Your personal preferences will ultimately determine the response to this inquiry. While some people want to keep salt and dry rub separate, others like to combine the two. If you do want to add salt to your dry rub, be careful not to overdo it. The other flavors in your rub can be overpowered by too much salt, leaving your meat tasting too salty.
Before applying the dry rub, many individuals like to rub mustard on their ribs. This is so that the dry rub will adhere to the sticky surface provided by the mustard. This step is entirely optional, though. You can skip this step and just rub the dry rub on the meat if you don’t like mustard. What Is the Purpose of Mustard on Ribs?
As previously indicated, applying mustard to the ribs before applying the dry rub makes it easier for the rub to attach to the meat. But mustard also gives the ribs’ flavor profile a little touch of sharpness. Although this is debatable, some people also think that the acidity of the mustard helps to tenderize the meat.
You should give your meat some time to sit after applying the dry rub before cooking. By doing this, the flavors can permeate the meat and result in a more tasty product. The thickness of the flesh and the potency of the dry rub will determine how long you should let it sit on the meat. Generally speaking, you should let the meat sit for at least an hour, but if you want very deep taste, you may let it sit for up to 24 hours. What Is Peach Paper Used For?
Butcher paper known as “peach paper” is frequently used in BBQ. Although it is now frequently created from various forms of pulp, peach paper got its name because it was once made from the pulp of peach trees. Meat is wrapped in peach paper to keep it warm while cooking. It enables smoke to permeate the meat while also aiding in moisture retention. It aids in preventing meat from sticking to the grill or smoker as well. In general, peach paper can assist you in producing more tender and tasty BBQ.