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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-04-2013, 08:10 PM   #1
Toast
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Default Anyone ever over rubbed their ribs?

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.
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Unread 04-04-2013, 08:13 PM   #2
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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.
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Unread 04-04-2013, 08:16 PM   #3
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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.
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Unread 04-04-2013, 08:19 PM   #4
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I've over-salted mine in the past.
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Unread 04-04-2013, 08:21 PM   #5
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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.
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Unread 04-04-2013, 08:28 PM   #6
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Quote:
Originally Posted by Carbon View Post
I've over-salted mine in the past.
Oh btw, I did that too. Thanks.
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Unread 04-04-2013, 08:28 PM   #7
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Quote:
Originally Posted by aawa View Post
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
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Unread 04-04-2013, 08:31 PM   #8
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Quote:
Originally Posted by ---k--- View Post
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.
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Unread 04-04-2013, 08:35 PM   #9
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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.
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Unread 04-04-2013, 08:36 PM   #10
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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.
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Unread 04-04-2013, 08:42 PM   #11
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Quote:
Originally Posted by landarc View Post
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.
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Unread 04-04-2013, 09:03 PM   #12
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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.
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Unread 04-04-2013, 09:05 PM   #13
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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
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Unread 04-04-2013, 09:06 PM   #14
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Quote:
Originally Posted by El Ropo View Post
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.
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Unread 04-04-2013, 09:14 PM   #15
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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.
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