Hi everyone. I have had my WSM 18 for about a year now and have loved it. I have learned much from this forum but never posted.

My question is sometimes when I apply my rubs I will get pockets of too much rub in certain spots. I may not be patting my meat dry enough before applying my rub, but I dont know. If I sprinkle the rub on I do fine, but when I want to really work the rub in it seems to clump up on me and not distribute well. On shoulders it doesnt seem to matter because it all barks over anyway, but if I do ribs there are times I have bit into a ball of seasoning and it blows your top off. Any suggestions would be appreciated.

Dave welcome to the forum, you will definately get great tips and advice from all the members here. When you cook your ribs I suggest spraying with apple juice after about 3 hours, then every 1/2 until done.

Dave, I have used TBIU recipe several times, without problem. Try brushing a thin coat of yellow mustard on the ribs before applying the rub. You DO NOT taste the mustard at all, and it gives the rub something to adhere to. Also, as Dave O sugested, spritz it with apple juice at the 3 hour mark.
Try the 'best ribs in the universe' recipe from the 'cooking tips' section of the web site. you'll be glad you did!
Good LUCK.

Genesis E-310, WSM 18.5

quote:

Originally posted by Tim (the grillaholic):
Dave, I have used TBIU recipe several times, without problem. Try brushing a thin coat of yellow mustard on the ribs before applying the rub. You DO NOT taste the mustard at all, and it gives the rub something to adhere to. Also, as Dave O sugested, spritz it with apple juice at the 3 hour mark.
Try the 'best ribs in the universe' recipe from the 'cooking tips' section of the web site. you'll be glad you did!
Good LUCK.

Genesis E-310, WSM 18.5

Dont worry about fancy mustard Frenchs or a generic type, plain ole ball mark mustard wil do just fine.

Dave, welcome to the forum, glad you spoke up. I think that you answered part of your question yourself when you said that if you sprinkle the rub it's just fine. Stick with what works. Most folks, me included, use some moisturizer on the meat prior to the rub, whether it be oil, mustard, Worcestershire or what is personal choice.

Let us know how it works out.

Mark

the 'dry rubs' generally include spices which are oil soluble.
A coating of a mild vegetable oil on the ribs before applying the rub will not only promote even distribution on the meat, it will aid the dissolution of the flavor into the meat.
Thanks for pitching in.