Light dusting or heavy dusting for rub

brgbassmaster · Mar 15, 2013

Just curious how much rub you guys put on when you rub down your meat. Or does it depend on which meat your doing. Also anyone ever used white grape juice as an injector? I thought i bought apple juice and when i went to inject the pork shoulders i tasted the inject with my rub mixed in and it tasted different and looked at the bottle and realized i bought white grape instead of apple. But i went ahead and injected.

chef jimmyj · Mar 15, 2013

I go Heavy on Red Meat...Light on White. If the Rub/Juice mix tasted good to you, it will taste good in the meat...JJ

05sprcrw · Mar 15, 2013

For me its just mainly what I am trying to accomplish flavor wise that cook. But in general I pretty much follow what Chef JimmyJ said

seenred · Mar 15, 2013

Its as much about personal taste and preference as anything else, but I'm pretty much with JimmyJ. I like a good bark on red meats, so I like to give them a heavy, even coat of rub.

bruno994 · Mar 15, 2013

As far as the white grape juice, you did just fine. I have never used it, but there are several successful comp teams out there using white grape juice as part of their injection for pork.

As far as rubs, as stated earlier, personal preference. I like a lot of seasoning and spices on my meat, so I go heavy. Others don't..that is the great thing about cooking, if you don't like something, you get to try it again a different way next weekend! I find it's always easier to add seasonings (especially salt) later, than overdo it. It took me nearly a year of practicing and modifying my current brisket rub to get it where I liked it, but while I was practicing, I got to eat a lot of great brisket.

Dutch · Mar 15, 2013

When I apply rub to butts I go fairly heavy to all the exposed meat is covered then I wrap with plastic wrap and place into a hotel pan and into the fridge. The next day, I'll remove the butt from the fridge and remove the plastic wrap and give the butt another dusting of rub. Once that's done, I'll get the smoker fired up. Doing the over night thing, I don't use mustard to coat the butt before applying the rub.

brgbassmaster · Mar 15, 2013

Thanks everyone.

pgsmoker64 · Mar 15, 2013

This is a personal preference thing but I like to go a little heavy with the rub and then wrap and refrigerate overnight. The rub soaks in, liquifies, and marinates the meat.

I check to make sure that there are no clumps and then put on another light dusting prior to going in the smoke.

How do you like yours?

brgbassmaster · Mar 16, 2013

Mine seems to be lighter than most that i see on the forum. But i like the way it comes out every time.

boykjo · Mar 16, 2013

Dutch said:
When I apply rub to butts I go fairly heavy to all the exposed meat is covered then I wrap with plastic wrap and place into a hotel pan and into the fridge. The next day, I'll remove the butt from the fridge and remove the plastic wrap and give the butt another dusting of rub. Once that's done, I'll get the smoker fired up. Doing the over night thing, I don't use mustard to coat the butt before applying the rub.

Ditto.......

pgsmoker64 · Mar 16, 2013

brgbassmaster said:
Mine seems to be lighter than most that i see on the forum. But i like the way it comes out every time.

That says it all!!!

If you like the way it comes out that's all that really matters.

Bill

jarjarchef · Mar 16, 2013

Chef JimmyJ said:
I go Heavy on Red Meat...Light on White. If the Rub/Juice mix tasted good to you, it will taste good in the meat...JJ

As much as it kills me.........

bama bbq · Mar 16, 2013

I do a light sprinkle as well.

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Light dusting or heavy dusting for rub

brgbassmaster

Meat Mopper

chef jimmyj

Gone but not forgotten. RIP

05sprcrw

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seenred

Epic Pitmaster

bruno994

Master of the Pit

Dutch

Smoking Guru

brgbassmaster

Meat Mopper

pgsmoker64

Master of the Pit

brgbassmaster

Meat Mopper

boykjo

Renowned Sausage Maker

pgsmoker64

Master of the Pit

jarjarchef

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bama bbq

Master of the Pit

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