Ribs-fail

caliking

henapple said:

I use the .5.5.5.5.25.75.5.5 method. Work my ass off but they're great.

If I actually thought that rednecks knew what those numbers mean, I may have believed you.

MJH

Dry and tough are 2 different things. Tough means undercooked 100% of the time. As someone else has stated previously, ribs are dry. If you are looking for Chili's crap, go to Chili's. God only knows what they do to those racks to make them so mealy.

To add some moisture to the ribs, I sometimes marinate them in Stubb's Pork Marinade overnight. You might try that. An apple juice spritz and a water pan might help, but if you just buy a good rack & give the Egg time to break it down, it will.

I am not a turbo guy. Low & Slow is the Way to Go.

Ladeback69

Looks great. I was going to do some ribs low and slow then take them off and crank the heat up to 350-400 to cook a turkey breast. I guess I might try the turbo method. They are already rubbed and the fridge to sit over night. I was going to put rub on the turkey in the morning, not sure I want the rub to sit on it to long. Its my first time to do ribs and turkey on the egg. Jo

coachsteve

After further reading, I get it.
I have done it, just did not know what it was called

SenecaTheYounger

@ladeback69

No worries about the rub sitting overnight, or even a couple days if it happens.

Rub can sit on ribs or butts for a long time with no ill effect.  Much claim is made to the effect that it can cure the pork, but that's not really possible if we simply look at it objectively.

For one thing, it would never penetrate beyond the surface very far, and certainly not deeper than the smoke ring, which smoke ring itself is cured pork after all.

Salt itself doesn't make for a hammy taste, unless you almost literally bury the meat in salt and then allow to age. With the small amounts used in rubs, you'd just have salty tasting pork. And no more salt flavor than if you cooked it right away.  The salt doesn't become saltier, after all.

The amounts and concentrations of salt in rubs aren't enough to effect a cure.  A heavily concentrated sweet pickle cure, which is the fastest way to cure something (other than injecting), for something like loin bacon still requires at least three days to penetrate to the middle from all sides.

A dry rub just cannot even begin to truly cure the meat to any substantial degree. I'll concede to those inclined to pounce that at some minor level there is a semblance of curing going on. But nothing great. Especially since few people store rubbed ribs in tightly sealed bags, as when curing.  What liquid which is drawn out from dry rub on ribs is usually never carried back into the meat. It sits at the bottom of the bowl or platter.

Finally, a rack of ribs is about as thick as a slab of belly.  Belly takes about 6 days to cure fully with a dry cure rubbed on it.  And that cure requires a lot of salt (and pink salts in addition).  

Ribs are fine overnight, or longer.