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Ribbs and Rub

jwirlwindjwirlwind Posts: 319
edited 12:31PM in EggHead Forum
I love to cook ribbs on the Egg. I don't think I have ever had any bad ones. Got some today but due to the rain in my area, SC, I will probably wait to do them Saturday. I have my own rub concocktion and it is very tasty. One question. Has anyone ever put the rub on two or three days before the cook?[p]Chef Jerry

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Jwirlwind,[p] I think that call it Tasso by then :) 4 hours has been my top.
  • BlueSmokeBlueSmoke Posts: 1,678
    Jwirlwind,
    I had to postpone a cook one time: the rub didn't have as distinct taste by the time I was able to cook the ribs.[p]Stay safe and dry.[p]Ken

  • Jwirlwind,[p]Until I got my egg and found this site, I always rubbed mine 24-48 hours in advance. I was taught that by a BBQ chef that was competing in the Circuit. That was how he did the ribs that he was going to sell to the public. I am not sure what he did for competition cooks.[p]No Disrespect to any other rubs, but in my opinion that guy made the BEST rub I have ever had. I have been trying to reverse engineer it with no success. And now I am just about out of product, so I will be going from memory soon. SO I am doomed. LOL[p]E
  • tach18ktach18k Posts: 1,607
    Jwirlwind,
    if there is a lot of salt in the rub it may become bacon. I have had that happened. Rub on for a few days and the ribs tasted like bacon.

  • Jwirlwind,[p]Not sure but I used to put the rub on the night before. The next day I found a lot of moisture in the pan so I am thinking the salt is drawing it out. So now I marinade in Italian dressing and brown sugar overnight then put the rib on about 1/2 hr prior to cooking.[p]Howard

  • jwirlwindjwirlwind Posts: 319
    Jwirlwind,
    I decided I would not do the rub that long. Just do it the way I usually do. Again, I haven't had any bad ones yet. [p]Chef Jerry always in the know

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