First spareribs question...

[JD McGee]

Hi folks...is it ok to rub up spares the night before cooking? Thanks!

JD

 

[LMAJ]

You sure can. I used to rub the night before but no longer do and don't really see a big difference.

 

[backyardchef]

Hi folks...is it ok to rub up spares the night before cooking? Thanks!

JD

Just be careful about the amount of salt in the rub-- too much salt can leave the ribs with a 'hammy' quality. Then again, that might be to your taste.

 

[JD McGee]

Thanks folks...I was sweatin' that one a bit. I was afraid they'd be too salty. The rub recipe called for 1/3 cup Kosher along with paprika, cayenne, chili powder, black pepper, and garlic powder. It made about a cup all together but we only used a third of it for 8 lbs of spares. I'll let you know how they turn out.

JD

 

[Ron_L]

That does sound like a lot of salt. Which recipe is that? I made up some of the Chris Lilly rub for a couple of butts a while back and had some left so i used it on ribs and I ended up with ham on a bone. As long as you went light on the rub you should be OK.

 

[icemn62]

I too used to rub my ribs the night before, but I got busy 1 cook and could not tell the difference. I get up so early anyway, I don't mind doing the rub down the day of the cook.

 

[JD McGee]

That does sound like a lot of salt. Which recipe is that? I made up some of the Chris Lilly rub for a couple of butts a while back and had some left so i used it on ribs and I ended up with ham on a bone. As long as you went light on the rub you should be OK.

Here is the rub recipe...from the VWB.
[FONT=Verdana,Helvetica,Arial][/FONT]
[FONT=Verdana,Helvetica,Arial]Sugarless Texas Sprinkle Barbecue Rub[/FONT]

[FONT=Verdana,Helvetica,Arial]1/3 cup table salt[/FONT]
[FONT=Verdana,Helvetica,Arial]1/4 cup paprika[/FONT]
[FONT=Verdana,Helvetica,Arial]3 Tablespoons chili powder[/FONT]
[FONT=Verdana,Helvetica,Arial]2 Tablespoons ground black pepper[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon ground cumin[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon granulated garlic[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon cayenne[/FONT]
[FONT=Verdana,Helvetica,Arial]Combine all ingredients and mix thoroughly. Makes about 1 cup.[/FONT]

I substituted Kosher for the table...JD

 

[qman]

Here is the rub recipe...from the VWB.

[FONT=Verdana,Helvetica,Arial]Sugarless Texas Sprinkle Barbecue Rub[/FONT]

[FONT=Verdana,Helvetica,Arial]1/3 cup table salt[/FONT]
[FONT=Verdana,Helvetica,Arial]1/4 cup paprika[/FONT]
[FONT=Verdana,Helvetica,Arial]3 Tablespoons chili powder[/FONT]
[FONT=Verdana,Helvetica,Arial]2 Tablespoons ground black pepper[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon ground cumin[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon granulated garlic[/FONT]
[FONT=Verdana,Helvetica,Arial]1 Tablespoon cayenne[/FONT]
[FONT=Verdana,Helvetica,Arial]Combine all ingredients and mix thoroughly. Makes about 1 cup.[/FONT]

I substituted Kosher for the table...JD

Measure for measure, that is a lot less salt that the recipe calls for.
Kosher, depending on the brand, is close to 1/3 less "salty" per measure than table salt.