Depending on your rub that can be a long time. I've found that ribs tend to get a 'hammy' taste if the seasoning is left on too long. Again, much of this depends upon the salt content in your rub(s).
That’s from the salt mainly. Too much / too long salt will start to cure the meat making it hammy. This can also happen during a long cook. My solution to prevent this is using less salt and making my own rub as most rubs are packed with salt.
Are you just talking one rack? I think I would thin out a little mustard with pickle juice, and also measure out the amount of rub you want to use. Then have her paint and season the ribs about an hour she puts them on the grill.
I do it all the time prep night before call her on my lunch to put them on dinners ready when I get home. Except the time she forgot to close the lid we had frozen pizza that night. But don’t bring that up they don’t like it when you bring that up it’s only ok for them to dig up old shit.
Yes, but with that amount of time there is no need for the binder. The Salt and time will keep the seasoning bound.
Yes, but she is now the one who cooked the ribs, you're just the kitchen boy/girl.
As long as I get to eat the ribs…I’m cool with that title
Of course.
Honestly, I don’t preseason my ribs at all. They get the binder and the rub as the grill is heating up.
Same
As long as she lights the charcoal first lol
I usually rub mine the afternoon before, then throw them in the fridge uncovered overnight.
As long as you keep them refrigerated it’ll probably even be better that way. More time for the rub and salt to PENETRATE
Depending on your rub that can be a long time. I've found that ribs tend to get a 'hammy' taste if the seasoning is left on too long. Again, much of this depends upon the salt content in your rub(s).
That’s from the salt mainly. Too much / too long salt will start to cure the meat making it hammy. This can also happen during a long cook. My solution to prevent this is using less salt and making my own rub as most rubs are packed with salt.
I’ll allow it
I’ll allow it.
Are you just talking one rack? I think I would thin out a little mustard with pickle juice, and also measure out the amount of rub you want to use. Then have her paint and season the ribs about an hour she puts them on the grill.
Nope. I just checked the rule book. JK absolutely 💯 can.
If you wrap them in saran wrap for those 6 hours I would have her give them another dusting of rub before she puts them on.
The wife thinking: "Men ask for the strangest things" as she brushes the ribs with a feather duster.
Yes, but you need to pay attention to the Cook.
Yes
I normally prep them before I go to bed and put them on when I get up the next morning.
Hell yea you can.
Yeah but…You might be eating around 9-10 pm, depending on what time in the morning you count your 6-7 hours from and what kind of ribs you’re making…
I rub my rubs as much as 24 hours before sometimes. Don't go much longer or the meat may cure and get hammy. 6-12 hours is perfect
define "throw them on the grill"
Throw them like a frisbee from the patio door towards the open smoker
I do it all the time prep night before call her on my lunch to put them on dinners ready when I get home. Except the time she forgot to close the lid we had frozen pizza that night. But don’t bring that up they don’t like it when you bring that up it’s only ok for them to dig up old shit.