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Dry brine ribs with salt or rub?

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  • Mbloto
    Club Member
    • Apr 2019
    • 75
    • Northern Illinois

    #16
    Have to love auto correct, ๐Ÿ˜‚

    Comment

    • Ahumadora
      Club Member
      • Oct 2015
      • 1916
      • Pilar Buenos Aires, Argentina

      #17
      For pork ribs I try to use only salt the night before. When using Memphis dust with high sugar content it will turn to a gooey mess. Apply the rub before it hits the pit. Beef ribs I use the rub as the brine 24 hours before.
      Last edited by Ahumadora; September 28th, 2019, 01:29 PM.

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1616

        #18
        I like applying the salt, then the rub all in one step for the dry brine. Rub sticks well and saves a wetting agent and a step later. I always get the bark I like.

        I guess Iโ€™m lazy.

        Comment

        • Sweaty Paul
          Founding Member
          • Aug 2014
          • 1358
          • Hays, KS
          • Green Mountain Grill - Jim Bowie
            (I've never regretted having too much grate space).

            Weber Genesis Gas grill
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          #19
          If itโ€™s got enough salt use it for your dry brine. I like to dry brine overnight. I use MMD for my run so I use a light kosher salt overnight dry brine then apply my rub in the morning for 30 minutes or so while smoker gets up to temp then cook away. Good luck!

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2727
            • Huntsville, Alabama
            • Jim Morris

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            #20
            I think based on what Ahumadora said, if the first 2 ingredients in the rub are sugar, you may want to just put it on right before the cook, to avoid a gooey mess.

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7099
              • Republic of Texallence

              • OUTDOOR COOKERS
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              #21
              I guess I must have a high salt tolerance. I dry brine steak and pork (including ribs) regularly overnight if possible. I then apply my rub just before cooking. To the OP's question, I love Killer Hogs been using it a lot lately. I have not noticed any increase in saltiness when doing so. Again, maybe that's just me.

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                I do that too. I dry brine brisket, and THEN apply Montreal Steak (which has salt) as my rub right before smoking, most of the time.

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