93% of People Season Ribs Wrong, Here’s How I Cook It Now (Old MEXICAN Trick)

Most people season ribs wrong. They shake a rub on the outside right before the heat, and the seasoning sits on the surface and never makes it into the meat. This is how I cook ribs now, with an old Mexican trick that treats seasoning as something the meat takes in over time, not a coat of paint. ⭐ THE PROBLEM - Seasoning only the outside, right before it goes on the heat - Shaker rubs heavy on sugar that burn before the meat is done - Salt treated like a finishing touch instead of the first step - No time between seasoning and cooking for the flavor to go in ⭐ THE METHOD 1. Season ahead, not at the grill. Give the seasoning time on the meat before the heat. 2. Salt first. It's the foundation, not the decoration. 3. Build flavor from real ingredients, the way the old kitchens did, instead of a bottle of mystery powder. 4. Get the seasoning into the meat, not just onto the surface. 5. Low and slow. Ribs want idle, not redline. WHY IT WORKS: a rub that goes on at the last minute is cosmetic. It looks good, then it scorches or slides off with the fat. The old Mexican approach treats seasoning like a marinade with patience, so by the time the ribs hit the heat, the flavor is already inside. THE HONEST WORDS (straight, like a shop estimate): - Sugar burns → if your seasoning has sugar in it, high heat turns it bitter before the meat is tender. - Seasoning ahead means fridge time. Covered, cold, not on the counter. - Pork gets cooked through. Use a thermometer, not a guess. - More seasoning isn't better seasoning. Time does more than quantity. - Throw out any marinade that touched raw meat, or boil it hard before it goes anywhere near the table. WHO PROFITS: the rub aisle sells you salt, sugar, and paprika in a nice bottle at a markup. Dried chiles, garlic, and salt from the Mexican grocery do the job, and you know what's in them. THE HABIT: season the ribs the day before, not the hour before. Keep dried chiles and garlic in the pantry so you're never reaching for a shaker bottle. Cook low and slow, and let the time do the work. And the truck that got you to the carnicería for these ribs? That's the other half of my life: 🔧 Carlos Herrera → https://www.youtube.com/@CarlosHerreraYT Make this weekend. If you only change two things: season ahead, and salt first. Then tell me in the comments who made the ribs in your house growing up, and what they put on them. Give me the name. I read every one.