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How long to leave rub on ribs before smoking? - Page 2

post #21 of 33
Thx for passing it on Fly. And Thx JJ for giving us great things to use on our Q.
post #22 of 33
Quote:
Originally Posted by dtj16 View Post

Wish I had the ability to vac PAC things. How much are those Wade?

 

I started off with a kitchen vac packer and these can be picked up for between £50-£100 pounds over here. Probably the same over with you but in $. 

 

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The main issue with this type is that they require special textured bags to allow the air to be sucked out and there is often a bag width constraint.

 

A few years ago I moved to a chamber vacuum packer - Henkelman Jumbo 42. This takes both standard and sous vide vacuum bags/pouches which are less expensive and come in a wider range of sizes. Over here though these will set you back about £2K for this model but others are a little cheaper.

 

 

 

There are several reviews of different chamber vac pac machines on here.

post #23 of 33
Overnight rub.... wrapped in plastic wrap..... moist and juicy.... good bark..... Smoked nekkid.... no foil...

post #24 of 33

Great looking ribs Dave Thumbs Up

post #25 of 33
Thread Starter 

Thank you all! I didn't get the rub on the ribs last night so just did it this morning.  They'll go in the smoker in an hour or so. Next time, I'm doing the "overnight".  

Again, thank you guys. I'm old but very new to smoking meat, and I'm lovin' it!

post #26 of 33
I'm a last minute rub guy. When I put the rub on the night before then smoke the ribs all I can taste is rub. So I lightly dust with rub while the smoker is coming up to temp then on they go. That way I taste meat, smoke, rub. Personal preference developed from 34 years of marriage to a super taster.
post #27 of 33
Thread Starter 


Thanks, Noboundries.  You make a good point too!

post #28 of 33

Please correct me if I am wrong on this.

 

The overnight, or days long, dry brining is really dependent on having the meat tightly wrapped in plastic wrap or my preference of vacuum packed.  Unless the brine (juices & rub) have contact with the meat it will not be reabsorbed well.

 

If you just rub the meat, set it in a sheet pan and cover with plastic wrap, the only parts to have the flavor reabsorbed well are those at the bottom of the pan where the juices are.  This would just essentially draw moisture out of the meat and leave half spent rub on the meat.  Wrapping the meat tightly in plastic wrap increases this contact, and vacuum packing is as good as it will get.

 

When I buy enough qty of meat, I will add rub to the meat, vacuum pack then immediately freeze.  The freezing stops the reaction.  When I pull the meat from the freezer and let is thaw for 3-4 days, there is very little moisture in the bag and the flavor can be tasted throughout the meat.

 

If this isn't the science behind it, my taste buds are fooled, which is good enough for me.

 

Don

post #29 of 33
Quote:
Originally Posted by donr View Post
 

The overnight, or days long, dry brining is really dependent on having the meat tightly wrapped in plastic wrap or my preference of vacuum packed.  Unless the brine (juices & rub) have contact with the meat it will not be reabsorbed well.

 

If you just rub the meat, set it in a sheet pan and cover with plastic wrap, the only parts to have the flavor reabsorbed well are those at the bottom of the pan where the juices are.  This would just essentially draw moisture out of the meat and leave half spent rub on the meat.  Wrapping the meat tightly in plastic wrap increases this contact, and vacuum packing is as good as it will get.

 

When I buy enough qty of meat, I will add rub to the meat, vacuum pack then immediately freeze.  The freezing stops the reaction.  When I pull the meat from the freezer and let is thaw for 3-4 days, there is very little moisture in the bag and the flavor can be tasted throughout the meat.

 

If this isn't the science behind it, my taste buds are fooled, which is good enough for me.

 

Don

 

Hi Don

 

You do not have to vacuum pack it. You can just wrap it in plastic wrap. The advantage of the vac pac is that it does keep the brine and rub in intimate contact with the ribs and also stops the liquid from leaking out - which it can do even with tightly wound plastic wrap.

 

Because the brine is not allowed to drain away, when vac packed it should keep more of the flavour from the rub in direct contact with the meat. I am not sure what you mean when you talk about the juices being re-absorbed as once it has been drawn out of the meat cells and has formed the brine it will stay out - although the act of vac packing may result in more of the free brine being retained within the meat structure itself rather than being allowed to drain away.

 

What I prefer to do when I buy a quantity is to apply the rub, vac pack, leave overnight (or longer) and then freeze. That way you can take the ribs straight from the freezer, thaw and immediately cook,

 

Don't think that applying a rub the ribs is exactly the same as dry brining bacon. It all depends on the amount of salt (and sugar) that you have in the rub. The amount of salt used in a bacon cure will usually be much greater than used in a rib rub (unless you like VERY salty ribs). This will result in a lot more brine being formed around the bacon than the ribs. I usually put the rub on my ribs and then vac-pack in pairs of rib racks. The amount of brine that I get out the next day is probably less than 1/4 of a small wine glass. Next time I do ribs I will measure it and post the results

post #30 of 33
Thread Starter 

Even a blind hog'll pick up an acorn every now and then. 

The ribs turned out great. (Wife says "delicious!")

Probably over-done for some of you; when I took the rack of ribs out of the smoker, one of the rib bones fell out!

I'm learning that with my Cookshack 25 smoker I need to figure on a shorter cooking time than most recipes call for.  I was intending to use the 3-2-1 method on these, but at the end of the 2 hour foil-wrapped period, they were done! I left them in the smoker for another 15 min. then, not being able to stand it any longer, took them out.

post #31 of 33

Great looking ribs Poltergeezer. All of the last hour is often not needed and you also may have had the smoker a little warmer than you thought. Different batches of ribs cook differently too. Cant wait to see your next batch Thumbs Up

post #32 of 33
Nice ribs! I salt my ribs the night before and rub early the next day, I also rub a little on the heavy side as I like mine dry or just a little sauce on the side. Practice makes perfect experiment with and without foil it's what makes it fun!
post #33 of 33

Vac-Pac is nice if you have the equipment, but for Dry Brining and Curing is not necessary. One of the most common uses of Dry Brining in restaurants is Turkeys, often 26-30 Lb birds. Ain't no way you are going to Vac-Pac one of them. You don't need Gallons or even Ounces of liquid for the process to work. The moisture that comes to the surface only has to " Liquefy " the salt, the Rub may only look moist and pasty, and the salt and other flavors will diffuse into the meat doing the Brining job. Some are worried that the Salt in the Rub will dry the meat. The reality is far more moisture is removed during cooking and even resting compared to the tiny amount that comes to the surface from the osmosis that the Rub initiates. Additionally,  Just like the liquified salt ions move from high concentration to lower concentration through diffusion, water will behave in a similar manner through osmosis, moving back into the meat until the system is pretty much in balance...JJ

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