British BBQ Society Forums

Hi Guys,

Had a bit of a problem with a cook yesterday, did 5 racks of ribs, but by the time I had got them onto the rib rack to go on the BBQ, most of the rub had fallen off, a lot of it perhaps on the preparation board. Does anyone have any good tips on getting around this issue? I had rubbed the ribs with mustard first.

Next question: rib racks, in such close proximity to each other there was a lot of moisture and it seemed like very little bark (what's left of the rubs) was caramelising.. any way around this? 2 rib racks I've used both seem to have this issue and I can't say I'm a fan of them.

To be fair the ribs didn't turn out too bad in the end though


Cheers!

Jaba

ok first question, how long had the rub sat on there before you put the ribs on? Rub will solidify and should not be a crumbly powder when you put them on to cook. If you didn't have powder on there then you have it right.

If you are worried about rub coming off during the cook some people use Frenchs to bind the rub onto the meat

Hi Toby,

Rub wasn't on long, less than 15 minutes I believe. I did one, then removed membrane of the next one then applied french's and then applied the rub. There was nor crumbly bits, but it didn't seem as thick as I normally go for. I wonder if the moisture from the rib rack was preventing the bark forming?

Add a thin layer of either olive oil or mustard (French's American mustard) to the ribs before applying the rub

Thanks chaps, I do ramble a lot and it was lost in a lot of text. I applied French's first then the rub

I'd avoid pure oil as I would think it would act as a barrier and stop the flavours from penetrating, stick with the Frenches and just maybe leave the a while longer, I don't use mustard of any sort but haven't come across this problem before.

it sounds like it is a time issue, leave them for about 30 mins

After applying the rub leave it for 30 minutes?
Weird having no trouble at all with a big pork shoulder and brisket today!

Thanks guys, great advice as always

for a comps I apply the rub and leave on chicken (one side at a time) for 20 mins. Ribs i leave for 30 mins and pork and brisket at least an hour.

Awesome thanks for the tips Toby! much obliged