So how long do you leave dry rub on steak, chicken, turkey, or pork? To season your ribs, rub the seasoning generously on both sides of the rib racks and wrap in plastic wrap or aluminum foil, then refrigerated for at least 4 hours but optimally 24 hours and up to 48 hours.
But remember not to leave it on for more than hours, to prevent drying. You will get slightly more flavor penetration with a longer rest, but there are diminishing returns there too after the first hour or two. As a base, I slather yellow mustard on first and brush it all over the ribs. Using the yellow mustard not only helps the rub stick to the ribs, but the vinegar helps tenderize the rib meat.
Sprinkle some of the rub over the ribs, using your fingers, massage into the rack. With that said, the sole reason people use mustard on ribs as well as other cuts is so that the dry rub adheres better to the meat.
Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. Place the racks of ribs in the refrigerator overnight to let the dry rub flavors penetrate the meat.
Rub the seasoning all over the rib meat and bones. Just like Mustard, the vinegar and water gets burned off. However, in this case you're left with spicy notes from the chili pepper extract and sweet from the sugar and molasses.
Most households have some form of oil on-hand. My house uses olive oil a lot and we typically pay more for a better brand. For this reason alone, I typically don't use Olive oil as a binder, simply because it's expensive. It's fairly common for people to use apple juice when they perform a Texas crutch because pork and apple juice compliment each other well.
Assuming you're going to liquid wrap your ribs with apple juice, you'll also have it on-hand to use as a binder. It's also common for people to use a mixture of water and apple cider vinegar to spritz the meat throughout a cook in order to prevent bark from drying out. Again, distilled vinegar and water are burned off and you're left with spicy notes from the cayenne peppers. I've personally never tested using mayonnaise a as a binder, however I know people use it.
It's also a fairly neutral option based on ingredients. There are also people who opt to apply their mustard after they've applied dry rub. While I've never heard her say exactly why she does it after as apposed to before, her reasoning is the same, so the rub sticks to the meat better. Melissa will dry rub her ribs with her rib rub, apply a mustard layer, and then a layer of turbinado sugar.
Apart from Mayonnaise, I've tried all the above. Personally, I opt to use mustard or no binder. When I'm not using a binder, I typically wake up early and allow the rub to stand on the meat for hours before smoking and the end result is the same.
The best part about Barbecue as a hobby is that you get to experiment with everything you do. Try using a different binder and see what you like best. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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Heat grill to medium high heat. Grill is ready when coals turn white. Place ribs directly over the flame for a few minutes on each side to ensure they get a good sear and color. Transfer ribs to the other side of the grill where direct heat is not under them. Cook for hours or until tender. If using a BBQ sauce to finish ribs with, brush on sauce a few minutes before ribs are finished cooking.
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