A (very, I'm sure) Silly Question

Discussion in 'Pork' started by steevieg, Feb 22, 2008.

  1. steevieg

    steevieg Fire Starter

    When I apply rub to a cut of meat I can't help but have a good portion of the rub stick to my hand and clump up, usually leaving that part unuseable. I don't actually "rub", I massage it into the meat.

    Do any of y'all have any tricks of the trade you'd care to share? I know this is minor in the grand scheme of things and may be totally normal but it seems to me it's a waste of good rub that would be better applied to the meat.

    As usual, thanks for your help.
     
  2. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I use un-powdered surgical gloves.....
     
  3. glued2it

    glued2it Master of the Pit

    I think he was talking about cooking BLB!


    [​IMG]
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Stop rubbing your meat and get a shaker to put on your rub![​IMG]
     
  5. steevieg

    steevieg Fire Starter

    I use the mustard nearly every time. I think that may be a contributing factor...

    Thanks for the advise everyone. [​IMG]
     
  6. richtee

    richtee Smoking Guru OTBS Member

    "rub" may very well, in most cases - be a misnomer. Shake it on. Let it rest a min..shake again. Roll meat over, repeat.

    Some things require actually "rubbing" but none I know of in the BBQ world.
     
  7. glued2it

    glued2it Master of the Pit

    Yep, They call it rub but you shake it on!
     
  8. a ubiquitous phrase in the SMF..however, HOW OFTEN do you use the phrase "rub your meat" at work.....hhhmmmm..... I wonder....[​IMG]
     
  9. steevieg

    steevieg Fire Starter

    Yep. I start by "slathering" the exposed side of the meat and the sides with regular mustard , applying the rub to the exposed meat, rather gently massaging the spices into meat, flipping the meat and repeating the process on the other side, doing the sides again. Do I not have the right process. Wouldn't surprise me a bit!!!
     
  10. j-rod

    j-rod Fire Starter

    I am still pretty new around here, so by no means is "my" technique the "right" technique. I have a shaker that I use to apply the rub to the meat, ribs for example. I cover one side with a healthy coating then I let it set for a minute and allow the moisture from the ribs to adhere some of the rub. Then using gloves and light pressure I rub the ribs, but my goal here isn't to massage any flavor into the meat, I am actually trying to remove excessive amounts of rub leaving a nice even coating, then repeat with the other side. My first couple of times doing ribs I covered them heavy with rub, not knocking off any excess, and it really overpowered the final product. This way I get a great flavor on the outside but can still taste the meat and smoke. I have never used mustard to help a rub stick, but that may be because I have always applied the rub pretty soon after I wash the meat and it is still a little damp. Just thought I would toss in my two cents, its what works for me.
     
  11. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Yeah, definitely get a shaker. Keeps me from getting heavy and thin areas. Then I just kinda pat it down rather than rub it, except to get in the larger nooks.
     
  12. brentman0110

    brentman0110 Meat Mopper

    Amen brother! Use that mustard and shake the seasoning on then the mustard gives a spectacular bark!!
     
  13. steevieg

    steevieg Fire Starter

    Some of the most sage advice I've received in my short time in the BBQ world.

    Thank you
     
  14. buzzard

    buzzard Smoking Fanatic OTBS Member

    the way i look at it is different. i dont feel like im making it by hand if i dont touch every part of the meat with my bare hands. getting your hands dirty is part of the process, i do wash my hands all the time but i dont feel the bit stuck to my hands is wasted. yea it could be used for something else but i always make too much any way.

    i do try and get as much off my hands and fingers as i can, however if some goes down the drain then so be it. i have used gloves and stuff sticks to it too, not as much but it does.

    i realize in reality it dont make one bit of difference, but for me it does.

    i say what little bit is wasted is worth every bit of the love i put in to every bit of food make for someone. you can not tell me you save every bit of gas that goes into your car.

    wait i have another thought.....nope just gas, sorry
     
  15. cman95

    cman95 Master of the Pit SMF Premier Member

    Get a small flour sifter. You get a good even coat of "rub" that way.
     
  16. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Don't claim to be no expert, but, I shake mine on followed by a gentle "pat" if needed. Never tried the mustard (not a big fan of mustard) but might have to give that a try! Good luck!
     
  17. shenk

    shenk Fire Starter

    I like rub with mustard, then shake a good rub on top! (might want to wear powder free gloves when rubbing)
     

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