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APPYING DRY RUB TO RIBS


 
S

Sal Fontana

TVWBB Member
HI ALL,

I USUALLY ADD BBQ SAUCE TO MY FINISHED RIBS BUT I WOULD NOW LIKE TO TRY THEM USING A DRY RUB.

I RECENTLY SAW A PROGRAM WHERE A GUY DIPPED THE FINISHED RACK IN WATER THEN ADDED HIS DRY RUB. I GUESS THIS PROCEDURE WOULD MAKE THE RUB STICK BETTER.

IS THIS THE PROPER WAY OR SHOULD I JUST SPRINKLE IT ON AS SOON AS I PULL THEM OFF THE COOKER.

THANKS AND MAKE YOUR NEXT COOK A GREAT ONE!!
 
I assume the guy you're talking about is Chris Lilly and his spot on the TODAY SHOW. I believe the liquid was a mix of water and vinegar. I routinely do dry ribs but have not tried his method. However if it's good enough for Chris Lilly, it's good enough for me and I'm going to try it on Smoke day. BTW, the grill he's doing his ribs on, that's my next grill purchase, they're sweet!
 
HEY LARRY,

YES, IS WAS CHRIS LILLY ON THE TODAY SHOW. THANKS FOR THE LINK!!

DO YOU KNOW WHAT THE WATER/VINEGAR RATIO THAT HE USES? I CAN'T OPEN THIS VIDEO HERE AT WORK.

THANKS AGAIN!!
 
I don't see the point in dipping in anything. Some use Worcestershire, but if I want those flavors I just add it to the rub. Some cooks use a coat of mustard.

I make all rubs without salt and simply salt the meat first, allowing it to sit while I make the rub. Over several minutes, the salt will draw moisture to the meat's surface. The rub, when applied over the salt. (This approach also means you can apply as much or as little rub as you want without affecting salt levels since the meat is salted separately.)

If a thicker rub coating is desired wait a few minutes after the first rub application for more moisture to appear, then apply more rub.

Certainly, you can dip in whatever if you'd prefer. My point for all of this is, if a stickier surface is desired, dipping isn't the only way of getting there.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I don't see the point in dipping in anything. Some use Worcestershire, but if I want those flavors I just add it to the rub. Some cooks use a coat of mustard.

I make all rubs without salt and simply salt the meat first, allowing it to sit while I make the rub. Over several minutes, the salt will draw moisture to the meat's surface. The rub, when applied over the salt. (This approach also means you can apply as much or as little rub as you want without affecting salt levels since the meat is salted separately.)

If a thicker rub coating is desired wait a few minutes after the first rub application for more moisture to appear, then apply more rub.

Certainly, you can dip in whatever if you'd prefer. My point for all of this is, if a stickier surface is desired, dipping isn't the only way of getting there. </div></BLOCKQUOTE>

I agree! And to add to it, by either using Kevins method of salting the meat prior to adding the rub or adding a rub containing salt, this causes osmosis to begin to take effect by drawing the moisture out of the meat and then to slowly suck it back in along with some of the rub flavor (dry brine to a degree). If you 'wet' the meat with a liquid, the salt will simply dissolve from the water vs. from the natural moisture of the meat. For the short amount of time the rub is on most meats prior to BBQ'ing, there isn't a huge benefit of any process whether you wet the meat, salt the meat or just rub prior BBQ'ing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't see the point in dipping in anything. Some use Worcestershire, but if I want those flavors I just add it to the rub. </div></BLOCKQUOTE>

kind of what I was thinking. I'm playing with vinegar powder now. I really like the way is taste in the raw rub, but I'm still trying to determine its impact on the final product.

I figure if they're going to be dry ribs, then they are going to be DRY ribs, not liquid at all.
 
I'll let you guys know what I think of the method on Smoke Day. I've had very good luck with Chris Lilly recipes/methods in the past. If you don't watch the entire clip or the Today Show takes it down Chris dips the ribs in the vinegar and water at the end of the cook then dusts with rub. I'm thinking calling it a "dry rib" is probably off, he should call it no sauce ribs.
 
Still chuckling after watching the video. I was rolling on the floor when Chris asked are you a wet or dry girl? That smoker he was using looks trick! Thanks for the link. Vince
 
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