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Wheres ma' rub?

post #1 of 18
Thread Starter 
Somewhat of a newbie here using the GOSM. I've noticed that when i rub my ribs down before I put them in the smoker they come out without the taste of the rib rub and DO have a great smoke flavor.

I made a fantastic rub that I'd like to actually taste with the smoke flavor, but the ribs always seem to come out "washed" of the rub.

Am I not putting enough on? or does the moisture and the smoke wash away the rub?
post #2 of 18
Whats your rub recipe, and how much do you apply? How far in advance do you apply the rub before smoking?

Whats your method of smoking ribs? What temp do you smoke at? How long do you smoke them for?
post #3 of 18
It would help if we knew how much rub you applied and how much if any did you mop or spritz and when you did so.

I do know that you should hold off on mopping for about 1 1/2 hours or the spritz/mop can wash a lot of the rub off.

I start with a mustard base then apply the rub. This forms a thicker rub than just putting it on the bare meat.

I have not seen a real difference by putting the rub on the night before so I now put it on mine just prior to a smoke.

You can put the rub on a few hours before the smoke then wrap the meat put it in the fridge then just before smoking add a second layer of rub which will give you more bark.
post #4 of 18
Thread Starter 
I apply the rub anywhere from 1-24hrs before I smoke. I havent seen much difference in the time yet as Im having trouble getting the rub to stick lol. I use the 3-2-1 method but instead of putting it back on the smoker the last hour I put it on the grill instead of smoker. I smoke at 225 and takes anywhere from 5-7 hrs for me.
post #5 of 18
Thread Starter 
I have not been smart enough to measure how much rub, but i would i "sprinkle" it on versus caking it on. My fear with just pouring the rub on the rips is that they will be salted or over flavored. I said next time I do ribs I will measure an amount of rub until I get the right amount of seasoning and smoke.
post #6 of 18
I would try alittle more than a sprinkle. Try sprinkling atleast 3 times, let rest overnight, then give them another shot before you put them on the smoker. Do not spritz or mop for the first 1 1/2 hours. You can also apply some more rub just prior to wrapping them in foil, if you go by the 3-2-1 method.
post #7 of 18
I would do as Flash mentioned, put more on there. If your recipe is not loaded with salt, then you won't have to worry about the ribs being overly salty. Put that rub on, and you should see it start to darken in color. When it does, give it another dose and if you still think it needs more, hit er again. Curious as to what your rub consists of, ratio wise. If you really want it to stick, give them ribs a brush down with some plain old mustard. You will not taste it at all when they are done, and your rub will for sure stick to it. Keep us posted.
post #8 of 18
Thread Starter 
I guess Im not putting enough on then. I dont know the ratio but heres whats in the rub: Garlic and onion powder, chili powder, salt, black bepper, brown sugar and cayanne pepper.
post #9 of 18
My question for you is when you apply your rub then what do you do with it. I and I;m really sue that everyone here wraps your ribs in saran wrap and then put it in the refrig atleast for overnight. Thenit will pull some of the moisture out and it will use it to marinade your food and it will flavor your ribs.
post #10 of 18
Thread Starter 
I dont usually wrap. I just put them in a suitable container and cover with foil. Does rapping do anything for getting the flavor through the meat?
post #11 of 18
I usually just throw mine in a 1 or 2 gallon baggie.
post #12 of 18
If its just the thickness of the rub thats the problem start by rubbing some some regular hot dog mustard all over the meat. Then apply rub.

When the meat is finished you will not taste the mustard at all just a nice thick flavourful rub.

You can also use worchestershire sauce on the meat then apply the rub for a really nice finished product.

In any case don't mop or spritz till the bark is firm and dry on the outside of the meat....... about an hour and a half into the smoke.
post #13 of 18
I use a brown sugar based rub for my ribs, like you do - supposed to be from Goody's in Houston

Anyway, I wash the ribs and pat them dry then pour on a little Worchestershire sauce and put on the rub.

I do it pretty heavy, because I like the flavor. I don't have a picture of mine, but these pics will give you an idea of how thick I put it on


I loosly cover with plactic wrap overninght.

Like others have said here, don't mop until 1-1/2 hours in. When you do, dab it on, don't want to flush the rub off.

Personally, I don't foil mine - just cook until done - 3-5 hours
post #14 of 18
Thread Starter 
Is that a wide body GOSM?? i bought the regular one and really wished I had of just waited for the wider smoker. I hate having to slice the ribs in half. I dont usually mob at all while smoking -- is that a bad thing?
post #15 of 18
blksmoker....I have a regular(small) GOSM as well. I just fold the small end of the rack underneath itself when doing ribs....I never cut my racks in half.

I take my racks of ribs and lay them in the smoker so they lay from front to rear. I place the wider end of the ribs towards the rear of the smoker, and if there is any overhang at the front, I just tuck it up under itself. I'm not sure if that makes any sense ? It gets plenty of smoke and flavor too.

I don't mop my ribs either...not a bad thing at all.
post #16 of 18
I slit my ribs 1/4 way through on each side, slather on a ton of yellow mustard and put rub on till you cant get no more on, wrap it in fridge overnight, unwrap and add rub again then smoke.
Do not mop first hour - 1-1/2 hours.
post #17 of 18
I also have the narrower smoker, I however half the ribs and lay them in a rib rack, youre gonna probably serve them cut anyway.
post #18 of 18
Thread Starter 
Makes sense. I never thought of putting them in that way. I would prefer not to cut them, but not sure if that affects taste any.
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