First PBC cook....

[bigbird]

Fired up the PBC for the first time.
Applied the Beef & Game rub that came with the PBC to two racks of ribs. I wrapped them and they sat in the fridge for about 4 hours and then used the lighting instructions from this forum.
The temps were in the mid-40s and it was a pretty breezy day. I did have some smoke coming out around the lid and one of the handles. The barrel temperature settled in right around 280 for the entire 3 hr smoke. After the first hour, I did break out the hinged grate and thew some potatoes on it.
The problem----> ribs looked great but were very salty. Did I get a bad bag of B&G rub or did applying the rub for the four hours cause the saltiness?

Thanks!

Sorry that the photos are in no particular order. The close up of the handle is my attempt to show the smoke escaping.

[TheCountofQ]

Am not familiar with B&G Rub. Is it store bought?? If so, it likely contains salt.

The pre-salting/brining is typically for the home made rubs, without salt. That is, the salt is added first, for whatever specified time frame before adding the rest of the rub a bit before cooking.

If the rub you are using contains salt already, apply it for the brine time, instead of just salt.

It sounds as if it was double salted, once with your dry brine, then again with the rub. If I am wrong, ignore the above please.

[PJBowmaster]

Your ribs look terrific! I'm not familiar with the Beef & Game Seasoning. I assume it contains salt? But even so if you didn't dry brine prior to application it shouldn't matter that you had them in the fridge for awhile. Any chance the ribs were packed in a saline solution? Just thinking out loud....

[Spinaker]

Great looking cook. I love the PBC. But their rubs are too salty for my taste. It's just personal preference. Try to apply it thinner next time. Or with to Meathead Memphis dust. It doesnthave any salt. So you apply the salt separately for the brine. Then add the rest of the rub right before the cook. Work like a charm.

[EdF]

They do look great! I'll echo the salt in the rub speculation.

[Jerod Broussard]

Noah is a salt lover, he named his kids Sodium and Chloride (kidding), anywho, I love salt and that is why I use their All-Purpose rub plenty. I don't care much for the Big Game, not so much the saltiness, I just prefer the Big Bad Beef Rub.

If the ribs had plenty solution added filled with salt, than yeah, you could have overdone the salt. My last racks of SLC's were very "hammy."

[lschweig]

The PBC rubs are all pretty salty. Never tried the Beef & Game rub as I like BBBR on my beef, but I do really like their AP rub on chicken.

As PJBowmaster suggested I would check your rib labeling to see if any saline solution was injected. I have had one rack previously that came out salty and suspect that it was injected.

[AdamJG]

Great pics!

[bep35]

The All Purpose Rub is great for chicken. I prefer Meathead's Memphis Dust for Pork and nothing beats Big Bad Beef Rub for beef.

[MBMorgan]

Nice looking ribs. And yes, you got bit by the curse of too-much-salt in the rub. When I do ribs, I first check to see if they've already been pre-brined (I try not to buy those) then I sprinkle only as much salt on them as I would if sitting at the table ready to eat them. I then let them sit (usually uncovered) in the fridge overnight. Shortly before cook time, I rub them liberally with MMD (no salt in it) ... then it's off to the PBC.

If the ribs are pre-brined by the packer or I'm using a salty rub (like either of the Pit Barrel rubs), then I skip the brining step altogether and just proceed directly to the cooking.

[RonB]

Great looking ribs anyway. I suggest that you go back to the store where you bought the ribs and look for ribs with the same label. They will say somewhere on the package if they were injected, and how much salt was in the injection.

[KevinG]

The ribs look great! How were the potatoes?

[bigbird]

Thanks all.

I didn't even think that they would have added salt already.

I've been using a 14" WSW for about a year and have used Meathead's Memphis Dust, and never had a complaint.

Potatoes turned out perfect.

Planning on PBCing a flank steak tomorrow night.

[DWCowles]

Beautiful!

[Mr. Bones]

Great lookin' cook, fine job!!!