Rib Experts...lend me your ears!

[GrantT]

WHEN do you season your ribs (particularly when your seasoning contains salt) for best results. Seeing a lot of conflicting info lately.

Day before/overnight? 4+ hours, 1 hour, just before?

 

[Rich G]

Take ribs out of fridge, put on counter. Turn on pellet grill, doing any cleaning that is needed. Remove membrane from ribs, season, and wait until grill is at temp. Put ribs in grill......wait.

I've done it every way you list, and never noticed a difference (that I could discern.)

R

 

[DanHoo]

I think I've done all of the above. Not sure I can tell the difference.

 

[Brian_D]

Didn't Harry Soo do a video on this?

 

[Bob Bailey]

For ribs, I'm with Rich G. Usually no more than 30 minutes before they hit the grill. It really makes no difference whether I'm using a rub with or without salt. Using salt-free rub just means the salt is going on first and the rub added once the surface becomes a little tacky.

 

[timothy]

I do the same as Rich on everything. Start my WSM with the minion, then prep and rub my meat.
Usually takes 15-20 mins and load my meat on right away.. ( I don't subscribe to the waiting on coming to temp thing)

 

[Brett-EDH]

after membrane removal, i'll salt the ribs ever so lightly and counter rest along with their rub for 30-60 mins, all as the fire comes up to temp. i've never found a need to go overnight.

and similar for beef steak cuts, counter salted for 30 mins before grilling.

the only beef i'll salt and fridge overnight and exposed is a brisket. just light salt only overnight and exposed, and then peppered before going on the grill the next day.

chicken salted and fridge exposed works well too for a 4-8 hour dry brine. i wouldn't go longer than that thought.

 

[Tony-Chicago]

As a kid I ripped the membrane off or not then burned them on the campfire. Then I got serious.

For a while I did all the right steps.

As I age by the time I get the membrane off the coals could be cold.

 

[Brett-EDH]

As a kid I ripped the membrane off or not then burned them on the campfire. Then I got serious.

For a while I did all the right steps.

As I age by the time I get the membrane off the coals could be cold.

how the heck old are you now? i'm afraid to ask if you're wearing diapers too?!?!?!?!

 

[Mark Silver]

I season abour 30 minutes before I start cooking, same as when I competed.

 

[Tony-Chicago]

how the heck old are you now? i'm afraid to ask if you're wearing diapers too?!?!?!?!

I may have to wear diapers cause of my bad back. But I am on the young side.

 

[John K BBQ]

WHEN do you season your ribs (particularly when your seasoning contains salt) for best results. Seeing a lot of conflicting info lately.

Day before/overnight? 4+ hours, 1 hour, just before?

Meathead @ Amazing ribs says salt your ribs for around 2 hours, put in the fridge, take out, add rub, put em on your smoker. Baby back maniac says don't mustard, or especially oil for binders. If you salt first, that should bring a little moisture to the surface which will help the rub stick.

 

[GrantT]

Thanks for the replies all....I think I will combine the results here (most saying roughly 30 min before the smoking starts) with the theme on the "Lawry's" seasoning thread and do that (only) too....see where it goes!