How Early is Too Early to RUB you're Butt?

ChargerGuy

Hi All,
I am going to do a couple of Butts this weekend and was wondering how early is too early to put the Rub on. I have only done one butt and rubbed it a few hours before placing on the EGG. Can I rub it a day or two earlier? Thanks for your help!!

Desert Oasis Woman

3 a.m. :silly:

you can rub it early, but would apply some fresh before putting on the EGG, as the dry rub will turn wet...which is really not a problem, but I think, just from a practical standpoint, that the bark would stand a better chance of developing with some dry rub...
Desert "I Want to Be Like Stike" Oasis Person

AZRP

The night before would be alright but I wouldn't do it any earlier. The salt in the rub will start to cure the meat making it more like ham. -RP

Humphrey Chimpden Earwicker

lots of opinions...

some have said the pork can get hammy if it sits too long. never had that happen. there's not enough salt in my rub to salt cure it, and that takes a loooong time anyway even if that were the goal. two nights with a rub containing some salt won't do anything.

sugar in the rub will draw out a lot of moisture. so what? that goes into the home made sauce (which needs to be cooked).

once had to leave rub on a set of back ribs for a week. cookout was cancelled. there was no issue with hamminess. no nitrites in the rub, so there's no "curing" taking place. and there's not enough salt to salt-cure it either.

heck, might even argue the bark might be better.

barbecue is very forgiving, and it also supports vastly differing opinions without them being "wrong". i vote: do what works best for your schedule. if you need to prep them ahead of time, go ahead and don't worry.

our schedules often get twigged. i have had to toss meat on that was semi-frozen and rubbed moments before going on. and i have rubbed a day or two in advance. i'd give a hundred bucks to the "professional taster" that could tell the difference. :laugh:

Humphrey Chimpden Earwicker

:huh: what's yer tag line about? i haven't yet received your fan club membership, but you can keep using it until such time as your application is approved.

Desert Oasis Woman

:laugh: where do I send my 2 cents?
As I was debating the issue of wet vs. dry rub and crust, I recognized how you have influenced my thinking! See, some of us do appreciate you

ChargerGuy

:laugh: Thanks for the advice! DOW

ChargerGuy

Thanks Stike, I have left rub on ribs a long time before just not butts, sounds like similar results. Maybe I will do an eggsperiment and rub one two days early and one a day before and see if there is any difference? I love this forum!

CBBQ

As stike said there are many ways to do it and none of them are wrong. I don't use any rub for the cook. It's just lump and cherry wood. I season the meat after I chop/pull it. I don't worry about the bark because people around here just think it's overcooked or burnt meat.

Desert Oasis Woman

I don't worry about the bark because people around here just think it's overcooked or burnt meat.

Have had similar comments from people first trying it, too :blink: Then they "discover" it

Of course, she who pulls gets first nibbles :evil:

ChargerGuy

I am with you there DOW, I love the bark! :woohoo:

Little Steven

ChargerGuy,

Methinks you are talking to a stike im-poster.

Steve

Rascal

Probably 3:00am. 8 - )

CBBQ

So do I. But when it comes to customers you kind of have to go with what they want. The same goes for sauces around here. They have to be seen and be in the red/brown color. Mike Mills, maybe the greatest bbq'er of all time serves a totally different sauce at his restaurant here in the St Louis area than at the others because of that. I use a true vingr based Carolina sauce but I have to add another to it for color. Otherwise they ask me to put some sauce on it.

Desert Oasis Woman

:ohmy: im-poster!! it's so hard to tell who is real anymore :unsure: but then, stike doesn't post as stike, does he? man, i'm getting confused, LS...you are that plad-shirted guy from Canada, aren't you??

Little Steven

Kari,

Sorta ashamed to admit where I'm from lately

Steve

Humphrey Chimpden Earwicker

steven is paranoid. i am just exploiting the handle-vs-screename issue so that i can post as "stike" again without upping the old 'stike' profile's post count.

usually only the first post of the day, when i log in while posting. after that, the thing has me logged on under 'stripstike'

Desert Oasis Woman

one rotten Canook doesn't spoil the batch, Steven

Desert Oasis Woman

without upping the old 'stike' profile's post count

what happens when a post counts gets too high??

Humphrey Chimpden Earwicker

after you join the fan club, you can be president and secretary if you want. you're the only member so far. :laugh:

Humphrey Chimpden Earwicker

when your post count hits 14,000 you look like a tremendous loser with nothing better to do but post on an internet barbecue forum. the "stike" profile hit 14,001, so i froze it there. and i think i have a few thousand under other screen names too. hahaha

ChargerGuy

:blink: :laugh:

Desert Oasis Woman

:(
I was hoping for a pot of gold coins :woohoo:

eenie meenie

Read your tag line DOW. Be careful what you wish for..... :laugh:

ChargerGuy

CBBQ, I never did see the thinking in that. If It tastes good Eat IT! I do see your point though, I am just cookin for family and friends though. I am however having a problem finding a good recipe for Carolina sauce? The last one I tried was more ketsup, yuck!

tjv

if the butt is injected with 8-12 percent solution by packer, I'd probably go couple hours before at most. If not injected by me or packer, then day before at most. t

Desert Oasis Woman

hehehe
didn't want to transgender him

glad you are back; wish you had taken me to Italy with you :woohoo:

eenie meenie

DOW, I'll join the Stike fan club. :silly: How much do I get paid for doing so? Do I get a picture or anything else (other than advice)? :woohoo:

Likewise, Kari, I would have liked to have gone on the Texas tour with you and Ms. Molly. Although, I am sure you raised enough havoc on your own. :laugh: :woohoo:

FlaPoolman

4 AM works for me but be sure to wash your hands before you season the meat

Humphrey Chimpden Earwicker

there are no known pictures of my hideousness.

you get a scratch-n-sniff picture of Gene Shalit instead

Weekend Warrior

there is that one picture of you from behind.....