Dry Rub or Wet Rub?

tomomatic
tomomatic Posts: 1,794 Member
edited January 21 in Recipes
I'm just not a fan of dry rub. I don't think I've ever had it prepared properly.
I've always preferred my ribs with a wet rub marinade?

This is the last one that I've tried and the ribs just came out dry: http://allrecipes.com/recipe/bbq-spice-rub/
I used less salt, and more cayenne than the recipe called for. Should I be marinading this in some kind of juice before I apply the rub?
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Replies

  • Espressocycle
    Espressocycle Posts: 2,245 Member
    Optimum sugar/salt radio allows the salt to first pull juices from the meat and then pull them back in along with the sugar. This partial curing process is what prevents the meat from drying out. It requires at least 24 hours.
  • Cr01502
    Cr01502 Posts: 3,614 Member
    Wet rub totally.

    balls_zpsa376be98.gif
  • _SABOTEUR_
    _SABOTEUR_ Posts: 6,833 Member
    It's only appropriate to dry rub if the meat still has it's skin on. If the skin has been removed a wet rub is for the best.
  • gonnamakeanewaccount
    gonnamakeanewaccount Posts: 642 Member
    The title sounds so sexual. :laugh:
  • Crankstr
    Crankstr Posts: 3,958 Member
    this made me hungry.
  • MB_Positif
    MB_Positif Posts: 8,897 Member
    Slather that meat with some olive oil before dry rubbing it.
  • capnrus789
    capnrus789 Posts: 2,736 Member
    Wet please. Dry chafes.
  • Capt_Apollo
    Capt_Apollo Posts: 9,026 Member
    The title sounds so sexual. :laugh:

    Thanks captain obvious
  • Iron_Maiden
    Iron_Maiden Posts: 326 Member
    Dag flab it I hate when posts are misleading! :sad: :sad: :sad:
  • Unknown
    Unknown
    This content has been removed.
  • NutellaAddict
    NutellaAddict Posts: 1,258 Member
    The wetter the better.
  • whierd
    whierd Posts: 14,025 Member
    Starting out dry is fine as long as you are careful, but a wet rub is where the magic happens.
  • DavPul
    DavPul Posts: 61,406 Member
    I'm just not a fan of dry rub.

    Me neither
  • katy_trail
    katy_trail Posts: 1,992 Member
    Dag flab it I hate when posts are misleading! :sad: :sad: :sad:

    gets me everytime :laugh: :laugh: :laugh:
  • iulia_maddie
    iulia_maddie Posts: 2,780 Member
    Wet rub. No one likes chaffing.
  • chileheadmike
    chileheadmike Posts: 78 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    1 part white sugar
    1 part kosher salt
    1/2 part brown sugar
    1/4 part chile powder
    1/4 part paprika
    1/8 part ground cumin
    1/8 part oregano
    1/8 part onion powder
    1/8 part garlic powder
    then add some: red pepper, black pepper, white pepper

    I use spare ribs that I've trimmed to St Louis style.

    Remove membrane from concave side.

    Sprinkle generous amount of rub on convex side, no need to rub in.
    Sprinkle a little on concave side.
    Wrap and refrigerate overnight.

    Remove from fridge the next day and unwrap.
    Allow to come to room temp while firing up the smoker.

    Use lump charcoal with 3 or 4 unsoaked chunks of hickory, apple, pecan or your favorite wood.

    321 method:
    Heat smoker to 225 to 250F

    Smoke unwrapped for 3 hours
    Wrap in foil, place back in the smoker for 2 hours
    Unwrap and place back on the smoker for 1 hour.

    No need to mist or baste.
    If you want sauce, add it the last 15 minutes of the cook time.

    Let rest for 10 to 15 minutes after removing from smoker.

    Slice 'em up and eat 'em with plenty of cold adult beverages.


    (Note: Too much of this is why I'm here)
  • sz8soon
    sz8soon Posts: 816 Member
    Should I be marinading this in some kind of juice before I apply the rub?

    Depends on what you are preparing it for :wink:
  • Nightterror218
    Nightterror218 Posts: 375 Member
    I do ribs often. I use a dry rub and then at the end of BBQ i smother in BBQ sauce and finish it off that way.

    I love to smoke my ribs and I sear them with the BBQ sauce over direct heat for the juicy and crisp texture.

