Do you rub and wrap your ribs? Liquid released?

newandgreen · June 2010

Just wondering if people who prepare overnight, wrap their ribs in plastic or let sit uncovered.

Everytime I wrap my ribs, the next day there is so much liquid that the pork releases. I feel like I'm wasting all that potential bark not to mention rub.

Can I avoid/miminize this?

Little Chef · June 2010

Newandgreen: First, welcome. Return often.

Second, I would suspect the ribs you are buying are "enhanced"....read the small print, and they are probably treated with a sodium and water solution.
Third...I don't know what rub you are using, but if it has any kind of significant sodium content, that too will pull moisture from your meats.
This actually isn't a bad thing...just an osmosis taking place, and is almost like an unintentional "brine".
I am sure you will get more feedback, but, I don't believe most of us pre-rub our ribs the night before. We are usually happy with rubbing an hour or two before the cook. This does, however, give me a reason to experiment! Please let me know if your ribs are "enhanced". And usually just another coat of your rub will make up for the lost 'bark', though not a fan of bark on ribs here.
Wish you the best! Return often, you will learn SO much here! Post your pics!!

Richard Fl · June 2010

I usually just rub them before I am ready to cook, however this week I did 2 St Louis the night before with rub after removing the membrane and placed them in a baking pan in the frig covered with saran wrap for the next 18 hours. After they were placed on the BGE I used the drippings with the rub in the pan as a basting liquid after 3 hours of 'no peek". A friend who has owned several "Q" joints over the last 30+ years always does the rub as they are going on the pit and says the meat does not know the difference.

Richard Fl · June 2010

Morning LC. Mine were 12% enhanced and there was a little EGGstra bark.

PattyO · June 2010

Anything containing salt will draw out moisture. Salt rules. Nothing will change that. I use lots of fresh herbs and garlic with oil to rub on filet or shell roast, wrap for two days in plastic and aluminum foil. Then slow cook. But NO salt.
PattyO

newandgreen · June 2010

Thanks for the welcome LC. Luckily enough to have discovered BGEs in my (remote) neck of the woods and loving it.

Here in New Zealand I doubt that much of our pork is treated, but I couldn't say for sure without more research. I now have a proper butcher who supplies my pork. He cuts everything off whole hogs and I doubt he would do any sort of sodium treatment, but I will be sure to ask.

My rubs are very basic and always have salt, so I guess that's what's causing the excess liquid.

I have this thing for overnight soaking/infusion but I guess if the pros can't tell the difference then maybe it's time to let go of that crutch.

@ Richard, I guess at the end of the day, something that's being smoked for at least 5 hours is not going to exhibit the subtle nuances of flavour that say a fine steak that is cooked but for a fraction of that time can.

Frank from Houma · June 2010

Welcome to the cult of the Egg

Look around while you are here, lot of nice folks, ask questions, post pics of your Eggventures and pics of your beautiful country.

fishlessman · June 2010

next time just put the rub on an hour or so before cooking, too much time with the rub on and your losing the pork flavor, almost makes it taste hammy.

Humphrey Chimpden Earwicker · June 2010

that liquid is from the salt and sugar in your rub. you can't dry out meat by salting or sugaring it in the relatively small amounts that are in rub, but you will get the liquid in the bottom of the container. that goes into the home made sauce we make for each batch. it's sugar, salt, rub, and meat juices (water actually). there's no true 'blood' in meat, so don't be freaked out.

when there's just a little, i drizzle it on the meat after it goes in the egg

Do you rub and wrap your ribs? Liquid released?

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