rub for "seasoned" ribs

[Jay S]

I've got a bunch of cyro packed ribs that are "seasoned" which I assume to mean brined before packaging. I didn't notice this last time I cooked them and used a normal rub and they were too salty.

So for a rub this time, omit the salt in the rub altogether? Also I've noticed that brined poultry cooks faster. Is that the case with ribs too? I did a 3-2-1 last time and thought they might have been a little overdone. Maybe a 3-1.5-1?

Either way, my 22.5 is going to be full. 10 rack of ribs are going to be cooked tomorrow come **** or high water.

 

[K Kruger]

Skip the salt.

I cook ribs well over 300? so don't notice a significant difference in cook time brined vs. not but you well might at lower temps. If I foil I foil at the end (and cook to tender in the foil); with your approach I'd suggest 3-1-then whatever time till tender is achieved (a probe inserted between the bones goes in with no resistance).

 

[David Munson]

Did you rinse the cryo pack junk and take off the membrane? If I don't paint (with bbq sauce) the ribs, I back off the rub.

 

[Jay S]

Rinse no, wipe off yes. I always remove the membranes.

The ribs were a big hit. I did a "Slap yo Daddy" rub without the salt, and for a sauce I did a jarred Diana (black label) BBQ sauce.

The smoke was at about 225 lid temp and I did 3-1.5-.5 and they were just about right. One rack in the middle of the pack was still a little chewy but I was on a time crunch and the rest were all pretty much perfect.

Everyone there was a southern BBQ virgin but I got lots of comments from the party goers such as "I thought "fall of the bone" was a figure of speech until now".

Actually none were mush and all the racks kept together when I moved them from the WSM to the trays. Pretty much perfect I think.

Lessons learnt:

That was the biggest cook I've done and that much meat caused the ramp up to 225ish to take longer than I anticipated.