Ok, this is all ya'lls fault! My BBQ hobby is now a full blown volunteer enterprise, lol.
I gave away a Gift Certificate for "Ribs for 50 People - Awesome Ribs, that is!" for a local charity that I serve at for a recent E-Gala Auction. The Ribs Party went for $500, which is great for the organization, www.FYCA.org!
The buyer is actually using the Ribs for 50 to sell at ANOTHER fundraiser for her kids school. So, I'll be cooking about 15-20 racks of ribs and bringing them to the Fall Festival Fundraiser for 10 AM Saturday morning, so I'll be putting them on the Smoker about 1-2 am on Saturday Morning.
Which brings me to my question: I'm wondering when can I put the Memphis Dust on the Ribs? (St. Louis Cut) Tomorrow night is Halloween, and we've got fun stuff we are doing until 9-10 pm, so I can't put the rub on my normal 6-8 hours before.
Can I do the rib prep and rub tonight, and put the rib's smoking later tomorrow night (early Saturday Morning)?
Or, is that too long for the Salt to get in there and work? I don't remember Meathead covering this scenario on the Salt Video.
Can't wait for your feedback.
This Rib cooking is fun! (and work)
I gave away a Gift Certificate for "Ribs for 50 People - Awesome Ribs, that is!" for a local charity that I serve at for a recent E-Gala Auction. The Ribs Party went for $500, which is great for the organization, www.FYCA.org!
The buyer is actually using the Ribs for 50 to sell at ANOTHER fundraiser for her kids school. So, I'll be cooking about 15-20 racks of ribs and bringing them to the Fall Festival Fundraiser for 10 AM Saturday morning, so I'll be putting them on the Smoker about 1-2 am on Saturday Morning.
Which brings me to my question: I'm wondering when can I put the Memphis Dust on the Ribs? (St. Louis Cut) Tomorrow night is Halloween, and we've got fun stuff we are doing until 9-10 pm, so I can't put the rub on my normal 6-8 hours before.
Can I do the rib prep and rub tonight, and put the rib's smoking later tomorrow night (early Saturday Morning)?
Or, is that too long for the Salt to get in there and work? I don't remember Meathead covering this scenario on the Salt Video.
Can't wait for your feedback.
This Rib cooking is fun! (and work)
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