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Salty Ribs PDF Print E-mail
Q:  Dr. BBQ,


Just finished your book. It is the best BBQ book ever. Bar none. I screwed up and nearly ruined my ribs yesterday on Father's Day (so salty they almost were inedible). I am, or thought I was, an accomplished grill/BBQ man—please tell me what I did wrong. The night before I slathered three slabs of baby backs with plain yellow mustard, then applied your rub (the first one in the rub section) as per the book. Smoked as per usual on my Hasty-Bake. I mopped with water/oil/remnants of rub from the grill pan. Time to eat, and the ribs are WAY too salty, though otherwise fine. 


Trying to regain my BBQ mojo,






A:  Hi Ted,


Thanks for the nice words about the book. I'm very proud of it. The rub is salty by nature. I don't use mustard, but that's probably not the problem. It could be the extra rub in the mop, or you might have just hooked up with some "enhanced" ribs that were just a little salty. I try to buy meat that's not "Enhanced with X percent of some solution." But it"s getting harder all the time. You may have not lost your mojo yet.


--Dr. BBQ


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