Preping ribs

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We just recieved our SM150 and with it came a gallon of rib rub. On the lable it says to sprinkle the rib or add a small amount of hot water to the rub and paint the rib. Of those who use this rib rub who sprinkles and who paints? Maybe I should use the terms wet or dry. I would like to see comments on both methods. I tried the wet method last night. Seems to make less mess and a more effecient use of the rub. Also if the wet method is used what are suggested amounts of water to rub? Does anyone use liquids other than water? We cooked our ribs last night for 5 hours (full spares) and only opened the door once to move the bottom rack up. Keep stokin and smokin.

5/19/0612:40 AM

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williesqMember

Hi 1 hawsfli,
I sprinkle my ribs,it's a matter of taste I think. You might try both ways and see what works for you. As for the amount of water, that depends on how much rub you are making up. Just add enough to make it so you can paint it on.
How do you like your 150 ? Was the 5 hours enough time to give you the tenderness you wanted? I was wondering, because you said you opened the door and checked on them.

5/19/067:38 AM

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tomMember

I'd guess you could spritz 'em with a little apple juice,if you wanted.

Usually, by the time you get them trimmed up,they are moist enough to hold the rub you shake on.

Remember ribs have little meat to bone,so they do'n take too much seasoning.

5/19/069:33 AM

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Former Member

I sprinkle my rubs on the ribs. I agree with Tom. They are plenty wet by the time I prepare them. I generally smoke mine for around six hours.

5/19/0612:00 PM

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1hawsfli (Guest)

Sold as a special today. $18 a rack. Two customers called back to give a critique. Taste was a little on the spicy side but well liked. Had them critique the CS mile bbq sauce also. Consencious was the sauce was sweet alone but went well with the CS Ribrub. How do customers in other parts of the country feel about the spicyness of the CS Rib rub? Both felt the degree of doneness was just right. I shook hands with the bones before pulling them last night. My personal feeling was that perhaps another hour of cooking would not hurt. Keep stokin and smokin.

5/20/0612:07 AM

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ribdogMember

If you want to cut the spiciness, just use some turbinado sugar in addition to the rub. Or just glaze the ribs with the mild sauce before you sell them.

5/20/0611:12 AM

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