rub on ribs last???

a55bag · 10-12-2009, 11:16 PM

I was watching this guy on youtube http://www.youtube.com/watch?v=-ZSlJlyqAEU and he says to mop them first and then rub them down just before they are done. Anyone try this method?

bbq ron · 10-13-2009, 06:07 AM

no, i sure haven't, sorry

big brother smoke · 10-13-2009, 06:32 AM

BBQ Grail · 10-13-2009, 07:03 AM

Nope. Not even interested in that technique.

Big Mike's BBQ · 10-13-2009, 07:45 AM

That is the traditional Memphis dry style rib method. Some will rub at beging and end, some just at end.

Big Mike

Balls Casten · 10-13-2009, 07:54 AM

Like Mike said all Memphis ... Charlie Vergo's!
It does take a different rub and I think very good that way. Not my favorite but I do order the dry rub when I'm in town.

They cook em' in the bags you see on the top rack. Then cut and sauce them and back on the smoker closer to the fire. Pull them off and dust them with rub.

http://www.hogsfly.com/Category.php?category_id=3

bigabyte · 10-13-2009, 08:50 AM

You could also look at it as layering flavor, or even like when making chili how you add more chili powder at the end to liven up the seasonings that have dulled during the cooking process.

Hugh Jorgan · 10-13-2009, 09:49 AM

Is the rub really sugar heavy? That is what I was thinking last night when I saw this.

a55bag · 10-13-2009, 12:50 PM

its got no sugar in it

dmprantz · 10-13-2009, 05:35 PM

For the record, Rendevous (sp?) does do dry ribs this way, but they also grill them in stead of smoke them. Several other memphis places do the same, but not all. As mentioned, it is not the same rub most ppl here use. Google recepies for Redezvous or Neely's dry ribs and that should be a good start.

dmp

10-12-2009, 11:16 PM	#1
a55bag Knows what a fatty is. Join Date: 08-27-09 Location: Marysville Ca Downloads: 0 Uploads: 0	rub on ribs last??? I was watching this guy on youtube http://www.youtube.com/watch?v=-ZSlJlyqAEU and he says to mop them first and then rub them down just before they are done. Anyone try this method?

10-13-2009, 06:07 AM	#2
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	no, i sure haven't, sorry __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

10-13-2009, 06:32 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	nope __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-13-2009, 07:03 AM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Nope. Not even interested in that technique. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-13-2009, 07:54 AM	#6
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	Like Mike said all Memphis ... Charlie Vergo's! It does take a different rub and I think very good that way. Not my favorite but I do order the dry rub when I'm in town. They cook em' in the bags you see on the top rack. Then cut and sauce them and back on the smoker closer to the fire. Pull them off and dust them with rub. http://www.hogsfly.com/Category.php?category_id=3 __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call fist lunch."

10-13-2009, 07:45 AM	#5
Big Mike's BBQ On the road to being a farker Join Date: 03-19-09 Location: Huxley, Iowa Downloads: 0 Uploads: 0	That is the traditional Memphis dry style rib method. Some will rub at beging and end, some just at end. Big Mike

10-13-2009, 08:50 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You could also look at it as layering flavor, or even like when making chili how you add more chili powder at the end to liven up the seasonings that have dulled during the cooking process. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-13-2009, 09:49 AM	#8
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	Is the rub really sugar heavy? That is what I was thinking last night when I saw this. __________________ Hot Rod Hog Cookers Association, Charter Member, President

10-13-2009, 12:50 PM	#9
a55bag Knows what a fatty is. Join Date: 08-27-09 Location: Marysville Ca Downloads: 0 Uploads: 0	its got no sugar in it

10-13-2009, 05:35 PM	#10
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville Downloads: 0 Uploads: 0	For the record, Rendevous (sp?) does do dry ribs this way, but they also grill them in stead of smoke them. Several other memphis places do the same, but not all. As mentioned, it is not the same rub most ppl here use. Google recepies for Redezvous or Neely's dry ribs and that should be a good start. dmp __________________ The Beast - Custom Vertical Offset by Bates FEC-100 Large Big Green Egg® Weber Performer

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