- May 30, 2017
- 29
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So I've done many spare ribs with great success before. Typically, I take out the ribs the night before, cut off the membrane, rub them up, and set back in the refrigerator overnight. I find it really let's the rub soak into the meat. I've seen a lot of people, however, talk about using binders for their rub such as mustard or EVOO. I was wanting to try that, but I'm wondering when to do that. I don't want to use mustard the night before if sitting in the mustard overnight will hurt the flavor. If I let the ribs sit in rub overnight is a binder really needed? Looking for input for anyone who has used binders. Thanks!