How long is too long to rub beef ribs in advance?
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Beef ribs, how long to dry brine?
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Club Member
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I do mine for about 12-18 hours. Seems to work out great every time. I’m sure others will have varying methods. I look forward to those.
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Club Member
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I usually do overnight but up to 2 days if stuff pops up. For pastrami I do 2 days as part of the recipe.
Beyond that, I don’t think there are any additional benefits.
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Overnight always works for me. I tend to treat Beef ribs just like I would a brisket. Same rub, cook time, prep and all. The only exception is that I like to trim all the fat off the beef ribs. They are basically like the brisket point in that they have tons of inter muscular fat in them.
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Trim the surface fat off. Letting it render off leaves the sinew and residual fat on the surface of the meat. The rendering of the fat does not enter the meat or anything like that. It just renders out and runs into your drip pan. Generally, people will trim chunks of fat off when they are eating the meat.......there goes all your rub and smoke. Of course I leave a very thin layer, cause I like it fatty. But I make sure I trim it up well. bbqLuv
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Originally posted by bbqLuv View Post
Really, what cut of ribs?
Chuck Short Ribs
Plate Short Ribs
Flanken
English Cut
Riblets
Back Ribs
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