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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-26-2008, 10:15 PM   #1
WMI
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Default Man....What am I doing wrong ?

Ribs ?

I have done ribs on the Backwoods Fatboy and also the UDS.

And I just cannot get that flavor I have tasted before in a dry rib.
I am not looking for a overpowering taste from the rub, but I sprinkle the rubs generously with a good tasting rub but when ribs are done they are kinda on the bland side.

Observations :
Should I rub into meat instead of sprinkle.
I put rub on about one hour b/4 it hits the cooker and leave at room temp.
I do not spritz with any liquid during cook.
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Unread 08-26-2008, 10:23 PM   #2
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I would add the rub, then if you want to let it set, place it back in the fridge. That way it goes on the grates cold. I slightly rub, with more of a pressing, then I sprinkle a little more rub after the rest in the fridge. By then the rub on the ribs are wet. I don't sauce ribs. I serve sauce on the side. Mainly because I prefer the bark of a dry rib.
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Unread 08-26-2008, 10:28 PM   #3
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Is your rub too mild?
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Unread 08-26-2008, 11:45 PM   #4
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I slather mine with yellow mustard then the rub working it into the meat with my fingers, into the frig for 3 or so hours. Then before I put them on I sprinkle once more with rub.
I think the vinigar in the mustard help the rub penatrate deeper while they cook.
Just my 2 cents.
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Unread 08-27-2008, 12:46 AM   #5
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OQ = Obsevational Question
OA = Observational Answer


"OQ" Should I rub into meat instead of sprinkle.

"OA" Yes. That is why its called a rub. The abrasiveness of the ingredients prenetrate the flesh of the pork/ beef when rubbing the "rub" onto the meat.

"OQ"I put rub on about one hour b/4 it hits the cooker and leave at room temp.

"OA" It depends on which rub I do. Memphis style I rub and leave overnight wrapped in cling wrap in the fridge. St. Louis style I rub and leave for 2+ hours at room temp. The salts bring moisture to the surface for a nice coating.

"OQ" I do not spritz with any liquid during cook.

"OA" On my Memphis style I baste with a vinegar and dijon mustard mix after 30 minutes every 30 minutes. To keep moist. Other ways I just keep a drip tray full of water. Temp regulator plus adds moisture to the atmosphere.



But you also said something about flavor. I might be the rub you use. Is it store bought, internet bought, or home made?
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Unread 08-27-2008, 01:10 AM   #6
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I was told when you "Rub" it in it clogs the pores in the meat not letting it breathe. Right or wrong I slather with mustard, apply rub and "pat" it in. If you use a heavy salt rub I have noticed that you get more of a hammy taste if it is put on the night before. Don't know what you are looking for but bare meat and good smoke is not bland. The rub ads it's flavor to the mix. Do you foil? If you do, do you add anything in with the foil? Add some liquid, brown sugar "patted" or smeared on. Try this, open a can of peached and pour the syrup on add a little rub, brown sugar in foil. If on UDS after 2 -2.5 hours of good smoke put in foil for about 45 min to 1 hour with above and back on grill untill done. But here again you will be tasting what you add not the true taste of the pork. Your not boiling it away are you?
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Unread 08-27-2008, 01:54 AM   #7
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Quote:
Originally Posted by Norcoredneck View Post
I was told when you "Rub" it in it clogs the pores in the meat not letting it breathe. Right or wrong I slather with mustard, apply rub and "pat" it in. If you use a heavy salt rub I have noticed that you get more of a hammy taste if it is put on the night before. Don't know what you are looking for but bare meat and good smoke is not bland. The rub ads it's flavor to the mix. Do you foil? If you do, do you add anything in with the foil? Add some liquid, brown sugar "patted" or smeared on. Try this, open a can of peached and pour the syrup on add a little rub, brown sugar in foil. If on UDS after 2 -2.5 hours of good smoke put in foil for about 45 min to 1 hour with above and back on grill untill done. But here again you will be tasting what you add not the true taste of the pork. Your not boiling it away are you?
Which is going to clog pores more... Some dry powders or covering with a solid coat of a liquid before adding dry powders?

iwlny, where did you try the ribs you liked so much before? Go back to that and try to reconstruct. It could be the rub you're using or the amount of wood you're using, etc. Maybe you just don't have some stuff in the rub that you really liked before, or you're not putting enough wood smoke on the ribs. It's really hard to tell, but I haven't found a huge difference in when rub is applied other than if it's applied too early, it can start to cure the ribs (giving a hammy taste).
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Unread 08-27-2008, 02:20 AM   #8
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My thought was since the mustard is vinegar base it absorbs into the meat. I am not talkind a thick coating just a smear so rub will stay on better.
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Unread 08-27-2008, 02:37 AM   #9
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Quote:
Originally Posted by Norcoredneck View Post
My thought was since the mustard is vinegar base it absorbs into the meat. I am not talkind a thick coating just a smear so rub will stay on better.
I'm not saying anything is wrong with mustard as a base. It just sounds like one of those myths like 'searing a steak seals in the juices'. The mustard is going to clog the fibers of the meat more than dry rub will.
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Unread 08-27-2008, 07:53 AM   #10
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I rub my ribs about 3 - 4 hours before putting in the pit & put in the fridge. Right before I put them in the pit I sprinkle again with more rub. Now say I am cooking spares, these take me from 6 - 7 hours at 230*, so at about 2 hours into the smoke I will spray the ribs down, in 2 more hours I will spray the ribs down again & sprinkle with more rub, if I am doing dry ribs I add more rub during about the last 30 minutes of the cook.
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Unread 08-27-2008, 08:04 AM   #11
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I keep wondering if your rub is too old or something like that? Spices and herbs lose their flavor with time. Freezing them also has bad effects in some cases.
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Unread 08-27-2008, 09:01 AM   #12
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no more meat than they is on ribs it shouldn't take much rub. I'd look into whether or not your getting the tenderness where you want it which I think will add to the flavor of the finished product.
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Unread 08-27-2008, 09:16 AM   #13
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I rub right before they go in. First 45 minutes or so of the cook they get pounded with apple, cherry and pecan if I have it, that's where the flavor comes from for me.

I foil with a little bit of apple or cherry juice as well.

Honestly I normally have a problem with "too much" flavor from the rub and not enough meat flavor. I have learned to reduce my salt content in the rub and up the turbinado.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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Unread 08-27-2008, 09:22 AM   #14
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Quote:
Originally Posted by PimpSmoke View Post
I foil with a little bit of apple or cherry juice as well.
I didn't realize you were a cheater...
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Unread 08-27-2008, 09:24 AM   #15
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Quote:
Originally Posted by Papa Hogg View Post
I didn't realize you were a cheater...

If I break my leg and use a crutch to walk....am I cheating????

I foil to maintain color more than anything else.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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