Rub -- Do I do it the night before the cook?

Kjunbob

Sorry to be asking so many questions.. But as I stated in another posting, I am doing a butt tomorrow.  

But I am wondering if I should apply the rub on the night before the cook and let it sit in the refrigerator overnight, or just do it right before the cook?  I have read that by applying the rub the night before, can cause the butt to tend to taste like ham.  Another consideration is heavy rain may be going on when I have to start the fire, which could present challenges.  I know that it won't affect the cook, other than possible issues in starting, and me getting wet checking it.  If it is raining heavily and I can't get the fire started in time, I might postpone this until the next day, which would mean that it might be rubbed and in the refrigerator for 36 hours before the cook starts.   My gut says that I should be safe here, and just rub in the morning after I make a go/no go decision for the day so that it doesn't sit rubbed for a long period.  

Thoughts?  and Thanks! 

NewBerlinEggprentice

As a rookie, I am usually reading quite a bit. Great reading on the site below. Read this bit on "dry brining" and then on applying rubs. Clear it right up for you.

In short. Salt early, rub just before going on the Egg.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html

JustineCaseyFeldown

it's not possible to make the butt taste like ham (which would equate to curing it) by applying rub overnight.

takes a solid month to dry cure a ham, under a pile of salt and under pressure.

rub the ribs or butt whenever it is convenient for you.

even if it did dure the meat, it wouldn't cure much beyond the surface, and you wouldn't be able to tell it from the smoke ring anyway, which is (in a sense) cured as well

Ozzie_Isaac

JustineCaseyFeldown said:

it's not possible to make the butt taste like ham (which would equate to curing it) by applying rub overnight.

takes a solid month to dry cure a ham, under a pile of salt and under pressure.

rub the ribs or butt whenever it is convenient for you.

even if it did dure the meat, it wouldn't cure much beyond the surface, and you wouldn't be able to tell it from the smoke ring anyway, which is (in a sense) cured as well

I disagree.  I don't salt my shoulders anymore.  I have done them over night with salt and it did give a "hammy" taste.  No where near a ham, but at least 1/30th of a ham, which did not work for me.

ColtsFan

I usually rub and inject, let sit overnight 

DoubleEgger

I just apply the rub while the egg is heating up 

pgprescott

We should really ask the king of rubbing. Hey @nolaegghead ?

JustineCaseyFeldown

Ozzie_Isaac said:

JustineCaseyFeldown said:

it's not possible to make the butt taste like ham (which would equate to curing it) by applying rub overnight.

takes a solid month to dry cure a ham, under a pile of salt and under pressure.

rub the ribs or butt whenever it is convenient for you.

even if it did dure the meat, it wouldn't cure much beyond the surface, and you wouldn't be able to tell it from the smoke ring anyway, which is (in a sense) cured as well

I disagree.  I don't salt my shoulders anymore.  I have done them over night with salt and it did give a "hammy" taste.  No where near a ham, but at least 1/30th of a ham, which did not work for me.

it's imaginary

Ozzie_Isaac

JustineCaseyFeldown said:

Ozzie_Isaac said:

JustineCaseyFeldown said:

it's not possible to make the butt taste like ham (which would equate to curing it) by applying rub overnight.

takes a solid month to dry cure a ham, under a pile of salt and under pressure.

rub the ribs or butt whenever it is convenient for you.

even if it did dure the meat, it wouldn't cure much beyond the surface, and you wouldn't be able to tell it from the smoke ring anyway, which is (in a sense) cured as well

I disagree.  I don't salt my shoulders anymore.  I have done them over night with salt and it did give a "hammy" taste.  No where near a ham, but at least 1/30th of a ham, which did not work for me.

it's imaginary

Maybe, but I figure the mind is a huge part of taste.