Dry Rub or Wet Rub?

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  • sz8soon
    sz8soon Posts: 816 Member
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    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
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    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
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    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: 3,311 Member
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    Slather that meat with some olive oil before dry rubbing it.

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

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

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

    Thanks captain obvious
    Wow. You guys are the same rank.
  • SpeSHul_SnoflEHk
    SpeSHul_SnoflEHk Posts: 6,256 Member
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    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
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    wetter is better
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,472 Member
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    got nothing but giggles on this one.
  • Dead_Darling
    Dead_Darling Posts: 478 Member
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    Wet rub






    :laugh:
  • Shauncho49
    Shauncho49 Posts: 132 Member
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    The title sounds so sexual. :laugh:

    I was hoping it was...so disappointed. :(
  • SpeSHul_SnoflEHk
    SpeSHul_SnoflEHk Posts: 6,256 Member
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    So, it all depends on how dry the meat is and how much pressure you are willing to put into your rub. If the meat is a dry meat, and you are going to use a lot of friction and pressure putting in the rub, definitely use a wet rub, otherwise you could damage the flesh. If you are willing to use less pressure and relax your grip as you apply the rub, or if the meat is already a little moist, a dry rub is perfectly fine.
  • jonesin_am
    jonesin_am Posts: 404 Member
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    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.

    ^^This. I always add brown sugar to my dry rubs :)
  • PanteraGirl
    PanteraGirl Posts: 566 Member
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    Lube it up with some oil...then rub it with the dry stuff *licks lips*:tongue:

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