Swamp Donkeyz BBQ
is one Smokin' Farker
A little olive oil
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RangerJ
is one Smokin' Farker
^^^ This. Not even sure if its a "sticking agent" I just like the way they cook when I do it and I've done quite well in the rib category the last year.
Also, as others have mentioned, drizzle with oil and rub them up while your pits coming up to temp. I find no need to do anything prior to then.
I simply apply rub and watch the ribs sweat for about 30 minutes to an hour, depending on the ambient temp. When they sweat, the rub starts to melt into the meat.
Mad About Que
Knows what a fatty is.
i've tried them all.. oils work. Mustard works.. the bacon fat idea sounds good. what i do is prep the ribs and season side one.. light the smoker. once the rub has started to break down a little, flip and repeat. smokers hot - toss em on. i don't flip and rarely mop/spritz. i do foil tho.
Chezmatt
Full Fledged Farker
I use soy sauce, applied with a spray bottle. It adds nice flavor. I use low sodium so the end result isn't too salty.
plowin-fire
Full Fledged Farker
Anyone use grapeseed oil? Went to a BBQ class a while back and they recommended using that due to its higher flash point and it's pretty much tasteless. Haven't tried it since its about four times the cost of olive oil.
Big M1ke
is one Smokin' Farker
Same here. I used mustard a few times. Lately i just put the rub on and let it sweat. Always sticks.
B
BC Squared
Guest
No binder here...rub and onto the cooker.
bacchus99
Full Fledged Farker
I rinse the ribs and blot dry with a napkin and then apply rub while cooker is coming up to temp. Works just fine.
hamiltont
is Blowin Smoke!
Try this next time. Apply rub as usual. Apply a small amount of mayonnaise & massage that into the rub. Maybe 2-3 Tablespoons of Mayo per Baby Back. I use Hellman's. Sounded goofy when I first read about it. Then I tried it. :thumb:
Untraceable
Babbling Farker
Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling
Chezmatt
Full Fledged Farker
I've never used oil, but in a BBQ class that I took last year, the instructor (Konrad Haskins) specifically advised against using oil for exactly this reason.
JohnHB
is one Smokin' Farker
The diversity of responses shows that almost anything goes. The conclusion must be try any product and if you like it use it to get the same result. On the other hand as an example I get in a rut with salad dressing then after a few experiments have a new favourite.
Keep practising!!!!
John
Keep practising!!!!
John
mawil1013
Knows what a fatty is.
After rinsing off the ribs, or any meat, I have a towel I use to pat dry the meat. After doing that, any seasoning will easily stick and not 'pool' as seasoning does of meat is wet from water.
Sent from my Nexus 4 using Tapatalk 2
Sent from my Nexus 4 using Tapatalk 2
El Ropo
Quintessential Chatty Farker
I usually get a deep smoke ring, all the way through ribs when using zesty Italian.
Danny B
Full Fledged Farker
Try this next time. Apply rub as usual. Apply a small amount of mayonnaise & massage that into the rub. Maybe 2-3 Tablespoons of Mayo per Baby Back. I use Hellman's. Sounded goofy when I first read about it. Then I tried it. :thumb:
Did you wrap these? They look great.
Pitmaster T
Babbling Farker
Look Up Grace Jones Rubber Grabber
hamiltont
is Blowin Smoke!
Thanks!!! I rarely wrap ribs any more. I found the Mayo & my rub, which has a fair amount of brown sugar and Turbinado sugar, @ 275 F almost always yields this result. Cheers!!!
basuraman
Full Fledged Farker
What ever I remember to do. The left overs in my lunch box I used yellow mustard.
