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What is the max amount of time a rub can be left on?

post #1 of 8
Thread Starter 

Hi i wasn't sure if its okay to leave a rub on overnight.  So I guess my question is how long can i leave a rub on before it effects the flavor of the meat? I'm asking for both beef and pork ribs, and the rub consists of seasoned salt, brown sugar, onion powder, garlic powder, and pepper.If that helps to know.

post #2 of 8

Well, I think the idea is that it should effect the meat. That's the main purpose, to give the meat flavor. Overnight is the general rule, but you can go from a few hours to a couple days, depending on what you're smoking.

post #3 of 8

Yep just what 490 said...

post #4 of 8
Thread Starter 

the thing is when i leave my rub on overnight it kind of makes my ribs taste over seasoned any suggestions?

post #5 of 8
Quote:
Originally Posted by BBQU FRESHMAN View Post

the thing is when i leave my rub on overnight it kind of makes my ribs taste over seasoned any suggestions?

Maybe you need to dial down the salt ? Or the pepper....what is it you're tasting?

Me personally I usually rub just before the meat goes into the fire. I figure the melting fat will liquefy the spices and baste the meat in a moist bath of flavor.
post #6 of 8
Thread Starter 

I believe your right.The first time i used this rub i left it on for about 4 hours before smoking the ribs.I will do that next time.

post #7 of 8

I typically add a few hours before cooking.  Having said that, if you don't like the taste, change your rub or use less rub.

post #8 of 8

When I first started smoking I followed the advice to prep/rub the night before, wrap in plastic, store in the refrigerator, then pull out and let warm close to room temp before putting on the smoker.  I stopped all that. 

 

Except for brines and marinades which I still target for 18-24 hours, I have stopped putting rubs on my meats the night before because IMO they diminished the natural flavor of the meat and emphasized the flavor of the rub.  Now, whether I'm smoking ribs, butts, briskets, loins, chuckies, chickens, etc, I apply the whatever rub I'm using just before they go on the smoker.  I leave the meat in the frig until the smoker is ready, then I pull it out, prep and lightly rub it, then on the smoker it goes as cold as it can be without being frozen.  It absorbs more smoke while climbing from a low temp plus I'm using a lot less rub these days.  I am enjoying the final results more. I want to taste meat, smoke, then rub in that order.  Once again, IMO brines, marinades, and rubs should complement the meat, not the other way around, but each person has their own preferences.

 

Also, I'm smoking choice grade meat that definitely has flavor.  I have tasted choice grade meats that are practically tasteless from one major outlet in my area.  In that case yeah, the brine, marinade, and rub IS the flavor.  

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