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Smoking Ribs tomorrow
Posted on 6/17/23 at 1:48 pm
Posted on 6/17/23 at 1:48 pm
I normally just season them up in the morning. However, I am curious if I should season, wrap and let them sit in the fridge overnight. Any suggestions? Thanks.
2
Posted on 6/17/23 at 1:53 pm to TDTOM
I’ll season and wrap ribs and butts in plastic wrap overnight.
Posted on 6/17/23 at 1:54 pm to TDTOM
I season mine before I go,out to start my chimney. By the time the pit is ready it’s usually about 90 mins before I put them on. Just make sure it’s enough time to let the rub dissolve and the ribs look wet.
Posted on 6/17/23 at 2:01 pm to t00f
I plan on putting them on around 11:00 tomorrow. Is it possible to have them sitting seasoned too long?
Posted on 6/17/23 at 2:25 pm to TDTOM
No issue. I tend to do it more with a butt tho.
Posted on 6/17/23 at 2:40 pm to TDTOM
quote:yes, but that would depend on how long, how much salt is in your rub, and how much rub you apply.
Is it possible to have them sitting seasoned too long?
In my experience, 12-24 hours with a 1.5-2% salt mixture is a safe guideline to follow for preseasoning meat (Edit to clarify that the percentage of salt is relative to the mass of the product being seasoned and not the additional ingredients in the mixture).
Once you exceed 36 hours and 3% salt, the protein strands start to be negatively affected, respectively.
This post was edited on 6/17/23 at 2:46 pm
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