Rib rub

[Mr Eegees]

Trying something different, I have dry brined my baby backs overnight
and was wondering if I should season a half hour before the smoker or several hours and throw them back in the fridge. I seen this on a video and don't know if it enhance the flavors. TIA

[Oak Smoke]

IMHO just season a half hour before you go to the smoker. Your overnight brine has your salt and moisture taken care of. The flavors of the rub aren’t going to penetrate far enough to make any difference. They’re just the icing on the cake.

[DaveD]

This right here. Leaving it on for hours wholly unnecessary.

[cruiseplanner1]

Exactly how we do it. And everyone seems to like the Memphis Dust rub on the ribs. Got all my friends to quit saucing them a few years ago and just taste the meat. A few didn't even realize there was no sauce on them..

[Jfrosty27]

What he said. 👆👆👆

[Mr Eegees]

That was my thought, but I thought I would ask in case someone found a new technique

[klflowers]

Depends on the rub. If I use a commercial rub that is salt forward, I use it to brine. If not, I sometimes season a few hours before and sometimes right before they go on. I've never noticed a difference.

[RiverJeff]

That's right!