How much rub to use?

[hikeinct]

Hey guys... New to the smoking scene . Made baby back ribs last week in my SI1, turned out a little dry. I was wondering if the amount of rub you put on the meat can affect the tenderness? I used the 2 2 1 method. This week will try and not open smoker until last hour of cooking to put some BBQ sauce on. Have any good rub suggestions? One I used from store was not great.

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[mizzoufan]

Dave, there are a bunch of rub ideas both in the rub section and in the pork section (rib threads).  Many of us make our own, even if it's a recipe such as memphis dust but there will be some store bought options in there too.

[swthorpe]

I don't know that too much rub would dry the meat...did you let the ribs sit overnight in the fridge after the rub?  This might help.   Most of us now use the "no peaky" method for ribs...let them go 4 to 4.5 hours, and then if you want, you can remove and sauce before the last hour or so of the smoke.   I take my ribs out at 4.5 hours, sauce them, and then back into the smoker for the last hour.   This is an optional step, but one that my family likes.

[jcboxlot]

Rub amount should matter as noted above.  Next time try a juice box, small foil pan with liquid and place it right next to touching the metal smoker box. 

For me that makes the difference. 

Maybe temp was too high?

[SuperDave]

My preference on amount is that I don't care for standing rub on my meat.  They call it "rub" for a reason.  LOL!  Sprinkle a liberal amount of rub on but only so much is going to stick if you actually get in there with your hands and start massaging it a bit. 

[DivotMaker]

For a tasty, off-the-shelf, option on pork, try Famous Dave's Rib Rub.  It's my "go to" rub for butts and ribs.  Good mix of sweet and heat, and a really good flavor (and it's not all paprika, like a lot of rubs).

[gloksrule]

would not removing the membrane make them dry?

[SuperDave]

would not removing the membrane make them dry?

No, that is pretty much SOP. 

If a foiled rack of ribs comes out dry, it is either because they were way over cooked or it was just a bad rack to begin with.  Repeating known, proven formulas in our smokes produces a majority of successes but an occasional dud.  Not all pieces of meat were created equal.  Competition cooks make multiple racks of ribs for just this reason.  They want to be able to pick out the best ribs for turn in knowing that they all won't turn out the same. 

[swthorpe]

I saw something recently (can't remember where) that suggested leaving the membrane on to help with moisture, but I think this does not apply to the SI smokers.   I always remove the membrane and the ribs are done within 5-5.5 hours with no problem.    I don't know that I would like ribs with the membrane on the ribs.

[DivotMaker]

I don't know that I would like ribs with the membrane on the ribs.

I know I don't.  Been there, done that, won't do it again!

[elkins20]

Then there are the crazy people like me that like to eat the membrane.

[DivotMaker]

Then there are the crazy people like me that like to eat the membrane.

Hehe... To each his own, Bill!    Pretty sure you're the first, at least that I know of!

[Pork Belly]

I make ribs and butts look like a sandy beach.

[DivotMaker]

I make ribs and butts look like a sandy beach.

+1!  It's the "Great Bark" beach!

[elkins20]

On a slab of ribs tonight I slathered with mustard then coated with famous Dave's rib rub. I used 2/3 of the bottle and it looked to be quite thick. Did a little massage then added a bit more to look like a crust. Oh the bottle was 5.5 oz when full.