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3 replies

rub came off

S southdakotaMember
LeGout Ham Base - This is a very heavy base that is like a thick paste.
Extra Virgin Olive Oil
Red Wine Vinegar
Dark Brown Sugar
CS rib rub
This is the receipe that I used for some baby backs. 1/2 cup olive oil, 1/2 cup red wine vinegar 1/2 cup CS rib rub and added enough brown sugar to make a paste. I made it the night before and put in the fridg. Rubbed on the ribs and placed ribs in rib racks in the FEC100. All the rub dripped off. I made this before but didn't use rib racks. Would making in the night before have anything to do with it dripping off??? Can I do anything to keep it from coming off???
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FM Former Member
I think the moist nature of the rub combined with the ribs turned sideways and heat in the smoker caused it to slide right off.

I think the only way to keep that particular rub from coming off would be to lay the ribs flat. Other than that I would say you needed a dryer rub.


Of course there's always the old cheesecloth trick. Rub the ribs, wrap them in cheese cloth and in the racks they go. The cool thing about cheesecloth is that it allows for smoke to get through as well as liquid from a spritz.
FM Former Member
Like Crony said, that's a pretty liquid rub, it's more of a slather.

If you want those flavors there, maybe put it on, say 2 hours prior and let it sit.

Also agree with gravity having an effect. Do them without the racks. Put them meat side up for 1 to 2 hours to let the moisture evaporate.

And get rid of the ham base, unless you want hammy ribs Big Grin

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