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Short Rib Dalmatian Rub Question

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    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.

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