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Where did the rub go?

post #1 of 2
Thread Starter 

Did some St Louis cut ribs today,...Despite some temp issues in the first hour, it was a fairly normal cook,..but when I bit into the first one, all I could taste was carmelized sauce & was as if the rub vanished..even though they were done completely and no one complained, I felt like it kind of a bland question; do some of you re-apply rub at some during the cook?

post #2 of 2
Could be a couple things.
1) are the spices you are using quality and fresh? Always use fresh ingredients. If you make your rub in bulk, make sure to store in airtight containers. I typically don't like to use stored rub, but if I do make in bulk, I store in mason jars. Also, is your rub too mild ? Kick it up a little with some good cayenne.

2) how much rub do you use? Be very liberal. Also, do you slather the ribs with anything before applying the rub before cooking? If not, try canola or peanut oil. Oils like the really help breakdown the spices. I prefer oils instead of mustard.

3)throughout the cook, add more rub. I always add more when I foil and when I remove the foil.

Hope this helps some.

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