Rib Rub Question

[Bryan Klinck]

When applying rubs to ribs (e.g. for BRITU or Sugarless Texas Sprinkle), do you folks apply the rub to both sides of the ribs, or just the meat side? I would think just the meat side, but I have been wrong about such things before.

 

[Jon MI]

I do both sides.

 

[Craig Castille]

I pull the membrane off, then apply rub to both sides.

 

[K Kruger]

Ditto.

I like a fair amount of rub on ribs as I serve them dry, sauce on side. I make my rubs without salt so that I can apply as much as I'd like without fear of oversalting. I salt the meat separately first and as I make the rub the meat moistens. Then I rub over the salt.

 

[Bob T.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
I pull the membrane off, then apply rub to both sides. </div></BLOCKQUOTE>

I have done it either way (the rub question), and it doesn't really matter to me, but the membrane has to go!

It makes such a big difference.

 

[Bryan Klinck]

Thanks for all the replies. It looks like "both sides" is the general consensus.

Jon - nice sig, but there is no e in tasty.

 

[Jeff T Miller]

I hate to admit it but I never even thought of putting it on the back side. I pull the membrane turn it over and apply the rub. That explains why when I make the Britu rub and do 3 slabs I have almost half of the rub left over for the next time.

Next time I do ribs I am definately going to do both sides.

 

[Tom Barineau]

I pull the membrane off and put the rub on both sides, but lighter on the bone side.

Tom

 

[Matt Oetting]

I apply rub to both sides. I also apply mustard first, to help hold the rub in place.

Matt