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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-18-2012, 06:38 PM   #1
grillnputt
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Default Rub Ribs the Night Before?

I know this is a dumb question. Does anyone rub the bb the night before and leave in the fridge?
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Old 08-18-2012, 06:40 PM   #2
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Yep.
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Old 08-18-2012, 06:48 PM   #3
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I used to rub the night before but found no advantage other than saving time on the day of the smoke. I now rub about 3-4 hours before the cook.
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Old 08-18-2012, 07:00 PM   #4
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The only downside is if the rub has a high amount of salt. It'll start to cure the pork, then you're eating ham ribs instead of pork ribs. I always rub as the cooker is coming up to temp.

Lots of folks will put a coat of rub on, let it sweat for 20-30 minutes, apply another coat of rub and let that sweat into meat. Bark tends to develop better when done like this. Plus you can use different spices/ rub mixes for depth of flavor.
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Old 08-18-2012, 08:52 PM   #5
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I get the pit started and then do my prep, by the time I have the prep done the pit is up to temp. I used to rub the night before and I saw no advantage to it. I do every cut the same.
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Old 08-18-2012, 10:12 PM   #6
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Quote:
Originally Posted by Bludawg View Post
I get the pit started and then do my prep, by the time I have the prep done the pit is up to temp. I used to rub the night before and I saw no advantage to it. I do every cut the same.
Ditto mod
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Old 08-18-2012, 10:21 PM   #7
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+1 Ropo.
I found that my BB's get hammy if rubbed too long prior to the cook.
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Old 08-18-2012, 10:24 PM   #8
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I remove the membrane the night before, apply rub to both sides, then wrap, and refridgerate all night in a cooler. I get them out early the next morning as the pit is coming up to temp. Then, 3-1.5-1 and serve up some great ribs.
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Old 08-18-2012, 10:24 PM   #9
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No way! 30 minutes to an hour at most before going on the smoker. I've cooked ribs every way 'till Sunday and 30 to 60 minutes before going on the smoker is the way to go.
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Old 08-18-2012, 10:29 PM   #10
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Would there be any benefit flavorwise if you rubbed the night before with something minus salt then a second coat while coming up to temp the next day. Just thinkin outloud.
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Old 08-18-2012, 10:30 PM   #11
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Quote:
Originally Posted by Fo Sizzle My Nizzle View Post
Would there be any benefit flavorwise if you rubbed the night before with something minus salt then a second coat while coming up to temp the next day. Just thinkin outloud.
I've tried that and found no advantage.
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Old 08-18-2012, 10:39 PM   #12
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Good to know. Danke.
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Old 08-18-2012, 11:19 PM   #13
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I tried rubbing them down the night before, but the ribs were a little salty.
(Maybe I could have used a low salt rub, but I get a better smoke ring with a rub that contains salt.)
It's (Salt) just bad for us folks the Doctors say have high Cholesterol...
Now... I rub them down when I fire up my smoker.
Gives me something to do while the pit is coming up to temp.
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Old 08-19-2012, 12:13 AM   #14
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I tried it once with Plowboys Yardbird, and they were all kinds of hammy tasting. That was the last time. I still love Yardbird, I just don't rub them the night before.
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Old 08-19-2012, 03:12 AM   #15
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I rub then about an hour before they go in the cooker.
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