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Follow up question on the first time ribs thread...

Unknown
Unknown
edited November -0001 in EggHead Forum
How long after you put your rub on the ribs do you wait to put them on the BGE and start cooking?
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Comments

  • RRP
    RRP Posts: 26,481
    JBuffett,
    personally I always rub 24 to 28 hours in advance, although I read claims by others that it makes no difference - guess I like the anticipation factor knowing what good eating is forthcoming!
    Re-gasketing the USA one yard at a time 
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  • Unknown
    Unknown
    JBuffett,[p]I like to wait a couple of hours to allow the rub to sink in.[p]Good luck....remember I'm right around the corner if you need a taster. :)

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  • Unknown
    Unknown
    TUSK,[p]Thanks, that's about what I was thinking. You might want to wait till my second attempt to try em though...(G)
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  • Unknown
    Unknown
    RRP,[p]You rub the ribs down with mustard or something else before applying the rub? Just curious, thanks.
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  • Kelly Keefe
    Kelly Keefe Posts: 471
    JBuffett,
    Can't speak for Ron, but I do. I get the really cheap stuff at the Dollar General store. No sense using the good stuff as the mustard is the medium, not the message.[p]Kelly
    Jefferson City, MO
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  • fishlessman
    fishlessman Posts: 34,806
    JBuffett,
    i apply rub, rub it in, add mustard and then more rub. then i light the fire and when its stable i put the ribs in. i cook either direct on a raised grill, or inderect, depends how much lump is in there when i start.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,481
    JBuffett, unlike Kelly I don't apply the mustard until I'm ready to grill the next day. So...it's rinse the ribs under running cold water real well, blot semi-dry and then apply rub, wrap in Saran wrap, and then refrigerate.

    Re-gasketing the USA one yard at a time 
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    JBuffett,[p]For dry style ribs, I let the rub sit for at least 2 hours and generally about 4.[p]If I'm doing the "Candied" sweet-wet style, an hour or less. On top of tenderizing, the braising (foil) step adds a bunch of flavor all the way to the bone & I haven't noticed any advatage of letting the rub sit on longer.
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