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Tuffy Stone's Rib Secrets article

500
500 Posts: 3,181
in EggHead Forum
Biggest takeaway I got from this article was to season ribs just an hour before smoking, instead of the night before.  I want to make ribs this weekend now.

https://food52.com/blog/20322-tuffy-stone-barbecue-ribs-tips
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    While salt will draw out moisture initially, it pulls it back in due to osmotic pressure gradients. Certain rubs can make the ribs taste "hammy" but I find no difference with salting 1-2 days ahead regarding moisture, it just tastes better. But hey, ymmv, so, you do you.

    I say experiment: do one rack your usual way(overnight or whatever) and one seasoning an hour before. Keep all other variables the same.
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