Does it matter if....

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• Celtic Wolf Posts: 9,768

  September 2006

  ShortRib,[p] Actually yes. The longer you leave the meat uncooked with the rub on it the stronger the spice will be. That is to a point.[p] You might find that it will be too strong.[p]
  

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• drbbq Posts: 1,151

  September 2006

  ShortRib,[p]Don't be surprised if they're a little hammy, as in pink and salty. Salt and sugar are curing agents and ribs aren't a very big mass so they start to cure pretty quick. They'll be OK to eat but might be a little different. On the other hand you may like them that way.
  

  Ray Lampe
  Dr. BBQ

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• stike Posts: 15,597

  September 2006

  ShortRib,
  you might think there's a difference, but i'd wager a hundred bucks no one could tell.[p]
  

  ed egli avea del cul fatto trombetta -Dante
  

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• Dublin Dawg Posts: 96

  September 2006

  Not to me it doesn't! :laugh:

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