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How long before I put a butt on the egg should I rub it?

Is there any benefits to putting rub on a while before you smoke it?

Comments

  • Hi54puttyHi54putty Posts: 1,636
    I usually just rub it right before I put it on.
    XL,L,S 
    Winston-Salem, NC 
  • EggcelsiorEggcelsior Posts: 11,570
    I typically rub my butt the night before. Then I rub it some more an hour to showtime and then right before. I get a bit more levels of flavor but guests always rave at how delicious the butt is.
  • NsdexterNsdexter Posts: 153
    Depends on the rub and the desired affect
    HFX NS
  • DuganboyDuganboy Posts: 1,118
    I've done it 5 minutes before and 24 hours before and I can't tell a lick of difference.
  • stranny00stranny00 Posts: 36
    I was planning on using some mustard and dizzy dust

  • sumoconnellsumoconnell Posts: 1,030
    I like putting anything with salt on just before the heat, I feel it weeps out the moisture from the meat.  I could be wrong.. in fact, I thought I was wrong once, but I was mistaken.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • NsdexterNsdexter Posts: 153
    edited June 2013
    I like putting anything with salt on just before the heat, I feel it weeps out the moisture from the meat.  I could be wrong.. in fact, I thought I was wrong once, but I was mistaken.

    Actually if you use a lot of salt you're likely better off leaving it on for a while it will reabsorb kind of like a brine
    HFX NS
  • CAT SellerCAT Seller Posts: 205
    edited June 2013
    Duganboy Posts: 1,086 5:38PM I've done it 5 minutes before and 24 hours before and I can't tell a lick of difference. Agree
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
  • EldeElde Posts: 148
    Usually the night before... at least 12 hours.  And then wrap it real tight in plastic wrap so that any moisture that the salt pulls out forms a brine and is held close to the meat.
  • JRWhiteeJRWhitee Posts: 2,709
    I am putting on two butts right now for tonights dinner, I rubbed them last night and wrapped them in plastic wrap and put them in the refrigerator. I like to think the rub will get into the meat more doing it this way but who knows for sure they are always eggcellent. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Carolina QCarolina Q Posts: 8,687
    Very last minute for me. When the temp is stable, I take it out of the fridge, rub and throw it on. I've tried longer and noticed no difference. Btw, I rub it very heavily, no meat showing at all. And no mustard.

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • ChubbsChubbs Posts: 5,588
    I have tried any combination you can think of-- 24 hours before, right before, 6 hours, 12 hours, and I just like doing it 12-24 hours in advance. No particular reason I just don't like doing everything at once
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggcelsiorEggcelsior Posts: 11,570
    Chubbs said:
    I have tried any combination you can think of-- 24 hours before, right before, 6 hours, 12 hours, and I just like doing it 12-24 hours in advance. No particular reason I just don't like doing everything at once
    I'm with Chubbs. BBQ was an event growing up(tending low and slows all night on a kettle and off-set) so I inherently am drawn to that. I like it being a 2-3 day process sometimes. Idiosyncrasies abound here, methinks. 
  • Charlie tunaCharlie tuna Posts: 2,191
    If i have the time, AND THINK OF IT(?), i like to put the rub on the day before and wrap it in plastic.  Most of the time it gets rubbed while the egg is heating up.  I use Bad Bryon's Butt Rub and it seems to melt quickly with the moisture of the meat, so i really don't taste a difference in the finished product? 
  • nolaeggheadnolaegghead Posts: 15,465
    Salting the meat in advance helps.  Rubs have salt.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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