Short Rib Dalmatian Rub Question

[Hulagn1971]

Yep, that's exactly how I do both.

[Huskee]

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.

[STEbbq]

Nope

[MtView]

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?

[Huskee]

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.

[Huskee]

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

[Huskee]

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.

[Jfrosty27]

+1 on this. Works fine for me too.

[Murdy]

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.

[Santamarina]

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.

[STEbbq]

+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.

[ItsAllGoneToTheDogs]

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.

[MtView]

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?