Sticking agent for ribs - Page 4

Chezmatt · 01-31-2013, 10:01 PM

Quote:

Originally Posted by IamMadMan

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.

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 · 01-31-2013, 10:58 PM

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 · 02-06-2013, 07:58 AM

Quote:

Originally Posted by J'ville Grill

I don't see any need really to use mustard or oil to get rub to stick to meat. I don't use anything and I don't have a problem with rub falling off.

Same here. I used mustard a few times. Lately i just put the rub on and let it sweat. Always sticks.

BC Squared · 02-06-2013, 01:00 PM

No binder here...rub and onto the cooker.

bacchus99 · 02-06-2013, 01:18 PM

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 · 02-06-2013, 01:21 PM

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.

Untraceable · 02-06-2013, 02:20 PM

Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling

Chezmatt · 02-07-2013, 07:56 PM

Quote:

Originally Posted by Untraceable

Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling

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 · 02-07-2013, 08:41 PM

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

mawil1013 · 02-07-2013, 09:16 PM

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

El Ropo · 02-07-2013, 09:38 PM

I usually get a deep smoke ring, all the way through ribs when using zesty Italian.

Danny B · 02-08-2013, 06:04 AM

Quote:

Originally Posted by hamiltont

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.

Did you wrap these? They look great.

Pitmaster T · 02-08-2013, 07:49 AM

Look Up Grace Jones Rubber Grabber

hamiltont · 02-08-2013, 08:10 AM

Quote:

Originally Posted by Danny B

Did you wrap these? They look great.

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 · 02-08-2013, 09:55 AM

What ever I remember to do. The left overs in my lunch box I used yellow mustard.

01-31-2013, 10:58 PM	#47
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	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. __________________ B & T's BBQ Catering and Vending

02-06-2013, 01:18 PM	#50
bacchus99 Full Fledged Farker Join Date: 07-12-12 Location: Baton Rouge, LA	I rinse the ribs and blot dry with a napkin and then apply rub while cooker is coming up to temp. Works just fine. __________________ 22.5 Weber Kettle - 18.5 WSM - Maverick ET-732

02-06-2013, 01:21 PM	#51
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	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. __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

02-07-2013, 08:41 PM	#54
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	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 __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

02-07-2013, 09:16 PM	#55
mawil1013 On the road to being a farker Join Date: 07-26-12 Location: Gastonia, NC	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 __________________ The Practical BBQ'r!

02-06-2013, 01:00 PM	#49
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas	No binder here...rub and onto the cooker.

02-06-2013, 02:20 PM	#52
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling

02-07-2013, 09:38 PM	#56
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I usually get a deep smoke ring, all the way through ribs when using zesty Italian. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

02-08-2013, 07:49 AM	#58
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Look Up Grace Jones Rubber Grabber __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

02-08-2013, 09:55 AM	#60
basuraman Full Fledged Farker Join Date: 06-06-11 Location: Sacramento, CA	What ever I remember to do. The left overs in my lunch box I used yellow mustard. __________________ WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.)