Any thoughts on the pros and cons of putting rub on pork spare ribs, then smoking right away vs. refrigerating overnight then smoking?
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Yes - I am with JJ on this one
The process is called Dry Brining. The salt and returning moisture Tenderizes the Ribs as well as adding flavor.
Oopps guess that was a little harsh and cocky sounding.Well, you are a professional and I just do it for fun. I've read enough of your posts to know you know your stuff, no need to apologize here.
I am one of the Overnight guys. The salt in the rub pulls out moisture then the liquid mixes with the seasoning and soaks back into the meat. I add more rub before they hit the smoker. Lots of guys just season while the smoker is heating up as they feel it makes no difference...They're wrong. Sorry Gentlemen. The process is called Dry Brining. The salt and returning moisture Tenderizes the Ribs as well as adding flavor. This is done by Pro Chef's all the time. BBQ Comp guys can't do the overnight rest but will get the rub on ASAP...JJ
Oopps guess that was a little harsh and cocky sounding. :icon_redface: