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Unread 11-20-2013, 07:08 PM   #1
Ducman491
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Default Rookie Rub question

My daughter wants ribs for her birthday dinner tomorrow. I found a recipe for a dry rub that I think she'll like and I always thought you should rub, wrap, and refrigerate the night before if possible. Is this right?

I only have a gas grill for now so they won't be done really slow but I plan on trying to smoke them a bit over about 3 hours on there. Any other advice?

Thanks
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Unread 11-20-2013, 07:12 PM   #2
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It depends on how much salt is in the rub. If it is heavy on salt you could end up curing the ribs and they will taste hammy. I rub ribs two hours ahead of time and let them sit in the fridge with the rub on them. The rub draws moisture from the ribs and rehydrates the rub, and then the ribs draw the moisture back in and bring some flavor into the ribs.
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Unread 11-20-2013, 07:17 PM   #3
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The rub is mainly cayanne pepper and chili powder. There is enough time for me to rub and refrigerate for a couple hours tomorrow.

Thanks
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Unread 11-20-2013, 07:22 PM   #4
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I typically apply rub while my cooker is comin up to temp, this gives about a half hour to 45 to sit al rubbed down. Personally I'd go that route to play it safe. Cook em right(passes the bend test) rest, slice and serve and she'll love em.
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Unread 11-20-2013, 07:23 PM   #5
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From doing both it doesn't matter much imo. Depending on the gasser put the ribs as far opposite the burner as you can and just concentrate on pull back and probe tender.

Oh consider introducing some smoke even if it's wood chips wrapped in punctured foil near the burner.
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Unread 11-20-2013, 07:28 PM   #6
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Quote:
Originally Posted by Ducman491 View Post
The rub is mainly cayanne pepper and chili powder. There is enough time for me to rub and refrigerate for a couple hours tomorrow.

Thanks
That's a spicy sounding rub. But if she likes spice then you're good to go.
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Unread 11-20-2013, 07:30 PM   #7
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If you have any woodchips, make a foil pack (wrap wet chips in foil, put them in foil and poke holes in the top) then raise a grill and set them on one of the burner diffusers. Run them naked with your favorite rub indirect heat and look for pullback off the bone and probe tender. You can make some tasty ribs on a gasser.
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Unread 11-20-2013, 07:34 PM   #8
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Whoa... Mainly cayenne and chili powder? For your daughter? I make my own rub and let my tell you a little cayenne goes a long way when it comes to rubs. Hopefully there's a fair amount of paprika or sugar in it as well. Good luck, taste it before you put it on the ribs. As far as the gasser goes, if you haven't ever tried ribs on it, I'd have one or two burners on low with with the ribs on the far side from the flame, on the top rack if your grill has one. Get some hickory chips and make a foil wrap and place it on the cooking grate above the flames. Probably wouldn't hurt to have a couple foil packs ready. Hard to judge times unless I know how hot the gasser is getting, but you could foil with Apple juice about half way thru. Let em go till they pass the bend test and not a minute sooner! Good luck and hope your daughter has a happy birthday!
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Unread 11-20-2013, 07:35 PM   #9
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I'm often not prepared enough to put my rub on the evening before. I usually try to do it an hour or two before throwing it on the smoker.
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Unread 11-20-2013, 07:37 PM   #10
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Quote:
Originally Posted by T-doh View Post
Whoa... Mainly cayenne and chili powder? For your daughter? I make my own rub and let my tell you a little cayenne goes a long way when it comes to rubs. Hopefully there's a fair amount of paprika or sugar in it as well. Good luck, taste it before you put it on the ribs. As far as the gasser goes, if you haven't ever tried ribs on it, I'd have one or two burners on low with with the ribs on the far side from the flame, on the top rack if your grill has one. Get some hickory chips and make a foil wrap and place it on the cooking grate above the flames. Probably wouldn't hurt to have a couple foil packs ready. Hard to judge times unless I know how hot the gasser is getting, but you could foil with Apple juice about half way thru. Let em go till they pass the bend test and not a minute sooner! Good luck and hope your daughter has a happy birthday!
I'll second this notion on the rub and indirect cooking setup. You can also place an old cookie sheet under the grate right over a burner and sprinkle wood chips on it for smoke. The sheet also acts as a heat shield/drip pan. I've done it on my gasser in a pinch with good results
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Unread 11-20-2013, 07:45 PM   #11
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Ron saved me the typing. I say ditto to every word he said.
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Unread 11-20-2013, 08:41 PM   #12
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Yup, what they all said. It's pretty easy to make a rub, and most would have some salt and sugar as well as the spices.
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Unread 11-20-2013, 08:49 PM   #13
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Yes on the sugar and salt.
This is a main stay of a rub for smoked meat.
Spices adds the kick.
Without sugar and salt....no kick!!
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Unread 11-20-2013, 08:51 PM   #14
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I'm gonna pick up some hickory chips and wrap them in foil for some smoke. Thanks for the tip guys and I'll let you know how it comes out.
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Unread 11-20-2013, 09:48 PM   #15
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Quote:
Originally Posted by Ducman491 View Post
I'm gonna pick up some hickory chips and wrap them in foil for some smoke. Thanks for the tip guys and I'll let you know how it comes out.
Do several small bags because they'll burn up quick most likely. Good luck.
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