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Mother's Day Ribs - newbie

Carlyn2828
Carlyn2828 Posts: 42
in EggHead Forum
Cooking ribs for the first time tomorrow. Gonna go 3-1-1 style. Should I season and let sit in the fridge over night? Or should I do it a couple hours before I start the cook? Any advice would be awesome! 
Jacksonville, Florida - Large BGE & Large Yellow Lab...Just the three of us!
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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Couple hours
    New Albany, Ohio 

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  • gdenby
    gdenby Posts: 6,239
    I usually do it just long enough before to let the salt and sugar in the rub melt into the meat surface. Hour or two, tops.

    Early on, I tried over night. Seemed to change the flavor a little, maybe a bit saltier.

    What I've found is that a late 2nd addition of some rub components, notably black pepper and paprika , kicks the flavor up because the period in the heat makes their flavor essences evaporate. A sprinkle about 30 - 60 minutes before removing
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  • EggNorth
    EggNorth Posts: 1,535
    I usually just season while the Egg is heating up,  about haft hour.   3-2-1 method is good but I just cook until done, which means probe like butter.   Others here do not like fall of the bone, which I believe the 1 does.  Me, I can eat ribs any old way.

    Looking forward to seeing your first rib cook.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • FATC1TY
    FATC1TY Posts: 888
    Hour to half hour before I cook, I'll slather with mustard and rub. I've never cared to plan that far ahead much, and haven't noticed much change.

    Foil them up if you want them to be pulled pork that barfed the bones up. I like to blast with higher temps early and let it die off and down towards the end of the cook.. little butter and some maple syrup and you've got something special.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • bgebrent
    bgebrent Posts: 19,636
    THEBuckeye said:
    Couple hours
    ^^^This.  Works well on BBs, what ribs are you cooking?
    Sandy Springs & Dawsonville Ga
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  • Carlyn2828
    Carlyn2828 Posts: 42
    I completely forgot to post pictures of the ribs.  They turned out really good.  However, I forgot to sauce during.  Good thing I super seasoned.  I also didn't add anything to the foil.
     
    Seasoned.  One left dry for the kids.

    2 Hours 

    Foiled for an hour

    One hour on...Should've sauced them...

    Finished product and eaten a bit before I got a picture.  Served up with some homemade BBQ sauce.  Making more this weekend!
    Jacksonville, Florida - Large BGE & Large Yellow Lab...Just the three of us!
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  • Hans61
    Hans61 Posts: 3,901
     When you serve them like that you can put two or three different sauces out on the table and let your guests pick, I personally think the sauce taste better when applied after the cook.
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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