wet or dry?

Discussion in 'Grilling Tips' started by smokeyjosh, Aug 8, 2009.

  1. what do yall prefer wet rubs or dry rubs?
    wet chips or dry chips for smoking?
  2. flash

    flash Smoking Guru OTBS Member

    Dry rubs
    Wet chunks

    Chips are for gas grills.
  3. Dry rubs always. As for wood I like logs LOL

    If I need to use chips then I use 2/3 wet and 1/3 dry to get em burning
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Dry Rubs & Dry Chips or Chunks depending on which smoker I am using. The one pictured requires chips.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with dry rub and dry no wet no dry chips. Ok so I'm on the fence with the chips.
  6. Dry rubs over a yellow mustard slather. Dry chunks/chips because the water boils off wet chips before they start to smoke.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    ditto bluefrog
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    I second this
  9. deltadude

    deltadude Master of the Pit OTBS Member

    Dry rubs.... Just watch a few BBQ cooking shows and competitions, all use dry rub. I can only recall seeing one contestant in a contest that wet/marinade their ribs.

    Wet chips (CHIPS not Chunks). I soak the chips for approx. 30 minutes, if the electric element is on when I put the chips in, they will start smoking in less than 5 minutes. The MES allows you to add chips from outside, you can put a few chips or a more, another brand of electric smoker that requires you to open the hatch to add chips, which may be a larger quantity of chips, wet might be a problem, so dry could be appropriate.
  10. morkdach

    morkdach Master of the Pit OTBS Member

    i 3rd this dry dry dry
  11. norrell6

    norrell6 Meat Mopper SMF Premier Member

    What he said!
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Dry rubs, and chunks.
  13. rivet

    rivet Master of the Pit OTBS Member

    I'm with Rich^^ dry rubs, dry chunks~ though I actually use mostly sticks.
  14. bigsteve

    bigsteve Master of the Pit

    Dry rub, and dry chunks. If you use chips, don't even bother without soaking them first.
  15. papoo

    papoo Fire Starter

    I have to compromise. I like chunks, but in the Primo, there isn't much space atop the coals for chunks. I was thinking of going down the chips route, but my BBQ store sells thin round chunks. They work very well for me.

    I'm going to try Traeger pellets, distribute them all over the firebox and see how I get on. I understand that this is what the Primo team does. I'm afraid that They'll burn out quickly, and I'll have to wait for the fire to spread before the next chips light. In the Primo, this takes a LONG time!
  16. old poi dog

    old poi dog Master of the Pit OTBS Member

    Dry rub and dry wood here.
  17. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I do both dry rub and wet rubs. I don't bother with wetting down the chips anymore.

    One of my favorites is instead of using Mustard which I like. I first wet the meat with worchestershire sauce then let it dry. I now put on the mustard and rub. Sometimes I let that dry and put on another coat.

    If using a double coat I never mop because it makes the bark mushy.
  18. hoser

    hoser Smoking Fanatic SMF Premier Member

    Dry and dry here as well. Brine it if it's poultry, or some pork, then dry dry.
  19. yasintamboli

    yasintamboli Newbie

    I think dry rub will be ok
  20. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Wood = Dry

    Rub = Dry most of the time. Recently I took my rub and added a little apply juice to make a paint. Then used it on ribs and also steaks. I really liked the flavor it added. I guess it will just depend on my mood as to what I will do in the future.

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