Wetting Ribs?! What do you use and why?

smokeusum · Mar 23, 2013

Mustard, mayo, oil, or (OMG, can't believe I'm even asking!!) Parkay? Do you wet 'em before you rub them? And why do you choose what you do?

Yep, I'm going for the Holy Grail, I'm jumpin' in whole hog and smoking ribs tomorrow!!!

s2k9k · Mar 23, 2013

I don't use a binder on any meats, I think it puts a barrier between the meat and the rub. I like the spices right on the meat so they can penetrate a little. After I rinse the meat off I will pat it dry with paper towels then apply the rub. It sticks just fine without any binder. I will usually do this the night before then wrap in plastic wrap and in the fridge for a good nights rest. When i get ready to smoke it I will apply a little more rub right before it goes on the smoker.

pgsmoker64 · Mar 23, 2013

I used to use mustard to help keep the rub on ribs but not any more!

I just apply the rub, let is sit a while then flip and rub the other side. I do all of this while the rubs sit on a piece of plastic wrap, then I wrap them up and put them in the fridge overnight where that rub turns into a beautiful marinade overnight. The next day I will put a light dusting of rib rub on the ribs just before I put them in the smoker!

Be sure to post some rib pics darlin!

Bill

goinforbroke · Mar 23, 2013

I "wet" my ribs with my new favorite marinade... scratch-style Jamacian jerk puree.

kathrynn · Mar 23, 2013

I dry rub my ribs....but foil with honey...Wickers....and some "Parkay".

Kat

pgsmoker64 · Mar 23, 2013

Alicia,

Here is my last rib smoke...you may remember it as the T-man took charge!

http://www.smokingmeatforums.com/t/137333/pgsmoker-style-loin-backs-updated

Shows my cooking process...you already know my pre-cook process.

Bill

jp61 · Mar 23, 2013

I've been using yellow mustard, but next time I think I'll try just the rub by itself and see how it goes. Good luck and enjoy!

seenred · Mar 23, 2013

I don't like to put anything on 'em but the rub. After they have the rub on them overnight, they are plenty 'wet' enough to dust a little more rub on them before going in the smoker. And, as Dave said, I believe this allows the spices in the rub to sorta "dry marinate" the meat overnight in the fridge.

austinl · Mar 24, 2013

I also do not use a binder for the rub. I've never had any problems with a dry rub sticking to a moist piece of raw meat so I never understood why people did this in the first place.

stanton · Mar 24, 2013

They don't need to be wetted. If you apply the rub and let the ribs (or any meat) set, the rub draws a little moisture out of the meat and liquifies the rub. Then flip the rack over and do the other side the same way. If your rub is very salty, I would advise not letting it sit overnight as it can cause a hammy flavor in the end product.

smokeusum · Mar 24, 2013

Stanton said:
They don't need to be wetted. If you apply the rub and let the ribs (or any meat) set, the rub draws a little moisture out of the meat and liquifies the rub. Then flip the rack over and do the other side the same way. If your rub is very salty, I would advise not letting it sit overnight as it can cause a hammy flavor in the end product.

I don't think it was overly salty, but I am worried that they may have a bit more "heat" then "sweet" - not a problem for me but the Big Guy is a wimp with anything overly spicy...

davidhef88 · Mar 24, 2013

No binder here either. Just rub that goodness right into the meat.

smokeusum · Mar 24, 2013

image.jpg

smokeusum
Mar 24, 2013

No binder used!! Thank you all for the information!!

chef willie · Mar 24, 2013

Never was a fan of the mustard base....just seemed wrong to put a cheap ass yellow mustard on something I spent good money on. Now, I will admit I did the Johnny Trigg style cause I was curious. I was not blown away but the combo of the parkay & tiger sauce was pretty good. Have not done it again but probably will to use up the last of the parkay

Bearcarver · Mar 24, 2013

I like to put a Worcesterhsire (thick) base on all the beef I smoke, before adding a simple rub of CBP, Garlic powder, and Onion powder.

Bear

smokeusum · Mar 24, 2013

Bearcarver said:
I like to put a Worcesterhsire (thick) base on all the beef I smoke, before adding a simple rub of CBP, Garlic powder, and Onion powder.

Bear

I think I would to, Bear; beef is very different than pork regardless the cut!

austinl · Mar 24, 2013

Bearcarver said:
I like to put a Worcesterhsire (thick) base on all the beef I smoke, before adding a simple rub of CBP, Garlic powder, and Onion powder.

Bear

I do this to prep skinless chicken breasts for the grill, it gives them a nice looking color and leaves behind just a hint of that sweet muskiness.

Wetting Ribs?! What do you use and why?

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