Question about rubs on ribs

[lunchbox]

I usually put a pretty decent coat of rub on my ribs(enough where you pretty much cover the entire slab with rub). I am planning on using Yardbird for the first time tomarrow on my ribs, and i wasn't sure if i should coat the ribs the same way(i heard it can be a little strong on the salt side). Can anybody help me out?

 

[DanPop]

Yo from West Allis, neighbor...put on what you normally do, sounds like you wont put on too much. 1st time I used the Yardbird it was so good I had wished I put more on. Today I have the beef ribs on and rubbed those with bovine bold, 1st try with that so we'll see.

 

[Hotrodhog]

Funny you mentioned that, last weekend I did two racks of St Louis cut,

The kids wanted sweet, I wanted yard bird, so I mixed yardbird with brown sugar and caked it on heavy over a coating of honey brown mustard.

Misted with apple juice while cooking over mequite lump on the 18 weber.

Yummy!!

 

[HVRibFest]

My Family is split 1/2.
I like it when the ribs have a little "zing".
But the rest likes 'em sweet.
So what I do is make at least 2 slabs. One the sweet way and the other with some kick to it.
I use a rub that has Salt, Sugar (brown and white), Cumin, Chilly, Pepper, Dry Mustard, Celery Salt and Paprika in it.
After I finish rubbing the 1st slab I add some Cayenne to "kick it up a notch" for the rest.

 

[Coz]

I use a lot of Yardbird and do not think its very salty so I would cook like you usually do.

 

[Willie's BBQ]

I use a lot of Yardbird and do not think its very salty so I would cook like you usually do.

^^^^^^^^^^what he said

 

[Crazy Harry]

coat as you normally do. I don't think yardbird is any saltier than others.

 

[Jeff Selle]

I go heavy with Yardbird and Bovine Bold (i love bovine bold) no problem with salt all. I have scorched the sugars on the bottom of my slab though. I think you can put too much on the bone side of the slab (i've quit putting it on the bone side altogether and I like it better that way)