Can I season my ribs and put them in the fridge over night? Gonna try salt pepper and brown sugar as my rub
Can I season my ribs and put them in the fridge over night? Gonna try salt pepper and brown sugar as my rub
by Accurate_Picture5492
24 Comments
mr_poon_
I typically always season my rib s the day before, leave them on top of a cookie sheet and throw them in the fridge.
v3r1n
I don’t do overnight rub on ribs, I feel like the salt pulls out too much moisture and they dry out.
Recommend lighting the fire, and rubbing the meat and letting sit at room temp while the fire gets going so the meat can absorb the rub. They get a little sweat during that half hour or so. Touch up rub and on the heat.
knuckolas-cage
Yes definitely in fact I typically only season my ribs and brisket 12-24 hours before cooking. Lets the flavor work it’s way into the meat fibers, tenderizing and flavoring as it goes. Also if you plan to smoke the meat it gives it a nice pellicle that lends itself to better bark on brisket.
SmokeMeatEveryday88
Yes
yakattackpronto
I always dry brine my cuts the night before (just salt). Brisket, streaks, ribs, butt… All of them.
Every now and then if I want a more peppery flavor I’ll do black pepper, too.
I do the day before, then unwrapped in the fridge. Salt pulls the water out, dry fridge environment helps develop a good pellicle.
rabit_stroker
Yes, let them sit until they start sweating, no more than 12 hours or too much moisture will come out and they’ll be potentially dryer
Futrel
When I rub ribs the night before, they tend to get a “bacon” flavor that I don’t care for. I rub them right before I go out and get the grill prepped and ready to light.
bricanbri
I’d say no more than two hours, or else it’ll almost start curing and “ham the ribs”.
smax410
This is called dry brining and is my preferred method.
HauntingJacket2071
I always put my dry rub on over night sometimes 48 hrs, put in pan and cover with aluminum foil, you can’t fuck it up
Fantastic-Record7057
I wouldn’t add sugar too soon. I typically wait til the last couple hours or so to help eliminate it from burning
KoalaMeth
Cookie sheet with seasoning (must include salt) and cover with Saran wrap to keep the fridge from getting too meaty smelling. Cook next day. You got it!
longganisafriedrice
Leave the sugar off til later. The pepper doesn’t matter.
Public_Enemy_No2
Man, H‑E‑B prices have gone up. Rack looking good though. But, ouch.
tryingtobe5150
Add a mustard base and chili powder to your rub!
texasyesman
I find HEB lately is a little overpriced on pork ribs, Randall’s often beats their price. Nothing wrong with HEB.
hbokc
Absolutely… Some people let them set for 24 to 48 hours…cook them low and slow!!!
Positive_Yam_4499
No sugar till close to the end. It will burn.
Disassociated_Assoc
Always salt them the night before. Don’t need to add any other seasonings or sugar until right before it goes in the pit. Salt is the only seasoning that will penetrate the meat to any appreciable degree.
techtimee
How tall are you OP?
ButtholeSurfur
Yes. It’s preferred.
zippytwd
This is the way
Skiddler69
I always put the rub on overnight, but then my rubs don’t have a lot of salt.
24 Comments
I typically always season my rib
s the day before, leave them on top of a cookie sheet and throw them in the fridge.
I don’t do overnight rub on ribs, I feel like the salt pulls out too much moisture and they dry out.
Recommend lighting the fire, and rubbing the meat and letting sit at room temp while the fire gets going so the meat can absorb the rub. They get a little sweat during that half hour or so. Touch up rub and on the heat.
Yes definitely in fact I typically only season my ribs and brisket 12-24 hours before cooking. Lets the flavor work it’s way into the meat fibers, tenderizing and flavoring as it goes. Also if you plan to smoke the meat it gives it a nice pellicle that lends itself to better bark on brisket.
Yes
I always dry brine my cuts the night before (just salt). Brisket, streaks, ribs, butt… All of them.
Every now and then if I want a more peppery flavor I’ll do black pepper, too.
https://www.seriouseats.com/how-to-dry-brine
I do the day before, then unwrapped in the fridge. Salt pulls the water out, dry fridge environment helps develop a good pellicle.
Yes, let them sit until they start sweating, no more than 12 hours or too much moisture will come out and they’ll be potentially dryer
When I rub ribs the night before, they tend to get a “bacon” flavor that I don’t care for. I rub them right before I go out and get the grill prepped and ready to light.
I’d say no more than two hours, or else it’ll almost start curing and “ham the ribs”.
This is called dry brining and is my preferred method.
I always put my dry rub on over night sometimes 48 hrs, put in pan and cover with aluminum foil, you can’t fuck it up
I wouldn’t add sugar too soon. I typically wait til the last couple hours or so to help eliminate it from burning
Cookie sheet with seasoning (must include salt) and cover with Saran wrap to keep the fridge from getting too meaty smelling. Cook next day. You got it!
Leave the sugar off til later. The pepper doesn’t matter.
Man, H‑E‑B prices have gone up. Rack looking good though. But, ouch.
Add a mustard base and chili powder to your rub!
I find HEB lately is a little overpriced on pork ribs, Randall’s often beats their price. Nothing wrong with HEB.
Absolutely…
Some people let them set for 24 to 48 hours…cook them low and slow!!!
No sugar till close to the end. It will burn.
Always salt them the night before. Don’t need to add any other seasonings or sugar until right before it goes in the pit. Salt is the only seasoning that will penetrate the meat to any appreciable degree.
How tall are you OP?
Yes. It’s preferred.
This is the way
I always put the rub on overnight, but then my rubs don’t have a lot of salt.