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Possible to have ribs sit in rub too long? (vac sealed in a fridge a week)

lemonadelemonade Posts: 93
edited May 2012 in EggHead Forum

I rubbed up and cooked a few racks of ribs last week and food-savered the other two thinking I would have used them by now.  (plans fell through on the weekend).   Now I realize I have two vac sealed racks that have been rubbed about a week now.

Any issues with that?  Any thing need to know about cooking?

Thanks,     -Lemonade

Is it done yet? Is it done yet?


  • cazzycazzy Posts: 9,040
    I don't see a issue with it...especially since you've had them vac sealed.

    What rib cooking method do you use?
    Just a hack that makes some $hitty BBQ....
  • Little StevenLittle Steven Posts: 28,743
    The salt in the rub may have soften them up a little but that's about it


    Caledon, ON


  • lemonadelemonade Posts: 93
    Cool.  Very little salt in the rub  (not completely by choice lol )
    Is it done yet? Is it done yet?
  • Ragtop99Ragtop99 Posts: 1,530
    No personal experience, but I've seen them sold in the store that way (cryovac packs), so i wouldn't panic.
    Cooking on an XL and Medium in Bethesda, MD.
  • Only one way to find out......
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • tnbarbqtnbarbq Posts: 248
    I think the low salt works in your favor.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • stikestike Posts: 15,597
    edited May 2012
    sugar pulls out as much or more water than salt does, especially if there's more sugar than salt.  but don't worry about it either way.

    you can't dry out meat because there is salt in the rub (or sugar).  and no worries about it curing either.  you can't cure ribs or pork with the small amount of salt or sugar in the rub either.

    i had to delay cooking ribs for a week once.  N.B.D.

    any liquid that collects can be used in the sauce
    ed egli avea del cul fatto trombetta -Dante
  • lemonadelemonade Posts: 93
    When I pulled them out of the vac bag  (after getting to room temp ) they looked great.  The rub added a nice even sheen to them.  They almost looked cooked.  I'm doing 6 hrs at 250.  (usually do 5 hrs at 275, but I thought I'd try a little lower and slower )  I'll keep an eye on them after the 5 hr mark.  
    Is it done yet? Is it done yet?
  • lemonadelemonade Posts: 93
    I don't see a issue with it...especially since you've had them vac sealed.

    What rib cooking method do you use?
    Hi Caz,  I use plate setter legs up with a drip pan.  Some apple juice and water in the drip pan  (about 1/4" ) with hickory chunks.  (will try others at some point).    5 hrs at 275 car wash Mike style, but this time I'm trying a little lower and slower.  We'll see what happens
    Is it done yet? Is it done yet?
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