Rinse dry rubs?

I did the "Best Ribs in U" last weekend and was pleased, a little salty though. Some rub reciepes I've used have you rinse the rub off - is this understood and not always mentioned. The "Best,,," said light dusting of rub mix, maybe I was heavy handed.

After brining fish I always rinse, but that's a very strong mix.

So, rinse or not.

Jeff..

You should NOT rinse your rub off!! The problem with the BRITU recipe is the salt content....MANY people have complained about the saltiness. That is why Mike S. says to apply lightly.

Brining is a whole different process and DOES require rinsing.

As for the rub, I never mop my meats in the first 2-3 hours of cooking....this allows the rub to "set up" and it also avoids the problem of washing the rub off the meat.

One of the best teams on the MIM circuit is known for their bark on their pork shoulders......they will "layer" their rub....that is, mop and add more rub, mop and add more rub.....this is done several times.

Hope this helps!!

Stogie