I am new to the BBQ community and wanted to see what you all thought about a wet rub/paste on ribs vs a dry rub.
I have a homemade chili paste that I use to make chili con carne that is an ancho chili and new mexican pepper blend. I was thinking about adding honey, brown sugar, and a few other ingredients in my next batch and slather it on the ribs before smoking instead of a dry rub.
Are there any disadvantages to using a paste vs a dry rub? Has anyone had any experience with anything similar?
Greetings from South Africa.
I would use the wet rub near the end of the cook. Depending on how much sugar you use there is the possibly of burning the sugar.
Sounds like a nice basting.
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Welcome from TN. I do a wet marinade sometimes - the family really likes it. But I have done a wet rub. Like Attjack said - maybe try a comparison, and let us know how it goes.
No inherent problem with a wet rub. After all, a dry rub + binder = wet rub. I would just keep an eye on the amount of sugar, as it could burn, like holehogg says.
But then again, most dry rubs for ribs I have seen also have a fair amount of sugar. So...
That's exactly what I was thinking, probably around the same moister content as a binder + rub in my paste. It's much less a marinade than
As for sugar I was just looking at Meathead's Memphis Dust which was around 30% white sugar, 30% brown sugar and 40% spices. Given the feedback from you all I think I may scale back on sugar though.
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Conventional wisdom among my friends is that one doesn't want to smoke a sauce because there is a chance that it will absorb too much smoke during the time the ribs are smoking. The idea is that you put wet sauces on at the end of the cook. BUT, we are all about trying things around here! One thing I always try to consider is whether or not "conventional" is correct. How do we know the "right" way is the "right" way if we are not open to whether or not it works other ways? Looking forward to your results!!!
I just did a wet rub on a prime rib and it was very good. I see no reason that you can't use one on ribs. After all some recipes call for a mustard rub and then the dry rub. I would keep sugar to less than 20% of the rub. Use dark brown to amp up the flavor.
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