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Not sure if I screwed up on my pork shoulder...

mjs2171mjs2171 Posts: 26
edited October 2013 in EggHead Forum
Doing a overnight tomorrow night, but wanted to make the rub this evening so I would not have to tomorrow when I wake up before work.  I planned on applying the rub in the morning about 7 and then throwing it on about 9 or 10 at night.  Not paying attention, when I finished my rub, I went ahead and rubbed down my shoulders.  Am I screwed here and have I totally messed this thing up? Thank you for the help.

I apologize for dropping the f bomb.  My mistake.  
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Comments

  • ScottborasjrScottborasjr Posts: 2,743
    Don't think you screwed anything up, some people season their butts two days in advance.  Just do your thing and take some pics and let us know how it turns out.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • I like to season mine a day in advance.
    Mark Annville, PA
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  • DMWDMW Posts: 6,814
    You will be fine, pork shoulder is very forgiving and you just might stumble into a new favorite technique.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • yzziyzzi Posts: 1,793
    Nah you're fine. I did the same thing with my last prime rib with a very heavy salt rub. Turned out great and I'll do it that way again.
    Dunedin, FL
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  • RRPRRP Posts: 15,583
    Thanks for taking the F bomb advice, but you could have just edited your original post. Now, getting back to what I was getting at the make up of your home made rub will have a lot to do with the outcome. I ruined a butt as well as a rack of ribs using a homemade rub with a heavy concentration of salt. Both of those cooks ended up in the trash as they tasted like a poor attempt at making a ham on the cheap!
    Ron
    Dunlap, IL
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  • Chris_WangChris_Wang Posts: 1,253
    You'll be fine

    Ball Ground, GA

    ATL Sports Homer

     

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  • RRPRRP Posts: 15,583
    So what was the verdict? every cook can be a learning eggperience!
    Ron
    Dunlap, IL
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  • mjs2171mjs2171 Posts: 26
    edited December 2013
    RRP said:
    So what was the verdict? every cook can be a learning eggperience!
    Sorry so late for getting back to you.  They were great.
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  • I like that drip pan set up. Did you set it on top of the place setter and how big was the pan?

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