Quote:
Originally Posted by mosesbotbol
I also remove the false rib meat (flap) on the back and square the whole ribs a little. If that means cutting off a couple of short ribs, so be it. The WSM is only so wide.
In addition to the rub, which I am not that picky and do not follow a recipe, I'll use a little Worcestershire sauce before the rub and/or little maple syrup or molasses.
I season to how I feel at that moment and how much time I have. Basically all the rubs are 50% salt, the rest spices and some herbs.
I like Crazy Dave's BBQ sauce as it is a deal at Costco and does not compete with ribs. Cattleman's is decent too.
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Is that a true statement? I am not that familiar with commercial rubs.
Personally I use very little if any salt in my home made rubs. I feel it will pull moisture out of the meat. I do salt once the meat comes off though.