Rub and ribs...

[jshively]

Ok did 3 slabs of ribs today each with a different rub recipe. Got bored and started getting creative. 2 of the slabs were done with a combinations that had about 1/4-1/2 cup of salt. To be fair it was for a large batch and have a tone left but the 3rd one I just used a couple tablespoons.

The 1/2-1/4 ones were basically garlic salt, onion salt, and regular salt combinations.

The ones that were heavy in salt did not give up the bone. I could not pull the bone cleanly away at all and it could not have been ate clean either. However, the one that was just a couple tablespoons of salt had no problem in fact out of the 3 it was the one everyone liked the best.

Is there something with ribs and salt that causes the meat not to give up on the bone.

All 3 sat overnight in the same fridge, they were on the same pit in about the same area at the same time.

[JamesB]

I think the difference would probably not be in the rubs, just fact that all pieces of meat cook differently... For instance, I can take 10 racks of spares or BBs and put them all on at the same time and each will usually come off at a different time due to the way they cook... Works the same way for briskets, butts etc... no matter what rubs I use...

James.

[TexLaw]

JamesB is probably right about it just being variation in slabs. If I had to take a stab on a salt effect, though, it would have to do with the saltier rubs drawing more moisture out of the meat. You would probably see a similar effect from a rub with a lot of sugar.

Moisture is important to gelatinizing the connective tissue. Reducing moisture will slow gelatinization. For larger, thicker cuts (like brisket or butts), you probably won't see much of an effect. However, since ribs have a much higher surface area to meat ratio, a very salty (or sugary) rub may make a real difference. That's one of the reasons I don't rub my ribs until I'm about ready to put them on the pit.

A good follow-up "experiment," if you feel like it, would be to rub one slab the night before and another right before putting both on the pit.


TL

[jshively]

JamesB is probably right about it just being variation in slabs. If I had to take a stab on a salt effect, though, it would have to do with the saltier rubs drawing more moisture out of the meat. You would probably see a similar effect from a rub with a lot of sugar.

Moisture is important to gelatinizing the connective tissue. Reducing moisture will slow gelatinization. For larger, thicker cuts (like brisket or butts), you probably won't see much of an effect. However, since ribs have a much higher surface area to meat ratio, a very salty (or sugary) rub may make a real difference. That's one of the reasons I don't rub my ribs until I'm about ready to put them on the pit.

A good follow-up "experiment," if you feel like it, would be to rub one slab the night before and another right before putting both on the pit.


TL

That makes sense although in all honestly the saltier ribs were not liked by anyone so probably not even try them again and I did not like those rub combinations either. I think I will just stick with the one that everyone liked and then go ahead and vary that till I find what I like.

[TexLaw]

I think I will just stick with the one that everyone liked and then go ahead and vary that till I find what I like.

Well, that works, too. :) So much for science!


TL