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New guys question

post #1 of 9
Thread Starter 
Looking to do some ribs and a brined chicken this weekend. My question is how long before can I get it ready. Can I brine the chix overnight, 12-16 hrs? also can I put the rub on the ribs the night before so there ready to go the next day.
Thanks, I know its a basic question
post #2 of 9
I would rub the ribs then wrap with cellophane the night before and leave in the fridge overnight then you can either go straight to the smoker or rub again then into the smoker. The chicken it depends on what brine your using and how much salt is in it heres a link to a thread which has a good brine recipe in it and it can sit in this brine overnight

post #3 of 9
Don't have any advice for you on the chicken as I have never brined before. But on the ribs I rub mine just a hour or two before. Ribs don't have the capacity to absorb a rub like say for instance a brisket or butt roast. Those I will do overnight.
But then again I know there are others who do their ribs overnight. I don't think you can go wrong either way really.
Welcome to the board by the way. Hope it turms out well for you. Post some qview if you get the chance.
post #4 of 9
Rub the ribs the night before.
Skip the brine, you really don't need it.
post #5 of 9
I always brine SSB, just the side of the debate I'm on.
Are you doing a whole bird? If so then I would brine it overnight. 12-16hrs would be good.
Make sure to give the bird a good rinse after removing it from the brine so the outside won't be overly salty, once you rinse it pat it dry and stick it back in the fridge for about an hour. This will help any moisture near the skin of the bird make its way back into the flesh.
post #6 of 9
I myself don't make a habit of brining I have when I have the time but we usually don't descide to smoke until that night before and they are frozen. As for the ribs I always try to rub them the night before but again sometimes there's no time some rub and on the smoker with them. So basicly both ways are alright to smoke them. They really do come out great tasting.
post #7 of 9
Well I rub all my meat the night before. As far as brining goes I don't actually brine but I do inject all my meat except for ribs and then rub down the night before.
post #8 of 9
Godd advise froma great smoker, enjoy.
post #9 of 9
We don't brine and usually either rub a couple hrs before or the night before depending on whether it is planned out or spur of the moment decision to do a smoke...

This summer we haven't done much of either because of wife & my healh issues and the weather...icon_sad.gif
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