I smoked 3 racks of ribs today, and while the meat portion turned out great, the Plow boys Yard Bird rub I put on them made the bark taste like eating a salt lick! The ribs used were Saint Louis style, that were vacuum packed and frozen.
At about 9 PM last night, I pulled the silver skin, rubbed them with yellow mustard and then applied rub, wrapped them and put them in the fridge over night.
About noon today, I pulled them out, put some more rub on them, then smoked them using the 3-2-1 method.
When I foiled them, I used Chef JJ's foiling juice.
I then simmered the juice that came out of the foil, and mopped it onto the ribs 10 minuets before I pulled them.
They all looked wonderful, the bones pulled right out, and the meat was tender and moist, but did not pull.
Did I use to much rub? Or is the rub I used just too salty? I'm guessing that the juice that I saved from the foil was loaded with salt as well, and just added to the salt problem when I mopped it on.
At about 9 PM last night, I pulled the silver skin, rubbed them with yellow mustard and then applied rub, wrapped them and put them in the fridge over night.
About noon today, I pulled them out, put some more rub on them, then smoked them using the 3-2-1 method.
When I foiled them, I used Chef JJ's foiling juice.
I then simmered the juice that came out of the foil, and mopped it onto the ribs 10 minuets before I pulled them.
They all looked wonderful, the bones pulled right out, and the meat was tender and moist, but did not pull.
Did I use to much rub? Or is the rub I used just too salty? I'm guessing that the juice that I saved from the foil was loaded with salt as well, and just added to the salt problem when I mopped it on.