rub Question

[mowse73]

Hi Everyone.

I have noticed that when i put a rub on my meat it will always turn out dry. Is there anything that can be done to counter this.
Or is that the whole point of using a dry rub?

thx

Martin

[Swindon_Ed]

Are you spraying them with apple juice?

Also do you wrap them in foil? If do you put anything in the foil?

Finally do you sauce your ribs at the end?

[JEC]

Is there a lot of salt in your rub? Also how long do you leave it on for?

[mowse73]

Is there a lot of salt in your rub? Also how long do you leave it on for?

there is not too much salt on the rubs i have tried.

with lamb ribs i would leave the rub on for quite a few hours.

the other meat i tried rub on was chicken and that seemed to be very dry.

[mowse73]

Are you spraying them with apple juice?

Also do you wrap them in foil? If do you put anything in the foil?

Finally do you sauce your ribs at the end?

Hi Ed.

i haven't used foil before and i dont put sauce on.
I do spray them with apple juice frequently.

thx for replys guys.

[JEC]

there is not too much salt on the rubs i have tried.

with lamb ribs i would leave the rub on for quite a few hours.

the other meat i tried rub on was chicken and that seemed to be very dry.

With ribs much more than 6 hours in my opinion is too long and dries the meat out when you use a rub, maybe a wet marinade would help you out. Did the chicken have skin and bone or was it breast fillets? Breast will dry out really quick, it's best to just hit hot and fast and marinade rather than rub although depending on the size of the breast a rub will be OK if it's on the larger size