to much time for rubs

[big blue bbq]

Is there such a thing as too much time for a rub on your ribs? I am still trying to talk myself into doing some ribs tomorrow even with the low temps and was thinking about rubbing them tonight so I can get them right on and not have the extra time lapse tomorrow morning. You know, wife want's kitchen clean before people start coming over. :sad:

 

[SP]

It depends on the rub. I like to put my rub on with in 1/2 hr of smoking, but my rub is salty.

 

[BigBarry]

I left the rub on my ribs for 24 hours and they came out like ham. Tasty, but ham. They cured in the fridge.

 

[The_Kapn]

I left the rub on my ribs for 24 hours and they came out like ham. Tasty, but ham. They cured in the fridge.

This is the common problem with long times in the rubs.
Recent thread on this very subject I will look up when I get a minute.

TIM

MOD Note:
Great general cooking question. Moving to Q-Talk.

 

[big blue bbq]

My rub is usually pretty salty. I am trying to cut it back. I am going to switch to kosher salt instead of sea salt to see if that makes much difference. Should I cut the amount too or just try the difference first?

 

[qman]

Hey big blue, if you are making the rub yourself, why don't you just make a batch without salt, rub the ribs tonight, then sprinkle on the salt in the morning when you remove them from the fridge.

 

[The_Kapn]

Hard to find the discussion--buried in this thread:

http://bbq-brethren.com/forum/showthread.php?t=23756&highlight=%22ham+flavor%22

Starts on about post #5 or so.

Good luck.

TIM

 

[JohnMcD348]

I'm still learning alot myself but the rubs I use work pretty well for longer term application. When I'm cooking ribs or a butt, I'll usually prep it and rub it the night before and then get up in the morning and just put it on the smoker. I'll usually apply another "touchup" of rub just before I put it on the smoker. Seems to work pretty well for me and the family hasn't complained.

 

[big blue bbq]

There a thought!! Thanks, qman!

 

[big blue bbq]

Thanks for the thread Tim. I will probably just get up a little earlier. The things we do for smoke.