HELP HELP HELP with baby backs

Discussion in 'Pork' started by sammysound, Jun 12, 2015.

  1. so i started prepping some baby backs for a bbq tomorrow 

    made the rub:

    1/2 cup kosher salt

    1/2 cup peppercorns

    1/2 cup turbinado

    and blobs of garlic powder, onion powder and paprika

    so here's the problem, rubbed the ribs, and after as i was washing the mixer, i tasted a little rub and i immediately tasted way too much salt, should i wash the ribs off and start again?  will the saltiness go away by tomorrow?

    we have people coming over so i don't want to F this up

    thanks everyone in advance
     
  2. bmaddox

    bmaddox Master of the Pit

    Yes wash it off. You have basically dry brined the ribs and that salt will continue to absorb into the meat as it sits. Once it is absorbed there is no getting it back.
     
  3. bmaddox

    bmaddox Master of the Pit

    When I was reading the recipe I instantly thought "that is a lot of salt" before I even got to your comment. 

    Salt is a key ingredient in a rub but when it comes to ribs it is easy to overpower them. There is not a lot of meat and a ton of surface area so you will be getting a large amount of that rub in every bite.
     
  4. timberjet

    timberjet Master of the Pit

    You can soak them in water overnight and change the water out a few times. You probably have already made salt pork so this is the only way to get the salinity down. Get a good rub recipe from Jeff or search the site, there are hundreds. That is a lot of salt in your mixture. Like way too much.
     
  5. Are you cooking the ribs tonight? or tomorrow?

    If you applied the rub already for tomorrow, I'd say it's much too early. No more than an hour or two before is what I've always gone by or you can create an unflattering hammy flavour. It is a matter of opinion but I prefer the rub to not sit overnight.
     
  6. so at this point i just washed them off, should i even bother putting anything on them again?

    or just hope the salt hasn't penetrated too deep and throw on the wsm tomorrow?
     
  7. bmaddox

    bmaddox Master of the Pit

    How long was the rub on them? It takes hours for the salt to soak in. If it has been over 4 hours then I would soak them as @timberjet  said. If it was just a few minutes then you will be fine. I would just put them back in the fridge and rub them with a low salt rub in the morning.
     
  8. rub was on for 1/2 hour, if even maybe 20 min - i have them soaking right now in water

    thanks everyone for coming to the rescue-i don't know what i was thinking ( i rarely follow a recipe exactly -the one time i do, it turns out to be a salt-lick)

    ps my head is still pounding from the little taste of rub/salt that i tried (next time ill remember to try it before i put it on the meat )
     
    Last edited: Jun 12, 2015
  9. timberjet

    timberjet Master of the Pit

    I would suggest you get a good rub recipe like Jeff's Rub. Jeff is the owner of this website and sells his rub and sauce recipe to pay for this wonderful recource that is so great. I have it and am hooked. It is really good. The sauce is not bad either.
     

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