Rub quantity


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
A while ago I posted a complaint that my ribs cam out sort of gritty, almost like a fine sand was on them. Just recently I saw a rib recipe that said to put abut a half cup of rib on two racks. Hmm. So I made ribs tonight, basically BRITU using minion, but I used much less rub than usually. I realised i was rubbing my ribs the way I rub my butts - really covering them with rub. The difference was great - the ribs were terrif.

So, what are the opinions out there regarding rub quantity.
 
I might even use a little less rub on ribs than that, but really lay it on butts and briskets...comparitively speaking, a heavy sprinkle for ribs and about as much as butts and briskets will take, about 1/2 cup per eight pound butt...sometimes more.
 
Mike if you want to try something. Rub the ribs as you do, then put a light coat of sauce on over the rub before putting them in. Caramelizes up nice, and you still get the rub taste. That's the way I do mine.
 
Thanks. @ Bill: I usually put some sauce on about a half hour before I take them off, but sooner and I'd worry about burning.

@Dave: yes, I use a lot on butts and brisket, and that's just what happened - I was doing that with ribs. Mistake.
 
I lightly rub, don't sauce.

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I have been one of those heavy "RubBers" for far to long...But i just found out that keep it simple is even better.
 
Yep, and it comes down to preference, too. Some folks value a good heavy rub over a good smoke. Me, the opposite.....but only when it comes to cooking since I don't smoke.
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Think of it this way. Brisket will get sliced so you only get a little bit of rub per slice or bite. Pork gets pulled (or chopped or sliced) so you get relatively little (or no) rub per bite. However ribs, are like little serving trays for rub, so each bite can have a lot of rub if you go overboard.

I go with a very lite dusting on ribs.

Russ
 
On shoulder, I will coat it the night before, after slicking with olive oil. This coat will be wet in the morning from all that magic stuff salt does. I coat again until it's almost dry, right before it goes on. The rub is pretty mild though (Meathead's "Memphis Dust"). With thick hunks of meat, you can go with a lot more rub.

With ribs, I'll use just a little more than what Bob has in his picture.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
Thanks. @ Bill: I usually put some sauce on about a half hour before I take them off, but sooner and I'd worry about burning.

</div></BLOCKQUOTE>

Mike your welcome.. It's the only way I do ribs. I only had a burning problem once, and that's when using a honey bbq sauce. Other than that they come out nice.
 
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