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Rub Pork Ribs night before, or just before throwing them on?

No need for a message, I guess. Title says it all. Will an overnight rub remove too much moisture, or add flavor?
Athens, GA

Comments

  • Greeno55Greeno55 Posts: 617
    I've done them both the night before, and a couple hours before and to be honest have not been able to tell the difference.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • ChokeOnSmokeChokeOnSmoke Posts: 1,790

    I don't bother rubbing anything overnight anymore.  Rub right before I put the meat on, easier and I can't tell the difference.
    Packerland, Wisconsin

  • GreenhawKGreenhawK Posts: 398
    The only time that I rub them the night before is when I am doing a whole lot.  i.e. 60 slabs or something like that.  

    If I am cooking a few slabs on the egg, I do it while the egg is warming up.  I don't really notice a difference either way.
    Large BGE Decatur, AL
  • DuganboyDuganboy Posts: 1,118
    Makes no difference that I can tell.  I just do what is most expedient and 5-6 hours later I've got great ribs and can't tell a lick of difference.
  • daffy1909daffy1909 Posts: 459

    i like to do them nite before, but have done just before in a pinch!like the results either way!! enjoy!

     

  • ScottborasjrScottborasjr Posts: 3,133
    I've done them both ways and have seen little difference.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I've always done them night before but I'd do either way
    LBGE
    Go Dawgs! - Marietta, GA
  • EggcelsiorEggcelsior Posts: 11,547
    The only time I have noticed a difference is with really meaty loin back ribs. Overnight had a little deeper flavor.
  • MickeyMickey Posts: 16,504
    Put me in the 30 mins before camp.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • JRWhiteeJRWhitee Posts: 2,708
    I have done both but have not noticed a difference.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • MayberryMayberry Posts: 466
    Thanks for all the responses. It gave me an out last night. i cleaned them, squared up the spareribsnto st. louis style, and threw them into the fridge covered in saran wrap. I'm just about to rub them and throw them on this morning. Pics to come later.
    Athens, GA
  • SteveWPBFLSteveWPBFL Posts: 1,284
    You left out one option: Just before you eat them. You can just cook them without a rub and then use a 'dipping sauce' (with rub in it), too!
  • MayberryMayberry Posts: 466
    One more question before I start. When people say 250 degrees, do you mean grate temp or dome temp? I've to speed it up and tried turbo ribs and I'm not a huge fan. I'd rather stick with low and slow. The bark makes the rib, in my opinion.
    Athens, GA
  • ScottborasjrScottborasjr Posts: 3,133
    Dome
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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