Rib Prep with Commercial Rubs

[Hulagn1971]

I just put mine on while the smoker is getting up to temp. Easy peasy. Some commercial rubs are a lot saltier than others. What I'll do is taste them to see just how salty they are before application. I use MMD a lot but have a couple commercial ones tat I do like. Primarily Killer Hogs The BBQ Rub and their hot version.

[Duanessmokedmeats]

I dry brine overnight with the rub.

[Santamarina]

Ribs don’t get salt in my house until just before going on the pit. I’m a dry brine and home made rub guy, but a commercial rub would be the same

Earliest I do it is once the fire starts while I’m waiting for the pit to come up to temp and stabilize.

[briano52]

I use mostly homemade rubs that are based on a 50/50 kosher coarse salt to coarse pepper ratio. To that, I often add one or two of various spices/herbs. Cumin, thyme, chili powder, turmeric, garlic powder, onion powder, herbes de Provence, rosemary and many others. I don't usually add more than one or two things to the base, better to let the simple mix show its character.

I do use store bought rubs from time to time. I approach them with caution. Many are way too salty. And fine salt makes things much saltier than does Kosher coarse salt. So, when I get an unknown rub, I taste it and use it with caution until I know how it will behave.

Most rubs for ribs I apply the morning of the cook. I do that to avoid the possibility of too much salt. But, if I know how a particular rub behaves in terms of saltiness, I sometimes add it the night before.

[zupanj]

Lots of different approaches. I think I will apply the rub while the temp is stabilizing and see how it goes. Thanks for the input.

[bbqLuv]

A great way for ribs.

I Marinated Ribs in Italian Dressing…AMAZING | Workhorse Pits 1975t