Do you put dry rub on ribs your going to sauce

[Brian Cross]

The wife likes her ribs with sauce and last time I made them I put dry rub on hers also before saucing them later in the cook. They were kind of gritty. Thinking of only using salt pepper and garlic powder on hers. What do you do?

 

[Dustin Dorsey]

I do both. I'd at the very least salt them no matter what.

 

[Serge Carbone]

I always do both and have never had a grittiness issue.

 

[steveD]

I always rub my ribs, no matter what. And I serve them with sauce on the side, but I don't sauce them. With a good run, I usually only like to dip a few ribs and prefer to eat them dry. My wife generally agrees. Plus, we prefer very different sauces so it is easiest for me to just leave the sauce on the side.

 

[Bob Sample]

I would find out what in the rub made it gritty and grind it finer before making the rub. Then what steveD said.

 

[Pat G]

I always do both and have never had a grittiness issue.

Same here. You didn't drop hers and the ground did you?

 

[Rich Dahl]

I've always done both rub prior to cooking at least an hour or more before, sauce at the last 20-30 minuets. Never been gritty, sounds like the rub isn't fine enough.

 

[Bill Farmer]

Concur on always using rub whether saucing or not. Never had the grittiness either

 

[J Hasselberger]

Ribs have a lot of surface area and not a lot of meat mass, so be judicious with the rub. The consensus seems to be to give them a light "dusting" with rub. Check the rib package, too. If they are "enhanced" they will have a lot of salt in them already. Use a rub with little or no salt.

Dry or slathered, I love me some ribs.

 

[Dwain Pannell]

If I understand correctly, the ribs were rubbed before going on and again before saucing?
If so, then the rub didn't have time to meld with the meat before the sauce went on.
Try a light to moderate sprinkle only once, prior to cooking.

I rarely do this, but if you really want it to "melt" then rub it and leave it overnight in the fridge. It'll form a paste.

 

[timothy]

Rubs that are primarily paprika based can have a gritty taste, esp if you have a dirty smoke.

Tim

 

[Brian Cross]

Thanks for the replies! Guess I need a spice grinder. May have hit it little hard on rub. Peace!

 

[Dwain Pannell]

Thanks for the replies! Guess I need a spice grinder. May have hit it little hard on rub. Peace!

You might try following a rub recipe from Weber or The Bullet. Jamie and Chris both have some great recipes that are sure to be a hit.

 

[JRAiona]

I always use rub on my ribs. I do pretty much the same as Rich saucing them the last 20-30 minutes.