How so you apply rub to meat survey

Retired RailRoader · September 2005

I would like to know how you ladies and gents of the egg community apply rub to meat. I have always put the rub on the meat and then “rubbed” it into the meat. Sometimes I use a mustard slather, sometimes I don't. I have been reading a very good book called Peace, Love and BarBeCue by Mike Mills and I came across an interesting little write up on the proper way to apply rub according to Mr. Mills. In his book Mr. Mills states on page 62 [p]“What you don’t want to do is literally “rub” the dry rub into the meat. Rubbing it in will clog the pores of the meat, and the smoke won’t penetrate. Clogged pores will also hinder what’s called the “sweating.” All smoked meats sweat during the cooking process. The pores of the meat literally open up and release moisture. When this happens, the smoke and dry rub seasoning are absorbed into the meat. This forms that dark, caramelized, spick outer bark. If the pores are clogged, the meat can’t sweat, the bark doesn’t form, and the meat will be mushy and not nearly as flavorful.” [p]So do you sprinkle it on or rub it in?

Unknown · September 2005

Retired RailRoader,[p]I usually rub it in a bit. More of a gentle "massage" than a "rub". Heck, I assume there is a reason it's called a rub rather than a "sprinkle"!

Love Handles · September 2005

Retired RailRoader,[p]I usually kinda sprinkle it on, but I sprinkle a lot. I usually overdo it. I'm that kinda guy. Everythig to the max. See Yaa

Grillicious · September 2005

Retired RailRoader, I shake the rub on and pat it into the meat, and lightly rub it to even it out. I have to agree with edbro, it's called a rub for a reason.

Grillicious · September 2005

LoveHandles, I like the tile job on your table. Nice touch doing the lower shelf too. If I build a table my wife wants it tiled, and she liked yours. Was it hard finding tile colored Green Egg green (lol)? You should get yours posted on TNW's table gallery.

stike · September 2005

Retired RailRoader,
that's a bit of myth-making.
first things first.
smoke cannot possibly be 'absorbed' by meat.[p]on the atomic level, a chunk of smoke is massive, and can only be deposited ON meat.[p]also, there are porse in skin, but you won't find a dman pore on any rib, or any 'skinned' peice of butt (like a pork butt).[p]nitorgen dioxide DOES get absorbed, and creates the smoke ring, but smoke? "absorbed"? nope.
no more than a tire absorbs dirt from the surface of a road....[p]which is 'not at all'[p]

stike · September 2005

stike,
i really should take a typing class....

Unknown · September 2005

quote:stike,
i really should take a typing class.... [p]Don't bother, if you are as smart as what you just shown us, we can forgive most anything else!

RRP · September 2005

Retired RailRoader,
If the container has holes then I "sprinkle" folowed by a light rub which is more of a pat than rub. As for the author's opinion about pores in the meat that could get clogged and not allow the meat to sweat - I don't buy that - as the surface of meat is cut tissue, not a skin with pores in it! When you foil ribs for instance that makes the juices leech out and guess what - that's on rubbed meat!

stike · September 2005

edbro,
well, aaaah[p]no
i ain't smart. i think we've established THAT a long time ago.

stike · September 2005

RRP,
..and if the meat couldn't sweat, well, there'd be no need for a drip pan.[p]or (on a metal smoker or offset) to baste.[p]

Scrambled Eggs · September 2005

Retired RailRoader,
i have to agree about that book its a good one. it has a lot of good stories in it as well as some great recipes. i have always been one to sprinkle on the rub rather than press it into the meat, not because its the right way but because i am to lazy to try and rub it in. just make sure you cover all of the meat with your rub.

Retired RailRoader · September 2005

stike,
Great answer!! For awhile there I thought I went for BBQ 101 to Chemistry 101. As for the typing anyone that comes up with an answer like yours can type anyway they like.

Bobby-Q · September 2005

stike,
I personally think that smoke is deposited on individual muscle fibers, which means that the smoke has to penetrate the meat and be deposited on the individual fibers.[p]Are you saying that the smoke only stays on the outside of the meat as dirt stays on the outside of the tire.[p]I'm not trying to argue, just understand.

Spring Chicken · September 2005

Retired RailRoader,[p]Pores are on the outside. Lets take chicken for example. If you spatchcock a chicken and rub seasonings on the outside skin the cooked product will tast like unseasoned chicken. If, however, you put the rub under the skin, the product will taste like seasoned chicken. I assume that's because the skin tends to keep the rub/seasonings away from the meaty tissure. Sorta like a raincoat. Beef or pork on the other hand do not have the skin in place. Therefore, the seasonings will be absorbed directly into the meaty tissue. That's my story and I'm sticking to it.[p](Dang... If I'm so smart why ain't I rich?)[p]Spring "The Sensible Meat" Chicken
Spring Texas USA

Bordello · September 2005

LoveHandles,
"I usually kinda sprinkle it on, but I sprinkle a lot. I usually overdo it. I'm that kinda guy. Everythig to the max"[p]Mike,
Is dat how ya got so damn big????? LOL[p]Cheers Big Guy,
Old Bones
Bordello Bob

Dos Huevos · September 2005

stike,[p]What you oughta do is stop drinking at lunch....[p]LOL

Unknown · September 2005

Retired RailRoader,[p]You are right that you are reading a very good book. I really enjoy it myself. NOw as to the survey, I just shake it on.[p]phillip

stike · September 2005

Dos Huevos,
that'd be funny if it weren't true.

Dos Huevos · September 2005

stike,[p]I nearly spit water all over my keyboard. [p]How's the weather in backbay today anyway?[p]And by the way, yanks by 1 and the season ends with a 3 game series in fenway. You guys fired up or what?[p]Todd

Love Handles · September 2005

Grillicious,[p]That table has been given to my friend Goose. I built a very large outdoor kitchen area last winter and built in a large and small egg, along with a side burner, sink and a stainless gasser. I know, why the gasser. Well the little woman wanted one, so if the little womans not happy, nobodys happy right? I'll try to get some pics of the new stuff posted. See-Yaa

Love Handles · September 2005

New Bob,
Yep, everything to the max. It also helps to know I grew up working in a grocery store belonging to my Dad & Grandad. I used to cook only the best meats from the meat counter, starting at a very early age. I'm glad I don't smoke or I'd probably some about 5 packs a day.

billyg · October 2005

thank you for the post. obviously just what we needed. forget the typing class. the only thing that we did perfectly was buy the egg.
billyg

stike · October 2005

Bobby-Q,
smoke doesn't penetrate, per se.
it gets deposited ON stuff, but not INTO the meat.[p]not trying to pretend i'm a master or anything, faaaar from it. [p]

How so you apply rub to meat survey

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