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When to Rub your Butt

SaintJohnsEgger
SaintJohnsEgger Posts: 1,826
in Beef
I wish there was a way to do polls on this site.

So, an unscientific poll: Do you rub your pork butts or briskets or ribs etc the night before or the morning of the cook? And why?
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group


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Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    For ribs and butts I have never noticed much difference when rubbing the night before.
    Stillwater, MN
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  • pab
    pab Posts: 273
    I have done it both ways and haven't noticed any difference. When I started egging six years ago I was all about putting the rub on the night before and attempting to keep the egg at 225* because that is what I had heard and read from all of the experts. Come to find out putting the rub on as the egg settles in between 25/275* works just as well for me, freeing up the day before for other things.
    Nerk Ahia LBGE
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I agree that I can't tell a difference. I will rub ahead of time if I am getting an early start. Honestly I think it is more efficient to just rub the butts while the egg comes up to temp, but if it is 5 AM it is nice to have it out of the way so all I have to do is light the egg and drink coffee. 

    Brisket is a different story. I still suck at trimming and it takes me forever so I usually trim ahead of time, and I will go ahead and rub after I trim. I don't think it makes a difference in the final product so it is just a matter of timing. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I do night before because the rub "melts" into the meat, so I can add more rub right before the cook. More rub = more bark.
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  • lousubcap
    lousubcap Posts: 34,078
    I'm in the day/night before to have it finished up and the protein ready to go.  Straight from the fridge to the fire (may add some rub enroute).  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Great article on this by Meathead Goldwyn

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

    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • da87
    da87 Posts: 640
    +1 on both.  FWIW early on I asked the dangerous mustard vs. olive oil vs. nothing before the rub question on the forum (not as dangerous a lump or fat side up or down post though).  A forum vet suggested applying the night before without mustard or oil and then using the wet surface to apply a second full coat of rub just before putting on the fire.  Still limited experience compared to may on the forum, but it's always given us a great bark.
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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