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Olive oil question

post #1 of 4
Thread Starter 
My apologies if this has been asked and answered...I searched, but did not find it.

Like many, I like to dry rub the night before and then cook the next day...but I don't oil the meat when I do, but many do and I don't understand why they do. I definitely oil when searing (or reverse searing), but I always feel tha the oil is a barrier to the rub working its magic. Am I missing something?
post #2 of 4

I don't put anything on except the rub. I don't even put it on ahead of time anymore. I just rinse the meat and pat it with a paper towel and in the smoker it goes. I would think the oil would make the rub slide around but I have not used it.

post #3 of 4
The thought is some of the spices used are not water soluble but are oil soluble. The moisture pulled from the food take care of the water soluble components while the oil takes care of the oil soluble components.
post #4 of 4
Quote:
Originally Posted by Bama BBQ View Post

The thought is some of the spices used are not water soluble but are oil soluble. The moisture pulled from the food take care of the water soluble components while the oil takes care of the oil soluble components.


Maybe I'll try it sometime. It never occurred to me before and I don't remember running in to using oil on the forum. I do skip to the Q-view on butts a lot.

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