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1

A dry rub overnight will allow it to have a stronger taste of the rub the next day. What you use as a rub has a lot to do with it. Any salts will affect the meat overnight. Your just going to have to try it both ways and see which you like better. I enjoy overnight rubs and their stronger flavor on my meat. Wet rubs penetrate a lot better especially with ...


1

Your mixture should have sufficient salt, sugar, and acidity for it to be safe in the refrigerator for 1-2 weeks. Absent any professional canning methods and equipment, I would not trust it beyond that. There's no reason you should not be able to freeze your sauce. Though you may want to omit he oil, as it will separate. Or you could put an emulsifier like ...


1

Texture and moisture have a lot to do with how you cook your ribs, and very little to do with using rub. Leaving rub on your ribs overnight can allow for more penetration of flavors into the meat, but it may not even be noticeable. You do run one risk, though, if your rub contains salt. It can begin to cure your ribs, to a small degree, which gives them a ...


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If it's any good, it will be gone long before it goes bad in the refrigerator. :-). I've saved my homemade barbecue sauce for at least two weeks in the fridge. Store-bought barbecue sauce lasts for months. You do need to put it in a sealed container.


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Many people have strong opinions on when to apply a rub -- some say to allow at least a few hours and preferably overnight. Others literally apply it as they are putting them in the smoker/oven. Since people do it both ways and both claim to end up with terrific, moist ribs, whatever effect this might have is probably small. It may change aspects of the ...


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TLDR; This method is used many professionals for smoking ribs. Each number signifies the number of hours per phase. Smoke as normal for 3 hours, followed by 2 hours cooking wrapped in foil, and finally 1 more hour unwrapped and finish with bbq sauce and/or on direct flame for appearance. Unabridged version Three The first phase is the smoking phase. ...


1

What I've found though a great deal of research and trial and error is that soaking, not soaking to get the best condition is dependent on many factors. If you think about it if the moister of the wood was critical, why wouldn't you smoke with green wood. Though some green woods give off a more acrid smoke. First is the type of smoker you're using. What ...



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