Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

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


· Share on FacebookShare on Twitter

Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,829
    For ribs and butts I have never noticed much difference when rubbing the night before.
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • 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
    · Share on FacebookShare on Twitter
  • 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. 

    · Share on FacebookShare on Twitter
  • 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.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,854
    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.
    · Share on FacebookShare on Twitter
  • 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 
    · Share on FacebookShare on Twitter
  • 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
    · Share on FacebookShare on Twitter

Categories