Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Short Rib Dalmatian Rub Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Short Rib Dalmatian Rub Question

    I'm planning on doing some short ribs on the smoker this weekend using some dalmatian rub. Will this work if I want to dry brine the ribs the night before and then just add the pepper before it goes in the smoker or should I skip the dry brine and just put the salt and pepper on together?

    #2
    Can dry brine with the whole rub if you want. It's the rubs with more complexity where the bark or color is affected by doing salt separate. Straight S&P won't hurt nuthin overnight.

    Comment


    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      +1 . The main concern with dry brine is that we do not double salt by adding more salt with the rub. Either salt with the dry brine and add a new rub with no salt or do the whole rub at once.

    #3
    With brisket I don’t dry brine - just hit it with 50/50 right before it goes in the cooker. Beef ribs I’d be inclined to do the same way.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      That's how a lot of (if not all) the pros do it. They don't have time or space to dry brine 50 briskets a day or two before.

    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Yep, that's exactly how I do both.

    #4
    I dry brine with a salty rub. I know the spices don't penetrate like the salt, but I'm sufficiently lazy that I put it all on at once the night before. Seems to work fine. If my short ribs would improve by separating these two steps, somebody please educate me.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      +1 on this. Works fine for me too.

    • Huskee
      Huskee commented
      Editing a comment
      I don't think anything would improve unless you notice your salt:spices ratio is less than preferred. For instance, using Meathead's Red Meat rub on a tri tip to me seems too little salt, so I dry brine half and then use the rub for the rest. Otherwise dry brining with a salted rub is still dry brining

    #5
    If you're a dry briner, and I am for nearly everything, you can do either the salt now and pepper later, or both now. The pepper is a moot point whether you add it early or at smokin' time.

    Comment


      #6
      Originally posted by Huskee View Post
      If you're a dry briner, and I am for nearly everything, you can do either the salt now and pepper later, or both now. The pepper is a moot point whether you add it early or at smokin' time.
      If I put the salt on the night before and the pepper the next day, would the bark be noticeably different because the salt would be completely absorbed by then?

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Nope

      • Huskee
        Huskee commented
        Editing a comment
        I agree with zero-credit. Negligible if any difference. Buuttt... there's one way to find out for sure- do an experiment. If you have 2 or more racks, do 1 or 2 each way and see if you notice a difference.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read ourcompletereview


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review


    Compact Powerful Sear Machine For Your Next Tailgater


    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order


    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview