Am i doing the rub correctly?

[Steven A.C]

Ok this may seem like a stupid question, I keep reading how your supposed to "massage" the rub into the rub. Why is it when I do it, most of the rub seems to cake/stick to my hands? its kind of hard to massage it into the meat when you have thick layers on your fingers.

 

[Tom Burrus]

Hi Steven,

I just sprinkle the rub on; I don't actually touch it until it is time to move the meat. If I use mustard as a "glue," I use the back of a tablespoon to spread it before sprinkling on the rub. I use a pizza spice container to sprinkle the rub with.

This seems to work for me.

All the best,
Tom

 

[Steve Whiting]

I pat dry the meat before appling the rub. This might help prevent the spices from caking up.

 

[Rita Y]

Steve's right, patting the meat as dry as possible helps. Also, I find that the rubs stick a lot less when wearing latex food service gloves. I like to "massaginate" (as our esteemed Jim Minion says) the rub into the meat.

Jim, I have to chuckle every time I say that. I don't think I can even say it normally anymore! We don't hear enough from you anymore.

Rita

 

[KenP]

Originally posted by Steve Whiting:
I pat dry the meat before appling the rub. This might help prevent the spices from caking up.

Yippi! I just learned something! Can't believe I never thought of that.

deedeedee....

 

[Dave/G]

Originally posted by Steven A.C:
Ok this may seem like a stupid question, I keep reading how your supposed to "massage" the rub into the rub. Why is it when I do it, most of the rub seems to cake/stick to my hands?

Not stupid. You can rub until the cows come home, but you won't penetrate the meat with a rub. As said above, sprinkle it on and just pat it. Latex gloves may help as Rita said
You can also apply a small amount of liquid to the meat, depending on what you are cooking, then apply your rub, making a paste that you smear all over. Yes you will end up with some on your hands, but that's just the way it goes. Or you can, as Kevin Kruger so often says, salt the meat and let stand for 10 minutes. The salt will bring moisture to the surface. Then you can rub (without salt) as much as you want.

 

[Steven A.C]

Ok i think I got the basic idea. Thanks for the help. Now i just need to figure out the best way to fit 15 lbs of ribs on the weber. Still not sure if Im doing loin or spares.

 

[Dave/G]

Originally posted by Steven A.C:
Ok i think I got the basic idea. Thanks for the help. Now i just need to figure out the best way to fit 15 lbs of ribs on the weber. Still not sure if Im doing loin or spares.

I've done, and many others have too, 10 slabs of baby backs. I roll mine when I do that many, but others have used rib racks. 15 lbs, shouldn't be a problem. About 8 slabs around 2 lbs each fit easily.

 

[Steven A.C]

How difficult is it to roll spare ribs? Ive never cooked spares yet but arent they fairly larger than loin?

 

[Dave/G]

Trimmed they aren't much larger than backs. I wonder how many rolled slabs you'll be able to get on the new larger WSM? Probably enough for an army