How long to leave rub on ribs before smoking?

[poltergeezer]

Any thoughts on the pros and cons of putting rub on pork spare ribs, then smoking right away vs. refrigerating overnight then smoking?

 

[dtj16]

Love you're call sign. I'm fairly new to this whole thing but my .02 says it should be fine, I don't let much sit overnight unless I'm brining it. When rubs go on- it may have an hr or 2 then its going into my horizontal TMLE.

 

[dirtsailor2003]

I've done both and haven't found any real benefit to lettingn the rub sit overnight versus putting it on right before. So I just put it on right before cooking now, unless I'm going someplace to smoke and I'm not going to have a good prep area.

 

[Rafter H BBQ]

I used to rub overnight back in the day, , but now rub as the smoker is coming to temp.... I personally don't see or taste any difference ! I'll keep rubbin just before the smoker !

 

[flyboys]

Hahahaha, that is a great name! Same as Dirtsailor, I've done it both ways and can't tell a difference either.

 

[chef jimmyj]

I am one of the Overnight guys. The salt in the rub pulls out moisture then the liquid mixes with the seasoning and soaks back into the meat. I add more rub before they hit the smoker.  Lots of guys just season while the smoker is heating up as they feel it makes no difference...They're wrong. Sorry Gentlemen. The process is called Dry Brining. The salt and returning moisture Tenderizes the Ribs as well as adding flavor. This is done by Pro Chef's all the time. BBQ Comp guys can't do the overnight rest but will get the rub on ASAP...JJ

 

[flyboys]

Well, you are a professional and I just do it for fun. I've read enough of your posts to know you know your stuff, no need to apologize here.

 

[dtj16]

Since when did "overnight guy"quality as professional?

 

[dtj16]

Just kiddin JimmyJ- Thx for the tip. I'll be letting my next rack sit overnight. Let ya know how they turn out.

 

[dtj16]

Glad I've found another expert to follow, Lord knows I need to learn...... A LOT!

 

[wade]

Hi Poltergeezer and welcome to the forum

I mainly leave the rub on overnight however, if I am caught short and need more ribs on the day, I have left it on only for a couple of hours. If you subsequently cook them together you can taste a difference - though both taste fine.

There appears to be less difference the smaller amount of meat that there is on the ribs. With the supermarket ribs here there is usually little meat left on the ribs (this meat is usually used in sausages) however I buy mine from my local butcher and he leaves all of the meat still on.

By leaving the rub on overnight and vac packing it I find the salt/sugar in the rub acts a little like a dry cure on bacon and you end up the next morning with a small amount of natural brine formed around the ribs.

Ribs 3.jpg

• wade
• Oct 3, 2014

Ribs 4.jpg

• wade
• Oct 3, 2014

Both methods are fine and it is really down to personal preference and the time you have available.

 

[wade]

 
The process is called Dry Brining. The salt and returning moisture Tenderizes the Ribs as well as adding flavor. 

Yes - I am with JJ on this one

 

[chef jimmyj]

Well, you are a professional and I just do it for fun. I've read enough of your posts to know you know your stuff, no need to apologize here.

Oopps guess that was a little harsh and cocky sounding.

Thanks my friend. I have tested this and although there is not a major game changing difference with just overnight, it is there. If my Mrs. purchases the meat far enough ahead, I will let the Rub sit on the meat a couple of days and they are even better...JJ

 

[Rafter H BBQ]

I am one of the Overnight guys. The salt in the rub pulls out moisture then the liquid mixes with the seasoning and soaks back into the meat. I add more rub before they hit the smoker.  Lots of guys just season while the smoker is heating up as they feel it makes no difference...They're wrong. Sorry Gentlemen. The process is called Dry Brining. The salt and returning moisture Tenderizes the Ribs as well as adding flavor. This is done by Pro Chef's all the time. BBQ Comp guys can't do the overnight rest but will get the rub on ASAP...JJ

If I'am wrong, then I can deal with that..... Ya make some great points Chef JJ.... Sometimes overnight doesn't necessarily mean overnight, it's more just a few plus hours in our crazy pad..... Again, great points Chef.... I'll try a true overnighter on them ribbies & see the difference ! Thumbs Up

 

[dtj16]

No worries JJ- not cocky when you know what ur talking about. Wish I had the ability to vac PAC things. How much are those Wade?

 

[flyboys]

Oopps guess that was a little harsh and cocky sounding. :icon_redface:

Not at all JJ! You are one of the ones I follow on here to learn and pick up tips from. You have more training than me! I've "swiped" quite a few of your recipes, including the finishing sauce.

 

[wade]

 How much are those Wade?

The ribs or the vac pack?

 

[dtj16]

Link to that sauce please Fly, I've yet to make any of my own sauces. I do make all my own rubs though. Anyone found store bought rubs better than what one can make at home?

 

[flyboys]

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

 

[flyboys]

Try this one too, my family loved the flavor. If you subscribe to them, they will stay in your favorites

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj