View Single Post
Unread 12-11-2013, 03:30 PM   #14
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I light my smoker and then rub the ribs while the cooker heats up. So probably an hour or so. I like to make sure it's long enough that the rub has a time to melt onto the meat.

Early on I rubbed the night before and they came out hammy. That was the last time. Although after reading this thread it has me wondering if my hammy ribs might have been Tyson from Walmart also. Pork butt being a bigger cut, I have gotten away with going overnight, although I don't feel that is necessary either.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote