip the mustard and cover the meat good to the point where the natural color isn't obvious, but short of caking or clumping. I also rub only 2 to 4 hours prior. They come out good to my liking, but I'm not going to claim to be a professional.

 

[Carbon]

I've over-salted mine in the past.

 

[landarc]

I have over done it a few times. Either with a bad experimental blend or just over doing it. I find that my preferred method is a light rub before firing the pit up. Let the meat sit with the ceiling fan on, to aid in creating a pellicle. Then a second light layer over the pellicle. This lets me use the pellicle, which is a little sticky, to hold the second layer of rub on. Gets a better surface texture.

 

[Happy Hapgood]

I've over-salted mine in the past.

Oh btw, I did that too. Thanks.

 

[Smokin Ribs]

I apply 1 coating of rub, then start the fire. After the fire is all set and getting thin blue smoke, I put the ribs onto the smoker.

Thats exactly what i do

 

[Happy Hapgood]

Done it once. I was trying out a new rub. It was Gary Wivott's rub that I purchased from Spice House in Chicago. I guess they made that batch a little spicy and I put it on shake and bake style. Oh man where they spicy hot. I think my wife spit out her first bite. I could only handle two bones before giving up. Wow.

These days, I skip the mustard and cover the meat good to the point where the natural color isn't obvious, but short of caking or clumping. I also rub only 2 to 4 hours prior. They come out good to my liking, but I'm not going to claim to be a professional.

I think you are a pro. But I don't do mustard and for the record, I don't boil them either. :becky:

 

[Happy Hapgood]

What about applying the rub the night before then covering with plastic wrap in the fridge until the next day? It soaks in good. I did a heavy recoat right before putting them on.

 

[landarc]

I have done the rub the night before and wrap very tight in plastic wrap, I use a light coat, it works great. I like ribs done this way, but, it does require doing it the night before. Which often gets passed over around here.

 

[Happy Hapgood]

I have over done it a few times. Either with a bad experimental blend or just over doing it. I find that my preferred method is a light rub before firing the pit up. Let the meat sit with the ceiling fan on, to aid in creating a pellicle. Then a second light layer over the pellicle. This lets me use the pellicle, which is a little sticky, to hold the second layer of rub on. Gets a better surface texture.

I was using Simply Marvelous Sweet and Spicy. Could not not get enough. I OD'ed. Have not mentioned the taste though. They were GREAT! Only problem was that it was too much of a good thing.

 

[El Ropo]

This topic has been discussed in length before. Ribs have a large surface to mass ratio. Very easy to over rub. I go light on ribs. Save the heavy rub downs for things like pork butts/shoulders, chuckies and briskets. But some people go light on their brisket rubs too.

 

[dawg]

if your rub has a fare amount of salt in it and you rub and wrap the night before the cook they can and will turn out hammy tasting

 

[HeSmellsLikeSmoke]

This topic has been discussed in length before. Ribs have a large surface to mass ratio. Very easy to over rub. I go light on ribs. Save the heavy rub downs for things like pork butts/shoulders, chuckies and briskets. But some people go light on their brisket rubs too.

To your point, I graduate the amount of rub to the taper of a brisket.
Thinner rub on the thinner end, thicker rub on the point end.

 

[Vision]

Yes, it's kind of easy to when using a new rub. One thing that helps me is only using a light amount of rub on the bone side.

 

[nucornhusker]

I use just enough to cover the ribs on both sides. I don't want to cover up the taste of the meat, so I don't go heavy on rubs.

 

[Zin]

Light coating of Kosher salt, fresh cracked pepper, cumin and granulated garlic is my go to rub, its simple and delish.

 

[Bludawg]

I poured it on thick the night before and then the next morning, covered them again before going on the WSM. They looked Great butt, I could have toned it down a tad.

How much is enough and when do you apply it?

Thanks for any and all input. :thumb:

i use very little like adding S&P at the table.I season mine 15 min before I cook.

 

[BobM]

I apply one, thin layer of rub to my ribs.

 

[martyleach]

I am sure that everyone has over rubbed their ribs once or twice. I sure have. But the good new is that most of it gets lost in the cook. So you really have to overdo it to totally screw up. It is the salt that sticks around after the cayenne, paprika and sugar die with the heat. So, as important as salt is.... don't overdo it!