Sticking agent for ribs - Page 3

tduffy · 01-28-2013, 02:52 PM

Quote:

Originally Posted by Bbq Bubba

I would suggest you NOT let your rub sit overnight. It will solve all your problems with bark.

Agreed. I learned this also. I used to put my rub on a night before and never got the results I wanted. Now rub goes on right before meat hits the smoker.

Outnumbered · 01-28-2013, 02:53 PM

Quote:

Originally Posted by cowgirl

I like to use bacon drippings.

Interesting. Do you cut back on the salt in the rub?

Smokin in Ne. · 01-28-2013, 04:38 PM

I like to use olive oil and Worcestershire .let sit while getting the fire going and then put rub on and on to the smoker

thillin · 01-28-2013, 06:02 PM

parkay

IamMadMan · 01-28-2013, 07:51 PM

I use teriyaki sauce as a sticking agent, it adds the umami factor with savory, sweet, salty, and bitter as balanced flavors..

Apply a thin coat then add the rub, let sit 10-20 minutes before going into the smoker.

spenzalii · 01-31-2013, 01:22 PM

I've done with and without oil or mustard. Both seem fine.

Now, if I'm seasoning the night before, it will just be rub, nothing else. and maybe another shot just before they hit the smoker

Pappy · 01-31-2013, 01:35 PM

Quote:

Originally Posted by bludawg

i use nothing, season salt, little dusting of rub, smoke & fire

+1 ^^^^

lastmajordude · 01-31-2013, 03:35 PM

Quote:

Originally Posted by cowgirl

I like to use bacon drippings.

HAHA!!!!!! .....This message was NOT approved by the American Heart Assn!!!...great stuff COWGIRL!!

Mo-Dave · 01-31-2013, 03:39 PM

Quote:

Originally Posted by Bludawg

I use nothing, season salt, little dusting of rub, smoke & fire

^^^^^^
This,

Mo-Dave · 01-31-2013, 03:41 PM

Quote:

Originally Posted by El Ropo

Zesty Italian dressing. It's cheap

I like to marinate my chicken in this a lot, have not tried it on ribs.
Dave

Swamp Donkeyz BBQ · 01-31-2013, 04:23 PM

A little olive oil

RangerJ · 01-31-2013, 07:52 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

A little olive oil

^^^ 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.

NorCalTDS · 01-31-2013, 07:55 PM

I always rub mine with yellow mustard, then put on some brown sugar that I've dried out so it won't clump up, and then sprinkle on Butt Rub and wrap overnight.

big brother smoke · 01-31-2013, 08:16 PM

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 · 01-31-2013, 08:40 PM

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.

01-28-2013, 06:02 PM	#34
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	parkay __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-31-2013, 07:55 PM	#43
NorCalTDS Got Wood. Join Date: 04-09-10 Location: NorCal Name/Nickname : T	I always rub mine with yellow mustard, then put on some brown sugar that I've dried out so it won't clump up, and then sprinkle on Butt Rub and wrap overnight. __________________ Char-Griller Super Pro with SFB

01-31-2013, 08:16 PM	#44
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	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. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-31-2013, 08:40 PM	#45
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC	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. __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

01-28-2013, 04:38 PM	#33
Smokin in Ne. Found some matches. Join Date: 06-30-12 Location: Omaha ne	I like to use olive oil and Worcestershire .let sit while getting the fire going and then put rub on and on to the smoker

01-28-2013, 07:51 PM	#35
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I use teriyaki sauce as a sticking agent, it adds the umami factor with savory, sweet, salty, and bitter as balanced flavors.. Apply a thin coat then add the rub, let sit 10-20 minutes before going into the smoker.

01-31-2013, 01:22 PM	#36
spenzalii Got rid of the matchlight. Join Date: 03-25-12 Location: Upper Marlboro, MD	I've done with and without oil or mustard. Both seem fine. Now, if I'm seasoning the night before, it will just be rub, nothing else. and maybe another shot just before they hit the smoker

01-31-2013, 04:23 PM	#41
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	A little olive oil