Dry brine ribs with salt or rub?

[Mbloto]

Have to love auto correct, 😂

[Ahumadora]

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.

[Polarbear777]

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 I’m lazy.

[Sweaty Paul]

If it’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!

[jfmorris]

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.

[Troutman]

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.

[jfmorris]

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.