Competition Ribs

[acres87]

Hi, question for those more versed than myself. I have an upcoming, backyard BBQ competition and we are getting the ribs the night before. These are baby back ribs, will receive around 1900 the night before, with a cook time starting at 0800 with judges turn in at 1600. I plan to clean the ribs the night before, is there an advantage to applying rub or maybe even a marinade the night before.
Thanks for any advice.

 

[noboundaries]

I don't compete, but I know what I like to taste, so take what I say with a grain of, well, you know.

Applying the rub is called "dry brining," especially if your rub contains salt.  Dry brining does get more of the rub flavor and salt into the meat compared to applying it just before you put it on the smoker. 

If I was you, I'd conduct an experiment, pre-competition, with four racks of BBs.  Get your rub ready.  The night before, on two racks, I'd dry brine one with heavy rub, one with light rub.  Wrap and store overnight.  The next morning, after you got your smoker fired up, I'd rub another rack with heavy rub, another with light rub.  Then put all four in your smoker and smoke all four together like you intend to do for the competition.  When they're done, decide which you like best. 

My wife HATES dry brined ribs.  She prefers to taste the pork.  Other meats she loves lightly dry brined (anything beef, plus pork shoulders/loins/roasts).   

Good luck in the competition, BTW. 

 

[scarps23]

I would apply rub night before. Put some olive oil or mustard on before rub to help it stick.

Cook until you have a nice red mahogany color. Usually 2-3 hours. Wrap in foil with some apple juice, brown sugar, butter (parkay squeeze bottle works well) and honey.

You can substitute sugar in the raw if you want for brown sugar. Tiger sauce and Texas pepper jelly are also good things to add depending on what taste you are going for. Cook in foil until done. Use temp of 195, bend test with tongs, or toothpick probe test.

Maybe you already have the cooking part down, but thought I would add. Good luck.


Sent from my iPhone using Tapatalk

 

[SmokinAl]

I put the rub on right before smoking the ribs. We like to taste the pork & if you let the ribs sit overnight they taste more like the rub, than the pork.

Here is my method.

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Maybe you will get some ideas from my thread.

Al