Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beef Back Rib Rub ?

jbennyjbenny Posts: 147
edited 2:21PM in EggHead Forum
Maybe someone can put my concern to rest, I put on the rub I got from Kruez's Meat Market in Lexington on the beef ribs and I am just a little concerned with the amount of salt they (and Snow's) use in their rub. I've never done beef ribs so I don't know if I should be worried. Should I?


  • Richard FlRichard Fl Posts: 7,821
    I am not a big fan of salty rubs and the length of time 5-6 hours for the ribs would make me wonder if they would tend to dry out. If you have a good steak rub less salty or even some rib rub you might want to mix to thin the salt concentration.
Sign In or Register to comment.