Ribs Thursday, quick question.

Car Wash Mike

Cooking a slab Thursday, I usually prepare the night before. Membrane off/ mustard/ rubs, then wrap in saran wrap overnight.[p]Looking at maybe something else. Does anyone try anything else overnight? Add a little apple juice, ect?[p]Thanks,[p]CWM

RRP

Car Wash Mike,
I'll be watching this thread - I always rub 24 hr before, but never put the mustard on until right before going on the grill - any advantage taste wise any body care to say?

Pakak

Car Wash Mike,[p]Well, that's the way I do it too. I've had good success and haven't ventured into reinventing the wheel ... yet.

Nature Boy

Car Wash Mike,
I like to rub ribs no more than 4 or 5 hours before the cook. Any longer makes them taste like ham to me.[p]If you want something different, try the link below!
Cheers
Chris
[ul][li]For those who want to be different![/ul]

tach18k

Car Wash Mike,
I do my rubs just before they go on.

Smoked Signals

Nature Boy,
Is dat dar da secret rib recipe for award winning ribs?[p]:)

Bobby-Q

Car Wash Mike,
I know it may not seem like main stream but when I do ribs, I usually don't plan it out. I usually am sitting here reading this board and say "damn, now I want some ribs" so I head off to Sam's and pick some up. When that is the case I just rub them a little with mustard, sprinkle on a heavy dose of Dizzy Dust (I had my own rub before discovering dizzy stuff, now I just use his 'cause it's easier and tastes the same or better, and he's a very cool guy and I want his company to do well) and off they go into a 210° at grid level egg.[p]I cook them indirect with the plate setter for 3 to 5 hours until they are done. I usually hit them with a little sauce at the end and let that glaze up a little. I usually don't even use the rib rack, and a few times I even done them direct, bone side down.[p]This last time I didn't even pull the back membrane off (Baby Backs, 3 slabs). It didn't efect the tenderness or the taste, I just didn't like the crispy membrane so I will pull it off next time.[p]Everyone claimed these were the best ones ever, but they usually say that, they just like to eat around here. The next time I might actually do some just direct like I usually do and do some with the 3-1-1.5 or whatever the current version number is of the cooked, covered, cooked some more method.[p]Damn, now I want some ribs.[p]/sigh

mad max beyond eggdome

Car Wash Mike,
i've rubbed mine with dizzy raging river, then slathered with apple butter or thick applsauce.. .then cook like you regularly would. . yummy. . ..

Car Wash Mike

Pakak,
I agree. But always looking and asking, never hurts, thanks [p]Mike

Car Wash Mike

Nature Boy,
I haven't tried this for a long time. I once put tender quick and a brown sugar mixture on the ribs for overnight.
I liked them but wifee didn't. Might try soon but not today.[p]thanks,[p]Mike

Car Wash Mike

Bobby-Q,
You know it is time for ribs, when you are not asked but demanded to cook. Gotta comply if you know what I mean.[p]thanks,[p]Mike

Car Wash Mike

mad max beyond eggdome,
What does the apple sauce do? Do they come out real sweet?[p]thanks,[p]Mike

mad max beyond eggdome

Car Wash Mike,
not really sure. ..provides moisture, sugar, some flavor. .yes, they are sweet ribs...and moist as can be. .. and they don't need any extra sauce. ..the mixture of the applesauce cooking with the rub kinda creates its own sauce . .. .when i did them this way i didnt' foil them at all. . .i just let them cook at 250 degrees till they were done (about 5 - 6 hours). ...

Moldy Coyote

Nature Boy,
My ribs - remove membrane, mustard, Dizzy Dust, wrap in Saran overnight. Platesetter, HD foil drip pan, V-rack and 250 temp. 3 hour indirect, 1-1/2 hr. foil with sauce, then 1 hour on the grill.
They turn out perfect everytime, but when I reheat, sometimes they have a "hammy" taste. I thought it was because I used BBQ sauce in the foil; do you think it is because of the overnight "marinade"?
Your expertise is appreciated, I thank you and the other great cooks on this forum![p]David

Nature Boy

Evenin, David,
Not sure if the overnight rub is doing it or not. I doubt it was the sauce in the foil either. I do know that Q'd meat always tastes smokier after being chilled, and that might be what you are tasting. If the overnight rub is workin ferya, I say keep doing it. A lot of folks rub/marinate even further in advance. It is a real subtle difference between overnight and a few hours, but I prefer shorter times with ribs. It's all about what you like I guess. Just like I can't stand microwave-heated meat. Most people don't mind, but to me it makes the meat taste funky.[p]Happy cookin!
Chris

Moldy Coyote

Nature Boy,
Chris, thanks for your input. In the "old days in Arizona" we BBQ'ed over mesquite we "borrowed" from the reservation. No sauce until it was on your plate. I think that experimentation is what it's all about. I do agree with your take on microwave - funky meat.
Best to you, amigo.
David