British BBQ Society Forums

Most of you will probably know this already. I've done various racks of ribs on the Pro Q. I noticed that some of them had gone a bit sinewy. The texture had gone dry.

I've realised that by putting the rub on over night the meat begins to cure and goes a bit like bacon.

The lesson I've learnt is not to put the rub on until just before they go on the smoker.

Depends on the amount of salt in the rub
Cheers

Simon

That's what I'd have said, if Simon hadn't

Hi

Should all ribs with a rub on be left in a fridge (salt or not) as ive only done ribs twice. How long, over night or a few hours?
Ive only done ribs a couple of times. First time i put the rub on then straight into oven wrapped in foil and second time left them 4-5 hours in foil on the kitchen side.

Im using my oven just to try the ribs and rub, im getting a new bbq soon and have a lot to learn.

Most competitors will apply the rub to ribs about 45-60 minutes before putting them onto the smoker.

Also leave them out of the fridge during this time to warm them up a bit before cooking them.

Thank you Swindon Ed

Im really interested in proper bbq food but im finding it quite challenging. Theres a bit more to it than just chucking some meat on.
Ive asked the wife for some books for xmas to have a good read on it all and get a smoker in the new year to start practising on.

I notice you've another topic on books so I won't mention those. There is a lot of good info to be had on this site, especially if, like me, you will be cooking for home rather then country(comps). Bringing the meat to room temp is essential as Ed suggests. If you put the rub on an hour or so before cooking the fibres will have opened up and taken the rub better then when cold in the fridge in my experience.

Thank you Keith

I will be doing nearly all my cooking at home unless family and friends tell me my food is that good,im not expecting that for a very long time if at all

I'll be getting the books recommended and having a good read before i start cooking big lumps of meat, looking forward to starting though.

Spending alot of time on here reading and other sites that i can find.
Would like to find a good charcoal supply and would farm shops be a good place to get meat from??

many thanks

slatts

slatts wrote:would farm shops be a good place to get meat from??

You should get good quality meat from a farm shop but they have a habit of being expensive as they charge a premium because they are a farm shop.

Personally I'd recommend finding a local butcher that has whole sides of beef and whole pigs in their fridges, as most butchers in the UK will not be familiar with pork butts & whole briskets so you'll need to work with them to get the cuts correct.

Slatts I have a mate who live in Welwyn North I'll ask him which butcher he uses. There are a couple of good farm shops in Herts, there's a great one here in Stevenage BUT as Ed rightly says they are expensive!!!!. Farmers markets are a great way to find local breeders and they are usually up for a visit to the farm. Of course you are supposed to keep the business cards so you can make a follow-up visit Which is why I'm off to Hitchin farmers market in January, it's the last Saturday of the month there is no-way I'm going on 22nd December.....