Banner advertisements by

Re: Dry rub on ribs

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Hub on February 21, 2011 at 11:52:47:

In Reply to: Dry rub on ribs posted by JohnKinMD on February 21, 2011 at 09:43:42:

Both salt and sugar are dessicants, meaning they will draw moisture from the meat. Thus, I recommend rubbing no more than two hours before the cook.

Lots of cooks rub the night before or earlier and produce mighty fine ribs, though. I think they probably use more moisture during the cook (e.g. spray with juice, beer, other good stuff) to make up for it. Foiling with a little moisture also helps replace anything the rub sucked up.

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.0; Trident/4.0; SLCC1; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; .NET4.0C)

[ BBQ Search ]