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!

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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?
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Comments

  • 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.
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  • henapplehenapple Posts: 14,075
    No problem....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • 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
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  • rholtrholt Posts: 368
    Thanks all. I will proceed as planned. Will post again with the finished product.
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