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


    Finally, A Great Portable Pellet Smoker


    Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

    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


    GrillGrates Take Gas Grills To The InfraredZone


    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker


    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


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special