Spare Ribs-How to Rub?

[bigdlu75]

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!

 

[chinanick]

Never used a binder since I hate the taste of mustard.
Plus I do a quick hr or 2 for rubs or I feel like it can over power the tatste of the meat

 

[chef jimmyj]

Mustard, Etc is not really needed because most of the time, and depending on the rub, the meat surface is usually plenty moist enough to hold the rub.. I have used mustard before and it has not had a negative impact on flavor resting overnight. I don't add mustard to Pork because my rub is fine grained. However, I do rub Beef with mustard because my beef rub is quite coarse and needs help to stick...JJ

 

[SmokinAl]

Just for the fun of it you may want to try rubbing the ribs just an hour or so before smoking them.

No binder needed.

This way you get more of a pork taste than a rub taste.

I just did some ribs with nothing on them, no rub, no sauce.

Just smoke & pork!

http://www.smokingmeatforums.com/t/263432/naked-ribs-no-rub-no-sauce

It's something to think about!

Al

 

[chilerelleno]

I use mustard sometimes.
It adds no noticeable flavor that I can discern, but sometimes it adds some color under the rub.
I like it cause I can get a really thick rub on for my Butts/Shoulders, and that means a decadently thick bark.

No, a binder really isn't needed if sitting overnight and it has a good bit of salt, especially when plastic wrapped.

 

[bigdlu75]

Thanks for the input everyone. I ended up doing a layer of mustard the morning of. As most people pointed out, it didn't have any impact on flavor. I can't say as though it had a noticeable impact on flavor compared to my usual method either. The point about rub coarseness is interesting and I'm thinking there is probably a lot to that.

I definitely will be trying some new ways with maybe little or no rub, and working from there to see just I'm doing to the natural flavor. If nothing else it was fun to add a new step, and in the end that's the biggest reason why we do this, right?

IMG_2394.JPG

• bigdlu75
• Jun 12, 2017

 

[bigdlu75]

After looking at the picture I was reminded of what difference my wife and I did notice in this cook. They seemed more tender than normal. They were genuinely Fall off the bone tender, which I'm not a fan off and I know isn't the goal. Could the acidity of the mustard have broken down the meat beforehand to the point it was too tender after the cook?

 

[unclebubbas bbq]

I always use mustard and you can't taste it at all. I stopped doing it the day before and rub my ribs just prior to going on the smoker

 

[sauced]

I usually do the mustard and rub the night before, and my ribs MUST be FOB as per the Mrs. (Lol) So my chances to try different methods are limited! Thinking of trying Al's naked ribs.

BTW....your ribs look real good!!!

 

[bigtrain74]

No mustard needed. some EVOO and your good to go!

 

[chilerelleno]

BigDLU,
those are some good looking ribs, I'd hit a half rack of those any day.

 

[chef jimmyj]

The vinegar in mustard has very little impact on tenderness...JJ