Smoking Baby Back Ribs: Is it best to apply your rub (love using your Memphis Dust) the night before and keep in fridge which is what I have been doing or should it be a couple hrs before you start cooking....or does it matter?
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When is best to apply rub to Baby Backs?
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I just do it about an hour before I cook. Rub will not penetrate the meat. So I don't see any benefit towards an overnight process.
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Club Member
- Jul 2016
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- Virginia
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I apply the rub first thing the day to be cooked. My go to rub has salt so no need to brine day before. Put back in fridge until ready to cook.
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- May 2016
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- Huntington Beach, Ca. Surf City USA.
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I find that I get better bark when I apply the nigh before with the dry brine and apply another quick coat and Nate suggested. For that reason I apply the rub before I light the coals.
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I used to rub at least one day before and sometimes up to three with rubs that have a bit more salt. I switched to the dry brine in advance and adding a (mostly) saltless rub on the day of the cook. I am going back to my old method. I agree with Ahumadora that it does make things pretty messy. I can't even articulate what it is that is better. I do start with bone side down as that mess sets on the top of the ribs.
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if saltless rub, and I have dry brine, I apply binder and rub just before it goes on pit. If the rub has salt in it, it goes on 24 hours in advance to let the saltin the rub dry brine the meat.
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