    In crock pot you can make ribs also ( i do in Alaska when too cold to BBQ for hours outside). And I use dry rub and then BBQ for last hour in crock pot.
  • Nightterror218
    Nightterror218 Posts: 375 Member
    Wet rub. No one likes chaffing.

    you like to apply oil before?
  • iulia_maddie
    iulia_maddie Posts: 2,780 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    1 part white sugar
    1 part kosher salt
    1/2 part brown sugar
    1/4 part chile powder
    1/4 part paprika
    1/8 part ground cumin
    1/8 part oregano
    1/8 part onion powder
    1/8 part garlic powder
    then add some: red pepper, black pepper, white pepper

    I use spare ribs that I've trimmed to St Louis style.

    Remove membrane from concave side.

    Sprinkle generous amount of rub on convex side, no need to rub in.
    Sprinkle a little on concave side.
    Wrap and refrigerate overnight.

    Remove from fridge the next day and unwrap.
    Allow to come to room temp while firing up the smoker.

    Use lump charcoal with 3 or 4 unsoaked chunks of hickory, apple, pecan or your favorite wood.

    321 method:
    Heat smoker to 225 to 250F

    Smoke unwrapped for 3 hours
    Wrap in foil, place back in the smoker for 2 hours
    Unwrap and place back on the smoker for 1 hour.

    No need to mist or baste.
    If you want sauce, add it the last 15 minutes of the cook time.

    Let rest for 10 to 15 minutes after removing from smoker.

    Slice 'em up and eat 'em with plenty of cold adult beverages.


    (Note: Too much of this is why I'm here)
    Excuse me, but you put that where??
    FyoWqeP.gif
  • sz8soon
    sz8soon Posts: 816 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    Allow to come to room temp while firing up the smoker.
    No need to mist or baste.
    (Note: Too much of this is why I'm here)

    so you are saying you are not a master baster?
  • chileheadmike
    chileheadmike Posts: 78 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    Allow to come to room temp while firing up the smoker.
    No need to mist or baste.
    (Note: Too much of this is why I'm here)

    so you are saying you are not a master baster?

    Anything to burn calories, right?

    And I'm sorry, but I don't know what iulia_maddie is referring to.
  • jennyrebekka
    jennyrebekka Posts: 626 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    Allow to come to room temp while firing up the smoker.
    No need to mist or baste.
    (Note: Too much of this is why I'm here)

    so you are saying you are not a master baster?

    marry me
  • MassiveDelta
    MassiveDelta Posts: 3,271 Member
    Slather that meat with some olive oil before dry rubbing it.

    YES PLEASE
  • ghdsmais
    ghdsmais Posts: 31 Member
    Excuse me, but you put that where??

    I am liking where you are going with this!!!!
  • Gordon_L
    Gordon_L Posts: 4,475 Member
    The title sounds so sexual. :laugh:

    Great minds think alike! ha ha
  • SpeSHul_SnoflEHk
    SpeSHul_SnoflEHk Posts: 6,256 Member
    The title sounds so sexual. :laugh:

    Thanks captain obvious
    Wow. You guys are the same rank.
  • SpeSHul_SnoflEHk
    SpeSHul_SnoflEHk Posts: 6,256 Member
    I've been barbecuing for years. Both home and competition. Here's my basic rub:
    1 part white sugar
    1 part kosher salt
    1/2 part brown sugar
    1/4 part chile powder
    1/4 part paprika
    1/8 part ground cumin
    1/8 part oregano
    1/8 part onion powder
    1/8 part garlic powder
    then add some: red pepper, black pepper, white pepper

    I use spare ribs that I've trimmed to St Louis style.

    Remove membrane from concave side.

    Sprinkle generous amount of rub on convex side, no need to rub in.
    Sprinkle a little on concave side.
    Wrap and refrigerate overnight.

    Remove from fridge the next day and unwrap.
    Allow to come to room temp while firing up the smoker.

    Use lump charcoal with 3 or 4 unsoaked chunks of hickory, apple, pecan or your favorite wood.

    321 method:
    Heat smoker to 225 to 250F

    Smoke unwrapped for 3 hours
    Wrap in foil, place back in the smoker for 2 hours
    Unwrap and place back on the smoker for 1 hour.

    No need to mist or baste.
    If you want sauce, add it the last 15 minutes of the cook time.

    Let rest for 10 to 15 minutes after removing from smoker.

    Slice 'em up and eat 'em with plenty of cold adult beverages.


    (Note: Too much of this is why I'm here)

    :noway: :noway: :noway:
  • stetienne
    stetienne Posts: 560 Member
    wetter is better
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,474 Member
    got nothing but giggles on this one.
This discussion has been closed.

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