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Rub for pork ribs?

post #1 of 10
Thread Starter 
I smoked some ribs this weekend and I have not used the smoker for a year or so. I used the 321 method and they turned out good except they had a dry flavor. They were very tender and juicy and I just had the last ones for breakfast but I was wondering if maybe I used too much rub. Is there a certain amount too use?
Thanks phaz
post #2 of 10
I've never had a problem with the rub dying them out but i also use a pan of apple juice during my cook & i spray the ribs every 20-30min with apple juice.
post #3 of 10
Did you use a spritz and did you add any spritz to your foil? I also have not had any issues with my meat drying out from the rub even if I have not put them in the foil. But then again I use a water pan unless I am in the UDS which doesn't need it since there is so much moisture already in the smoker. Are you using a water pan?
post #4 of 10
I'm another one who will spray after the first hour or so of smoking in a 3-2-1 environment and I also add some of the liquid (typically apple juice/cider and some bourbon) in as a braising liquid when I foil. Never had an issue with dryness.
post #5 of 10
I go pretty light on the rub, I really want to taste the pork. Maybe 2-3 tbsp total for a rack of ribs.

Moist ribs are easily done without foiling, or spritzing, keep your temps in the 220-230 range, and buy good pork(fresh, and un-enhanced), and you shouldnt have any issues.

spritzing has a person opening up the smoker too much for my liking("if your lookin' you aint cookin'). I prefer to keep mine close the whole time if possible(only open it if I am adding or removing another item typically).

good luck
post #6 of 10
Thread Starter 
I did the apple cider spray but I used alot more rub than 2to3 ts. I will try again with less rub.
Thanks phaz
post #7 of 10
Sounds like you made Memphis style ribs. I ate at the Rendezvous in Memphis. They apply lots of rub, cook, and then apply more rub and then serve dry. Ribs were good but the rub was dry. icon_neutral.gif
Maybe a little less rub with some spritzing will solve your problem.icon_smile.gif
post #8 of 10
I saw that Rendezvous on the bbq wars last night and I haven't had a problem with to much rub. Now did you rub them the night before and then wrap them in saran wrap and put them into the refrig over night. I do that for all my ribs anfd then I cut down the usual 3-2-1 to change it to 3-1 1/2-45 and that's my way.
post #9 of 10
Thread Starter 
I did all that but it was too much of the rub taste. They even looked dry even though they were moist. How do rest. get that shiny look to the ribs?
Thanks mike
post #10 of 10
The shine usually comes from brushing on a good barbeque sauce the last 45 minutes to an hour. The sauce caramelizes and gives you that deep shine.
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