UPDATE: I did the 2 racks with the rub, wrapped them in plastic wrap and into the fridge. They got around 12 hours with the rub and I did 2 just like I've always done with about 1/2 hour prior to putting into the cooker. The ones that I let sit for 12 hours were not good. While researching this subject I read where someone described the taste as "hammy" and now I know what that taste is. The 2 racks I did just prior were solid. I'm sure the type of rub influences this a lot and Meatchurch rubs are bold.
Just more fuel for thought - I will stick to applying my rub 30 minutes prior to putting into the smoker. For me, this works
Just more fuel for thought - I will stick to applying my rub 30 minutes prior to putting into the smoker. For me, this works
