Rub On Spare Ribs

grillfella · 05-25-2007, 01:32 AM

Hey guys I was wondering how long you leave a rub on pork spare ribs? I usually leave it on overnight if I am going to smoke early in the morning. I heard that it may be to long, what do you guys do?

Puppyboy · 05-25-2007, 04:54 AM

I leave it on up until I eat it.

Kirk · 05-25-2007, 06:24 AM

That's only too long if it results in the salt in the rub curing the meat to the point that you get a hammy taste. If there's not much salt in the rub and you haven't experienced this problem, then I'd say that if you like the results you're doing it right. I started this way, experienced the hammy taste, went to rubbing my ribs right before cooking and had a few experiences with less than flavorful meat. Now I'm back to rubbing them the night before in an attempt to get them back to the way I like them. Not sure if it's going to help but that's where I'm at.

SP · 05-25-2007, 06:55 AM

I put my rub on within a 1/2 hr of going on the smoker, but my rub has a fair amount of salt. If your cooking 2 slabs try one each way.

HeSmellsLikeSmoke · 05-25-2007, 07:25 AM

If the spare ribs are "enhanced", it probably doesn't make much difference one way or the other since they will taste a bit hammy anyway.

grillfella · 05-25-2007, 10:30 AM

thanks boys, I will stick to the overnight method

frognot · 05-25-2007, 11:05 AM

Quote:

Originally Posted by SP

I put my rub on within a 1/2 hr of going on the smoker, but my rub has a fair amount of salt. If your cooking 2 slabs try one each way.

Same here. I go start a chimney of charcoal for the WSM, then remove the membrane & put rub on the ribs.

05-25-2007, 01:32 AM	#1
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	Rub On Spare Ribs Hey guys I was wondering how long you leave a rub on pork spare ribs? I usually leave it on overnight if I am going to smoke early in the morning. I heard that it may be to long, what do you guys do?

05-25-2007, 04:54 AM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	I leave it on up until I eat it. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

05-25-2007, 06:24 AM	#3
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	That's only too long if it results in the salt in the rub curing the meat to the point that you get a hammy taste. If there's not much salt in the rub and you haven't experienced this problem, then I'd say that if you like the results you're doing it right. I started this way, experienced the hammy taste, went to rubbing my ribs right before cooking and had a few experiences with less than flavorful meat. Now I'm back to rubbing them the night before in an attempt to get them back to the way I like them. Not sure if it's going to help but that's where I'm at. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

05-25-2007, 06:55 AM	#4
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	I put my rub on within a 1/2 hr of going on the smoker, but my rub has a fair amount of salt. If your cooking 2 slabs try one each way. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

05-25-2007, 07:25 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	If the spare ribs are "enhanced", it probably doesn't make much difference one way or the other since they will taste a bit hammy anyway. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-25-2007, 10:30 AM	#6
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	thanks boys, I will stick to the overnight method

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