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Dave Bugg Dave Bugg is offline
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Default dry rub for ribs

Gz wrote:
> On Jun 16, 11:26 pm, Sqwertz > wrote:
>> On Thu, 16 Jun 2011 19:35:44 -0700, Dimitri wrote:
>>> Going to smoke some St Louis cut ribs on Saturday for a fathers day
>>> celebration.

>>
>>> I'm curious, the most recent rub recipe said to apply the rub 1
>>> hour up to 8 hours before cooking.

>>
>>> How long do you leave the rub on before smoking?

>>
>> Most of us probably rub shortly before cooking or within an hour. At
>> least the consensus I've gathered. I do it 4-5 minutes beforehand.
>>
>> The meat should be dry when you put it in the smoker. You can't do
>> that if you've pre-salted the meat and it's drawing out moisture.
>> Sure, you can take some paper towels to it, but then you're taking
>> off the rub, too.
>>
>> Even if you're not using salt in your rub, there is no penetration of
>> flavors into the meat unless you used some sort of marinade.
>>
>> -sw

>
> I guess smoking is also useless since it can't penetrate?
> Oh I guess you can't reply since your reply will be deleted.


That's a nonsensical analogy, Greg. Steve is correct. And of course Steve
can reply. There is no moderator to delete his reply, and as such it will
show up on AFB for all to read, should he choose to reply.
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."--------
----- Robert Heinlein