How long ?

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dogthebear
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How long ?

Post by dogthebear » Thu Apr 02, 2009 9:55 am

Hi,,
90% of the time I do ribs ,, it's an on the spot, impusle decision.......
(i e- oh wow , ribs on sale,,, must buy,, go home and fire up the smoker)

well,, this Saturday , I'm hauling the traerger to my buddy's house,, and doing ribs for about a ten guys..

So , since I have the time to think about this, (ahead of time),
How long would be the optimum amount of time, to let the ribs sit with the dry rub on them, prior to going on the smoker?

1 hour ,, 24 hours ,, or does it matter ?

Thanks
MikeDoc.

Earl
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Re: How long ?

Post by Earl » Thu Apr 02, 2009 10:38 am

Hi Mike:

Myself, i very seldom put rub on any longer than 1 hr before i smoke them but it also bepends on how much salt you have in your rub.

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Christopher
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Re: How long ?

Post by Christopher » Thu Apr 02, 2009 1:27 pm

I'm with Earl, I leave the rub on long enough for the meat to 'sweat' (maybe 15 minutes) and chuck 'em on.

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roastntoast
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Re: How long ?

Post by roastntoast » Thu Apr 02, 2009 2:25 pm

I have very little salt in my Rub . I put the rub on the night before when I can.

Jules

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Re: How long ?

Post by Earl » Thu Apr 02, 2009 2:40 pm

Jules:

Not being smart but do you notice a big difference when you do this, that is if you have tried the rub just before smoking. If it's a time issue ( meaning trying to save time on the day your cooking ) then okay but we cooked 150 racks downtown toronto & 3 of us had them done it no time. Now in saying that we did remove the back membrane the night before because that did take time.

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dogthebear
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Re: How long ?

Post by dogthebear » Thu Apr 02, 2009 2:48 pm

Thanks for the input guys.

I did a batch of ribs a couple of years ago, and something happened on the saturday , after I had applied my rub... so anyway , I cooked them on sunday , and I can't recall if there was any noticable difference...........but I do recall them being some of the damn tastey'st ribs I've ever had. Also remember too much cayane pepper for my buddy,, and him saying it haunted him for days afterwards. tee hee.

I'm gonna try it,, and I'll let you know if I think it's better, worst, or totally irrellavant.

Cheers!!!
MikeDoc

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roastntoast
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Re: How long ?

Post by roastntoast » Thu Apr 02, 2009 3:46 pm

I've noticed that when I used some rub with too much salt they tasted like ham . That's when I did them the night before. Now when I use my own rub with very little salt I have no problem .Once I take off the membrane it does not take much more time to add the rub. My brother does his that way in his restaurant as well and they turn out awsome as well.

Jules

dogthebear
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Re: How long ?

Post by dogthebear » Thu Apr 02, 2009 3:55 pm

I don't use very much salt in my dry rub.

I use brown sugar ,, but I keep hearing about this "other" type of sugar that's better..?

What's that all about ?

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roastntoast
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Re: How long ?

Post by roastntoast » Thu Apr 02, 2009 4:00 pm

Turbinado Sugar. Does not burn like Brown sugar does

Jules

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Re: How long ?

Post by Dkoster » Thu Apr 02, 2009 4:11 pm

And Turbinado sugar is just large flakes of brown sugar, the name actually comes from Turbin - what they use to spin the sugar when it's really wet. This was a byproduct that they actually threw away at one point. There is another type of sugar - think it's florida sugar which is exactly the same thing but someone owns the rights to Turbinado Sugar.
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dogthebear
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Re: How long ?

Post by dogthebear » Thu Apr 02, 2009 4:15 pm

thanks ,, ,

I trust my local Super Independant will carry it ..................

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roastntoast
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Re: How long ?

Post by roastntoast » Thu Apr 02, 2009 4:16 pm

You can find it all over the place

Jules

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Christopher
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Re: How long ?

Post by Christopher » Thu Apr 02, 2009 5:42 pm

Some stores carry it with the product name: Sugar in the Raw.

Some places might call it Demerara sugar. Turbinado, Demerara, Sugar in the Raw it's all the same stuff.

dogthebear
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Re: How long ?

Post by dogthebear » Thu Apr 02, 2009 6:40 pm

ok , Sugar in the raw,,,,,,,,,,,,I've heard of that............

back in the late 80's ,,, used to do my coffee and a bagel at Druxeys,,, and they always had sugar int he raw..................

MikeDoc.

dogthebear
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Re: How long ?

Post by dogthebear » Tue Apr 07, 2009 2:57 pm

Hi ,
I rubbed my ribs on Friday night. Used a brown sugar rub,, ( I figured I may as well use it up, cause I don't bake).

I used very little salt,, literally 1 teaspoon,,

anyway,, they looked and smelled awesome when I took them out to bring them up room temp.

Final product was some of the best ribs I've done. I'm thinking the extra time in the rub does help,,, probably as basic as the rub penetrates the meat further.

I'll tell you one thing ,, it didn't hurt!!
MikeDoc

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