Got three racks of spare ribs to smoke Sunday, today is Friday and they appear to have almost deforested. Is there any benefit or harm in preparing them early and giving them overnight to sit with rub on them? Was thinking of removing Membrane, then adding my rub day before but nor sure if thats a good or bad idea. Comments? TIA!
Announcement
Collapse
No announcement yet.
How long to let rub work on ribs
Collapse
X
-
Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Some people don't rub their ribs or PBs until about 4-5 hours before putting them on the smoker. I like to do the rubbing the night before and I always remove the membrane. Some people will also say rubbing them the night before doesn't add any more flavor than if you rub them 4 hrs before cooking but to me it does. But hey that's just me.
-
Administrator
- May 2014
- 19872
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree with Jerod, regarding ribs. The only exception being thick baby backs. I did two thick racks of BBs last Saturday, the rub was on them about an hour as the Yoder heated up. The meat was noticeably more bland in the deeper parts of those thick mamas. Granted, I applied my rub a little thinner since my kids don't care for spicy and my rub if applied heavily can be a tad spicy (which is why my recipe calls for the brown sugar topper, it's all part of the total package). But I never notice a difference when doing St Louis- I did 2 racks of them just Wednesday. Monster 3.5lb+ racks, same thing- rub was on roughly 1-1.5hrs. Yummmm.
What we need to remember here is that it's not the rub that matters, it's the salt. If you're using a salted rub, give them the following time minimal: Thick ribs- give them overnight. Regular ribs/thin tibs- give them 1-4 hrs (but overnight won't hurt). If you're dry brining, do this same things with just salt. Then add the rub 10 seconds before you put them on the smoker.
Pork butts always get the overnight to 48hr treatment. Thick blobs just need salt time.Last edited by Huskee; May 22, 2015, 03:31 PM.
Comment
-
Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
After removing the silver skin, I dry brine, usually overnight, then slather in mustard for at least 24 hours so the vi gear works on the fat. I add the rub as the smoker heats up.
Comment
-
During a wet brine (more a marinade) whenever doing it overnight or right away, I feel a HUGE difference. Overnight is definitely better. An hour before smoking them i coat them with Memphis Dust.
Usually I remove the membrane and just drawn them in a bottle of "Strong garlic VH sauce" overnight
1 Photo
Comment
-
I've done as long as 24 hours and as short as 1 hour, and am unable to tell the difference. I have marinated and not, and am unable to tell the difference. The only thing I have ever done that make a difference is brining, and it was bloody awful, so I have to assume that either A) everyone else's taste buds are faulty, or B) I screwed something up.
The latter seems more likely!
Comment
Announcement
Collapse
No announcement yet.
Comment