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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 10-12-2009, 11:16 PM   #1
a55bag
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Default 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?
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Unread 10-13-2009, 06:07 AM   #2
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no, i sure haven't, sorry
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Unread 10-13-2009, 06:32 AM   #3
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nope
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Unread 10-13-2009, 07:03 AM   #4
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Nope. Not even interested in that technique.
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Unread 10-13-2009, 07:45 AM   #5
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That is the traditional Memphis dry style rib method. Some will rub at beging and end, some just at end.

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Unread 10-13-2009, 07:54 AM   #6
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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.

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Unread 10-13-2009, 08:50 AM   #7
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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.
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Duh.
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Unread 10-13-2009, 09:49 AM   #8
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Is the rub really sugar heavy? That is what I was thinking last night when I saw this.
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Unread 10-13-2009, 12:50 PM   #9
a55bag
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its got no sugar in it
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Unread 10-13-2009, 05:35 PM   #10
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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.

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