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Ribs Question

danv23danv23 Posts: 463
Hey all,

Does anybody season/rub ribs and put them in the fridge overnight?  Was just wondering if anybody finds it beneficial or if it really doesn't matter.  Thanks!

The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA
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Comments

  • fljoemonfljoemon Posts: 379
    I've heard/read that you get a nice smoke ring if you refrigerate the ribs and then pull it out of the refrigerator and put it on the Egg when the Egg is at your desired temperature. 
    LBGE & Mini
    Orlando, FL
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  • ZmokinZmokin Posts: 1,327
    I routinely rub them the night before I cook them and then store in the fridge overnight.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • I've done them both ways...couldn't tell a difference so now I just throw on the rub right before they go on.
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  • DMWDMW Posts: 5,838
    I have started salting at least a few hours to overnight in advance. Then I use a saltfree rub just before putting on the egg.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • FarbuckFarbuck Posts: 271
    I agree with @Boileregger.  I can't tell any difference






    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • danv23danv23 Posts: 463
    Thanks for the comments.  I hate to have to do any more work than is necessary!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • henapplehenapple Posts: 13,527
    I like rubbing mine at night. In the morning I'll rub the meat again. Seems to make it tender.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • badinfluencebadinfluence Posts: 1,151
    Never done them overnight. I rub them then inthe frig for 2 to 3 hours then 1 more coat of rub then on the cooker
    1 XXL BGE, 1 XL BGE, 3 LG BGE, 3 MED. BGE, 1 SM. BGE, 2 MINI MAX BGE, 2 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • danv23danv23 Posts: 463
    I rubbed them.  I figured, what the hell.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • badinfluencebadinfluence Posts: 1,151
    Ok now if they don't turn out at least it's not my fault. :D
    1 XXL BGE, 1 XL BGE, 3 LG BGE, 3 MED. BGE, 1 SM. BGE, 2 MINI MAX BGE, 2 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • ZmokinZmokin Posts: 1,327
    Zmokin said:
    I routinely rub them the night before I cook them and then store in the fridge overnight.
    Just to clarify, I don't rub the night before for a taste difference, I rub the night before to get one more task out of the way so I don't have to do it the day I cook.  However, I also cut my ribs into individual ribs before putting the rub on them so there is a fair amount of time spent the night before, and I sprinkle the rub on both sides of the exposed meat.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
    ·
  • danv23danv23 Posts: 463
    edited August 2014
    So I just HAD to pull a rib off, well, maybe 2, to check.  Nailed.  Did pre-seasoning work?  Beats me, but @Zmokin said it best, "more tasks out of the way".


    image

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • Look great! Too much salt for an extended period of time will give the meat a jam like texture
    NW Iowa
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  • SmokeyPittSmokeyPitt Posts: 5,829
    Damn those look good. What kind of sauce?


    Fwiw I can't tell a difference so I usually rub just before pitting them on. I light the egg and prep the meat while the egg stabilizes.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • danv23danv23 Posts: 463
    That is the infamous Sweet Baby Ray's.  That healthy glow comes from the gobs of sugar that they use to make the sauce.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • ZmokinZmokin Posts: 1,327
    Mmmmmm!

    Now I want to make a batch of Ribs.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
    ·
  • johnmitchelljohnmitchell Posts: 1,595
    henapple said:
    I like rubbing mine at night. In the morning I'll rub the meat again. Seems to make it tender.
    I can imagine with that amount of rubbing it would become very tender..
    Greensboro North Carolina
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  • CapnKirkCapnKirk Posts: 12
    Sweet Baby Ray's is the way to go....wife pitches a fit if I try something else....something else that's really good is a recipe you'll have to Google for the recipe, Chinatown BBQ Sauce...
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