When Is the Right Time to Season Beef Ribs | How to dry brine

I believe that it was old Bill Shakespeare that said.... "To Preseason or not preseason, that is the question..." (well, maybe not but he should have said that.) There are many questions that come up when it comes to smoking meat and one of the most asked questions that we get is, “when should I season my meat?” There are 2 basic schools of thought on this matter and they are:
1- season them the day before cooking and refrigerate (dry brining)
and
2- season them just before going on the smoker.
Well, we wanted to help you with the answer to this age-old dilemma. We got 2 identical racks of beef ribs from Raikes Beef Co. ( https://bit.ly/3ESmHBi ) and put the old seasoning question to the test. @CptnRon302 seasoned one rack 24 hours before cooking them and seasoned the second rack just prior to going on the smoker. Some BBQ folks feel that one way is better than the other and some feel the opposite while, yet others have no opinion on it whatsoever and feel that it doesn’t make enough difference to matter.

Speaking for myself, I have always been one to season my meats right before putting them on to cook. It has always worked well for me, and I have never had complaints about my food not being seasoned enough. Therefore, the thought of this beef experiment got my brain going. I was very curious to see the results. I won’t lie, I was a bit surprised by what I found.

I would highly recommend watching this until the end. The results just may surprise you too. There was no wavering on our final judgement of what I have come to call “The Great Seasoning Debate.” Did it make a difference? Is it just a waste of time and plastic wrap? Check out the video and see our results. While you are here, don’t forget to subscribe to our channel and become a member of The FOGO Family!


Full RECIPE and blog here:
https://www.fogocharcoal.com/blogs/co...

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Follow these links to find out more about the products we used here:

FOGO Premium Charcoal- https://bit.ly/3yU8rUN
All Natural Firestarters- https://bit.ly/3D8UfcZ
Blazaball- https://bit.ly/3CIcqoF
Bourbon Barrel Smoking Chunks- https://bit.ly/3EQs9Vd
BBQ Prep Tub- https://bit.ly/3CJJzjK
Meater+ Thermometer- https://bit.ly/3s9Y9MK
12" Brisket Slicer - https://bit.ly/3MHg9Y6
Extra Long Tongs- https://bit.ly/3s69fSH
RAIKES Beef Company- https://bit.ly/3ESmHBi

Chapters:
00:00 Beef Ribs on the Big Green Egg
00:16 When to season meat before smoking
00:39 Fire in the hole
00:45 Using Old Charcoal
01:18 How to low and slow on a big green egg
01:25 Big Green Egg Eggspander
01:36 smoking on a big green egg
02:17 Big Green Egg Tips
02:34 24 hour seasoned ribs
03:07 Raikes Beef Company
03:36 Dino rib trimming
04:17 Beef Ribs Rub
04:50 Let's Cook
05:55 Rib Wrapping
07:30 The Texas Crutch
08:20 Ribs are done
08:50 How to rest brisket and beef ribs
11:18 beef ribs taste test
11:50 brisket on a stick
12:07 Rib test results