Dry rub on underside of ribs?

[Tim O]

I just watched a YouTube video of someone who was applying a dry rub to a rack of babybacks. He only covered the top side of the ribs (meat side up) with rub but not the under membrane side. Then I thought "am I wasting rub by hitting both sides with rub?" Thoughts on what you guys do?

 

[Dustin Dorsey]

Rub both sides! More rub = more love!

 

[Tom Golden]

No point dusting the underside unless you remove the membrane which you should do. I dust both sides; membrane removed.

 

[Len Dennis]

No rub/membrane removed. Just try it. You'll never miss it.

 

[Jim Lampe]

Why not season both sides??
saving that rub for a rainy day... ?

 

[Len Dennis]

Why not season both sides??
saving that rub for a rainy day... ?

The rub tastes good (otherwise don't use it) but I'm smoking pork, not spices. It's nice to have the meat be the star.

 

[Dave_B]

I recently tried doing 3-2-1 ribs with the membrane still on after reading a few things on the web.

While I can't completely comment yet whether I like them better that way or not, I always rub both sides, even when the membrane was there.

Yes, it came off before cutting and eating, and rather easy too.

 

[ChuckO]

My take on Rub...All things in Moderation, all things rubbed (in moderation)

 

[Clint]

it'd be easy to try a 50/50, maybe don't rub the smaller end

 

[Ryan P.K.]

Rub both sides! More rub = more love!

I agree completely with Dustin here.

 

[NGillette]

Both sides without the membrane, I like more rub!