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Rib prep question.

Hello all. Got three racks of spares itching to get tomorrow for the Super Bowl. Planning on a turbo style cook and shooting for a three hour cook at 325 degrees dome. The question is this. If I mustard then rub my ribs tonight will that be an ideal time for the seasonings to do their magic? I have heard that if you put rubs on too soon the salt in the rubs will dry the rib out. Thoughts?


  • MklineMkline Posts: 177
    edited February 2013
    I always rub and mustard the ribs the night before a cook. Never once have I had a problem with them drying out due to salt.
  • henapplehenapple Posts: 14,416
    No problem....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • When I use my homemade rub ( only has a tablespoon or two of salt) I rub the night before and vacuum seal again using my foodsaver. If your rub is real salty just put BBQ sauce on 1/2 hr b4 taking off the BGE
  • rholtrholt Posts: 368
    Thanks all. I will proceed as planned. Will post again with the finished product.
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