Rub Ribs the Night Before?

grillnputt · 08-18-2012, 06:38 PM

I know this is a dumb question.

Does anyone rub the bb the night before and leave in the fridge?

yakdung · 08-18-2012, 06:40 PM

Teamfour · 08-18-2012, 06:48 PM

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.

El Ropo · 08-18-2012, 07:00 PM

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.

Bludawg · 08-18-2012, 08:52 PM

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.

frognot · 08-18-2012, 10:12 PM

Quote:

Originally Posted by Bludawg

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

kwas68 · 08-18-2012, 10:21 PM

+1 Ropo.
I found that my BB's get hammy if rubbed too long prior to the cook.

Ye Olde Party Palace · 08-18-2012, 10:24 PM

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.

Boshizzle · 08-18-2012, 10:24 PM

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.

Fo Sizzle My Nizzle · 08-18-2012, 10:29 PM

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.

Boshizzle · 08-18-2012, 10:30 PM

Quote:

Originally Posted by Fo Sizzle My Nizzle

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.

Fo Sizzle My Nizzle · 08-18-2012, 10:39 PM

Good to know. Danke.

Ole Man Dan · 08-18-2012, 11:19 PM

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.

fingerlickin' · 08-19-2012, 12:13 AM

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.

BobM · 08-19-2012, 03:12 AM

I rub then about an hour before they go in the cooker.

08-18-2012, 06:38 PM	#1
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY Downloads: 0 Uploads: 0	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? __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

08-18-2012, 06:40 PM	#2
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Yep.

08-18-2012, 06:48 PM	#3
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	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. __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

08-18-2012, 07:00 PM	#4
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	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. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

08-18-2012, 08:52 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	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. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

08-18-2012, 10:21 PM	#7
kwas68 Full Fledged Farker Join Date: 06-09-10 Location: Oak Forest, IL Downloads: 0 Uploads: 0	+1 Ropo. I found that my BB's get hammy if rubbed too long prior to the cook. __________________ White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen

08-18-2012, 10:24 PM	#8
Ye Olde Party Palace On the road to being a farker Join Date: 03-05-10 Location: Portland, MO Downloads: 0 Uploads: 0	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. __________________ SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. Youth and enthusiasm are easily overcome by old age and treachery.

08-18-2012, 10:24 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	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. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

08-18-2012, 10:29 PM	#10
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	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. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

08-18-2012, 10:39 PM	#12
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Good to know. Danke. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

08-18-2012, 11:19 PM	#13
Ole Man Dan Take a breath! Join Date: 07-24-11 Location: Gadsden, Alabama Downloads: 0 Uploads: 0	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.

08-19-2012, 12:13 AM	#14
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	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. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

08-19-2012, 03:12 AM	#15
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I rub then about an hour before they go in the cooker. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|