Anyone ever over rubbed their ribs?

[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]

Originally Posted by Toast

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.

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!

[westy]

I do a light coat about a half hour before and then sometimes another light coat about half way through. Although, lately I have only been sprinkling a little salt and pepper on at the beginning and some vinegar sauce at the table. Good stuff.

[Vendinguy]

Originally Posted by Toast

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.

Seems like last time I did that, the rub made them a bit too spicy and salty. I have gone back to rubbing the ribs just a couple of hours prior to smoking.

[Mahoney86]

I feel like rub is also all about the practice and the season to taste method. I know its hard and even I forget to do it all of the time is measure EVERYTHING and take notes each cook. It makes it easier to try and replicate your successful cooks. When I cook St Louis I use a tablespoon of rub per side, baby backs half a table spoon or less. I still want to see the meat showing through but also the rub should be noticeable to the eyes. This is what works for me, but may be too much/too little for others. It also depends on the rub and what is in it. Heavy salt will get pelicle, heavy sugar need to watch it burning and turning black etc... Measure Measure Measure

[5string]

Depends if you want your ribs to taste like pork or the rub. The rub is a "seasoning" intended to inhance the flavor of what it's on, not to be the dominant flavor. I also use a very light coat of no salt rub the night before then a tight wrap with plastic.
The worst example of over use of rub is the Rendezvous in Memphis. All you can taste is the rub.

[NickTheGreat]

I used to rub everything the night before. But I've found this isn't necessary on ribs and not really on a butt or a brisket. I like to give 'em a few hours, but thats it.

[Mahoney86]

Originally Posted by NickTheGreat

I used to rub everything the night before. But I've found this isn't necessary on ribs and not really on a butt or a brisket. I like to give 'em a few hours, but thats it.

Agreed. I use to stress like crazy to get all my racks rubbed and wrapped the night before. Really no need to do this on such a thin piece of pork. Trim, season and let the rub sit on while you're getting your fire lit and your temps stable

[code3rrt]

I've always had a tendency to over season, so I really try to watch it. Really what it comes down to is personal taste and perception. What one calls a light rub another may see as over rubbed. With trial and error you'll eventually find what is just right for you.
There is a lot of great advice here, but Mahoney86 is spot on. Keeping an acurate record of your cooks can be a real PITA sometimes, but when you find the process that really hits your hot button, it does pay off. I hate it when I cook something on the fly that comes out just spectacular, but I can't replicate it, cuz I didn't really pay careful attention to what I did.

KC

[BB-Kuhn]

I've overdone it by a mile once or twice when I was new to the game.

Less is almost always more, i've learned. An underseasoned but well cooked rib is still delicious, an overseasoned one makes you want to eat something else.

If you have a sweet rub, you have to put a LOT on to ruin them, but if you have more of a spicy/hot rub, too much is awful.

[---k---]

Originally Posted by 5string

Depends if you want your ribs to taste like pork or the rub. The rub is a "seasoning" intended to inhance the flavor of what it's on, not to be the dominant flavor. .

I was about to make this exact point. Totally agree.

[El Ropo]

Originally Posted by Mahoney86

I feel like rub is also all about the practice and the season to taste method. I know its hard and even I forget to do it all of the time is measure EVERYTHING and take notes each cook. It makes it easier to try and replicate your successful cooks. When I cook St Louis I use a tablespoon of rub per side, baby backs half a table spoon or less. I still want to see the meat showing through but also the rub should be noticeable to the eyes. This is what works for me, but may be too much/too little for others. It also depends on the rub and what is in it. Heavy salt will get pelicle, heavy sugar need to watch it burning and turning black etc... Measure Measure Measure

LOL, I'm exactly the opposite. I sprinkle a little bit of dis, a little bit of dat. No two cooks turn out the same. It's about the cooking process, not the exactness of the rub for me.