Question About Rubs For Pork Back Ribs

Sounds like your thinking right. Too much salt on pork for too long will cure the surface,dry the meat, and could leave a "hammy" taste. Smokin' has taught us that 1-2 hrs before hand is plenty of time to rub. I like to let my ribs set on the counter for 30-45 minutes after rubbing to get a paste look to the surface of the ribs.

Cal's advice is spot on for loin backs weighing in at 2.5-3 lbs @ rack. When it comes to St. Louis ribs, or Spares in the 3 lb+ weight range, you can rub them and let them overnight, as long as the rub you're using isn't too salty. By "too salty", lick a bit of rub off your finger. If the 1st thing you taste is salt, it's salty.

Just as an aside, some rib rubs (besides the one I make myself) that aren't overly salty include:
ButcherBBQ Honey Rub
Williams Rib Tickler Rub
Trim Tabbs Pig Powder
Cimmaron Doc's Rib Rub

Best of luck!

I mixed up a rub and tried the lick test. I could taste all of the spices simultaneously, not just salt, so I think I am OK on the salt. I will apply rub as suggested shortly before I start smoking. Anxious to taste the result.

If the rub has salt in it, I just apply it before the smoke and not overnight. MaxQue might have something there, but I hadn't heard that before. I've used the first two rubs on ribs, and they're pretty good.

I'm thinking MaxQue is talking about comp ribs, while I don't compete, I would think a fella wants to be REAL careful on the timing on the salt. I have judged some ribs that the salt cured the surface just enough that it pulled a sliver with the bite. While this doesn't bother me as a person, we have been instructed by KCBS that the bite should pull clean, so it does bother me as a judge.

quote:

Originally posted by cal:
I'm thinking MaxQue is talking about comp ribs,

Well, yes and no. I will agree that too much salt exposed to meat for too long of time will create a change in texture. To that end I would side with you and SmokinO that 1-2 hrs is plenty of time for non-comp eating.

Salt, no salt, etc.

For ribs, I don't apply rub more than an hour before, regardless. Just don't think it does much good. But lots of people like to do them overnight, in that case, watch out for salt for what the guys said.

The one thing I didn't see was exactly what ribs you have.

"back ribs"

Could be baby back or loin back. Loin back are over 3lbs.

It really pays to know which ribs you're doing AND how much they weigh.

Baby Backs/back ribs can be as little as 1.25 lb and over 3.5 lbs and the differences are enormous in knowing what it's going to do.

I say to also keep good notes and note how much they weighed when you bought them (if you don't have a scale)