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When to apply rub to meat?...
Comments
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I'm sure others will chime in but I do not believe when you add your seasoning will dry out the meat. I just do my butts the day before and have never had an issue. Did a rib roast the other week and it sat in the fridge, seasoned, for 3 days and we had no juice problems whatsoever. I do think you could end up a bit too seasoned depending on how much you add and how long it sits.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
The problem I had with over night was the taste. I don't recall the dryness of the meat been the problem. It was a home made rub with ribs. My ribs were simply too salty. Salty as unpleasant and over powering.
After I only used the same batch of rub for few hours before the cook and everything was great. I will be making more of that rub with less salt for over night seasoning. If I need to apply the rub before the cook, I would simply add more salt to the portion to be used that day.
Good Luck!
Marc
Marc -
I have always done mine the night before without any issues. I don't think there are necessarily any wrong answers, but more personal preference. I have done ribs the night before as well and that has been OK too. Some say it makes the ribs "hammy" but I haven't noticed that. Having said that I don't normally do ribs the night before any more as a matter of convenience.
I wouldn't recommend doing smaller cuts the night before, but a butt, clod, turkey, big chicken are all large enough to handle that in my opinion.
Large and Small BGE * www.quelfood.com -
I've never done pork, but I rub my briskets a few minutes before putting them on the Egg.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I usually rub about an hour before, to give the rub a chance to melt some into the meat. I haven't noticed any dryness from over night rubs, but some ribs were rather "hammy." Not a bad thing, just a little strange. I've rubbed various meats just in salt, and left them wrapped in the fridge for up to 3 days. Being wrapped, they could not dry, but became fairly salty.
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I used to go overnights but I haven't done it that way in years. I rub within a hour of putting the meat on no matter what cut. I've just found, for myself, I can't tell any difference. Just easier to put it one right before the meat is about to go on.
Packerland, Wisconsin -
I leave the salt out of my rubs or cut it down significantly if am going to leave a rub on over night then add salt just prior to cooking if needed. Ultimately it is up to you and what you feel provides the best flavor.
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