24 Hour Rub

Fredb

I wonder what the pros and cons are of applying a rub 24 hours prior to pork ribs or butts.If anyone knows, it's you guys.

Photo Egg

No Pros.
Gives ribs a ham taste and messes up the texture.IMO

TEXASBGE2018

I would say pros could be better seasoning penetration throughout the meat and richer flavor but it could become a con if you have a lot of salt or sugar in your rub because it could make the meat overly salty or sweet. Generally 24hrs prior you should be fine. I always leave mine at least overnight so at least 8 hours.

Carolina Q

TEXASBGE2018 said:

I would say pros could be better seasoning penetration throughout the meat and richer flavor but it could become a con if you have a lot of salt or sugar in your rub because it could make the meat overly salty or sweet. Generally 24hrs prior you should be fine. I always leave mine at least overnight so at least 8 hours.

I never season in advance, except with marinades. Meathead contends that the only component of any rub that actually penetrates meat is salt. Everything else just sits there. He says...

Salt penetrates, so the amount we apply depends on the weight of the meat. All the rest are huge molecules that rarely go beyond 1/8" deep. 
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/science-rubs

lousubcap

I generally apply the day/ night before-not for any scientific deal , just that I don't want to be messing around with prep work when it's show-time with the BGE.  FWIW-

EggbertGreenII

I've tried both ways and can't really tell much of a difference. Recently I've been applying the rub an hour or so before butt goes into the egg and that seems to work just fine.

Theophan

One of my very favorite spare rib recipes (for bourbon-glazed ribs) is from the Smoke & Spice book that some others, here, also love, and it specifically calls for the rub to be applied the night before.  I always do it that way, and the ribs are WONDERFUL.  I don't know whether they'd be very different if I didn't apply the rub until just before cooking or not.  I've done that with other recipes, but never this one.  I've never tried the same recipe with overnight rub or not overnight rub.  All I can say is that I've had great ribs both ways.

Cornholio

I apply my rub on pork and let it sit in the fridge for an hour but not more than two hours per Car Wash Mike’s method.  Just started doing them that way when I first got my egg and haven’t strayed from that after 7 years of doing lots of ribs.  

gdenby

My .02.

I can taste a difference w. ribs after a 24 hour rub. The "hammy" effect. Its not bad, but I'd rather not have it.

Doesn't seem to matter w. butts.

The pro is that the meat is all ready to plop on the grill soon as the bad smoke clears.