Rib Rub Question

Click on find and search for Fast Eddy's rib rub. I reposted it from another site. I've used it, and it turns out some really fine baby backs.

I'm no expert,so until some come along-I'll give a couple quick thoughts.

We don't usually season until about an hour before they go in the cooker.

It can cure them and leave them "hammy".

Try more rub,but watch you're salt content.

You can use a flavored glaze-lightly,and put it back on the cooker to set for about 15 mins.

"Dry" ribs are often sprinkled with rub as they come off the cooker.

i.e,salt and pepper on a steak.

Change ,increase your wood.

Change brands of ribs.

Sometimes,being around the smoker all day desensitizes us to smoke/flavors.

Switch to spares,which most think have much more flavor than loinbacks.

Look for ribs with more fat for flavor.

Hope this helps a little.

Thanks all.
So Tom you don't marinate over night then? Just do it an hour or so before smoking.


Amy

That is true, Amy. I am the rib cook on Tom's team and I only put the rub on about 30-60 minutes before smoking. We also cook St. Louis cut spares.

Tell us a little more about temps and time on how you cooked your ribs to give us a little more information on your cooking method.

Was on my post "Problem". Anyway 2 sides of baby backs set over night after lots of cookshack rib rub was applied. Smoked at 225-250 for 4 hours with hickory. Meat very tender but little taste.

Amy

Amy i am hard pressed to respond to your problem.
Many here are more experienced in this matter than i am, but lot's of cookshack rub overnight should be plenty spicy.
With garlic salt i cannot imagine the ribs lacking flavor.
I leave you to the "experts".
dick

Amy,

I would think that just adding more rub should do the trick. But I do put mine on the night before, and let them soak in the rub.

If you still don't get enough flavor. I don't want to anger anyone, but you might try another rub. Everyones taste is different, and maybe your just looking for a different flavor. I took third with the Cookshack Brisket rub on Brisket this past weekend, but I like another brand on the ribs. To each his own.

Amy,

I am at a little bit of a loss on what to recommend to you. And a little bit perplexed. I went back to your "Problem" thread and saw that your post respond that your ribs came out perfect. I hope you can understand my confusion.

But since the meat portion of a rib is not that much, flavor on the inside meat will be more from the raw product you are buying. I am not saying you are buying bad ribs, but it is hard to find pork that has much flavor in it anymore due to the genetic lines that most producers pursue. As such, my belief has always been that the flavor profile of a cooked rib will come from the rub, the wood and any, if used, sauce or glaze.

As other posters have pointed out, maybe you need to try some different rubs. A good source is www.hawgeyesbbq.com. I personally use Bonesmokers rub myself. And even though I use Bonesmokers, I do add a few other items to the ribs in addition to the rub such as peppers and turbinado sugar. I know a number of people who use the Cimarron Doc rib rub.

The great part of BBQ is that you get to keep trying until you find the right mixture.

One question before I stop, when you say you don't get enough flavor, do you feel the ribs are lacking in heat(spiciness), sweetness, smoker, etc.

Hope this helps some.

Amy - Have you achieved good flavor with this batch of wood on a different smoke? You might have bad wood. Read my posts - I've had plenty of trouble. Before you give up, try a different batch of a strong flavored wood like Hickory or Mesquite. I am 2 for 4 on batches of Cookshack chunks.

Not enough flavor or not enough smoke? Two different questions.

1. Rub. Not enough flavor. Next time add more rub. Did that work? IF not, the rub just won't carry the flavor, some rubs get old. While it tastes great on your hands, keep in mind a lot of spices loose their flavor the longer they cook.

I'm going to start point these out as "Smokin' Okies 202 Tips, tips for making your Q even better"

Rib 202 Tip Just because you put rub on before you smoke, doesn't mean you can't add some later. Something I do a lot, and I don't hear people talking about it, but just add some rub during the cook. Especially if you sauce at all or spray, just sprinkle a little rub on in the last 2 hours. That spice won't have time to cook off. Doesn't work on everything, but it's an option.

I have cooked many a slab of Baby Back and Spares. I prefer spares but have never had a
problem with flavor. The next time you prepare
ribs, rub with worcester followed by your rub just before they go in the smoker. If you use
a rub with brown sugar etc.. in it it will form
a paste and you will get plenty of flavor with
normally only a trace of sweetness.

Is it possible for wood chunks to loose some of their potency if they are older or does the wood hold its ability to put out good smoke even if its a few years old?

Most of my wood is at least a few years old, bought in chunk form.

quote:

Originally posted by Thunderbyte:
Is it possible for wood chunks to loose some of their potency if they are older or does the wood hold its ability to put out good smoke even if its a few years old?

Most of my wood is at least a few years old, bought in chunk form.

Absolutely. Wood loses a bit of bite as time passes. It's not that bad if you just have to add a bit more wood. Where it sucks is when all the chunks aren't as weak as others. Then when you add a chunk to boost the flavor and it turns out to be closer to normal.....you wind up with too much smoke flavor.

Amy
I've used Cookshack Rub with great results. However, an alternative is WolfeRub. Completely different flavor, but excellent just the same. Good luck

Steve