When to season the ribs before baking

Tuffy Stone is a very big name in the world of barbecue, with its own restaurant and a number of signature books.
Even the world-famous roaster has a school that introduces you to.
As he tells us, spices and marinades should not cap the taste of the meat, especially if we are talking about the rib. "I want the ribs to be the big star of the dish and everything else to have a supporting role," he says characteristically.

And he goes on to the motto: "No matter how much we season them, whether they are just pepper or more complex sauces, I recommend applying them to the rib one hour before throwing the meat on the fire."
This is because "it will give enough time for the spice to really penetrate the meat, but not enough time for the salt to dry the meat, which results in harder ribs".
He even tells us that he used to season the ribs with salt and pepper from the evening, believing that this way they would get more flavor, but he noticed that the next day it was dry.