Thanks @HoosierKettle ;-)
In the last few batches of ribs I have done I changed up a few things and one thing I did was a OMG moment!
I buy the ribs frozen from a wholesale shop in 10 lbs+ boxes and I have to thaw them out in time before they go on the kettle.. the last time I did a few racks .. as soon as they were thawed enough to pull the bottom membrane off I decided to lightly salt the ribs with a smoked salt just because I had time to let it work in for a few hours.
H.S! :-o That was THE trick for a major improvement on already great ribs!! They hold all the moisture and are sooooo good that this is now part of the new Matt’s (vwengguy) Hot & Fast Ribs!
Now the trick here is I DO NOT have salt in my custom rub mix! So the the small amount of salt I use on the ribs before I cover them in my rub does not leave it too salty. Watch out for store bought rubs that have a ton of salt in them.. salt is cheap and a major filler in most store bought mixes.
I make my own rubs with pure ingredients so I don’t have to deal with things on the labels that I can’t even pronounce!
If you are using store bought rub mix that contains salt you might already be getting the same results!
Again as HoosierKettle said.. time is your friend! If you can let them rest they will get better!
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