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Rib cook delayed

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    Rib cook delayed

    Prepped a rack of SL ribs about 12 hrs ago (salted, Memphis-dusted, covered & fridged) expecting to cook this a.m. Plans changed and I wanted to cook tomorrow instead. My question: I thought I read somewhere that if you prep and rub a pork butt, don't let it sit for more than 24 hrs or it will "turn to ham". Is my memory correct, and would it apply to other cuts like pork ribs?

    #2
    That's not even correct for pork butt, let alone ribs. Takes a LOT of salt and way more than 24 hours to make "ham". You'll be fine.

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      #3
      Thanks for the correction. Guess I saw something that had to do with dry brining re the pork butt. AR has SO much good info and I want to read it all; all runs together sometimes. PMC the best money I've spent in a long time!

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        #4
        Welcome to The Pit DSTURIALE. It's great to have you here and thank you for your support. You're going to have some great SLC ribs and post some photos if you would.

        Since this is your first post, please check out our homework assignment post for new members. It contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

        Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

        See you around The Pit!

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          #5
          Welcome aboard!

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            #6
            Welcome DSTURIALE

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