Blasphemy Ribs--Live and Learn

[bbqLuv]

Well, I went and over-seasoned the ribs. But BBQ sauce saves the day.
They were short of "fall off the bone" with a bit of chew.
I started at 12:30 and finished at 16:00
The ribs were foiled with BBQ sauce and water to tenderize for about an hour.
I would rate these 6/10 and 8/10 after saucing
No PBR for this cook 🙄

[Michael_in_TX]

When you say over-seasoned do you mean over salty or too peppery or.....?

[bbqLuv]

Yes, Pepper forward and salty

[jfmorris]

Yeah, over salty is why I don't use too many commercial rubs. I prefer if salt is not the #1 ingredient, and avoid the rub if it is.

[bbqLuv]

Salt, cane sugar, etc
You are correct.
It sure smells good, I just used too much.
Watch too many YouTube videos

[Michael_in_TX]

I know I have to be very careful with Tony C's seasonings. They are so fine it is very easy to over-salt, especially as I am used to the coarser grind of the premium rubs (Meat Church, Killer Hogs, etc.).

[BFlynn]

Easy to do. Also easy to correct for next time.

When you have salty ribs leftover, slice the meat off, and crisp it in a skillet, like bacon



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