or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › A (very, I'm sure) Silly Question
New Posts  All Forums:Forum Nav:

A (very, I'm sure) Silly Question

post #1 of 17
Thread 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.
post #2 of 17
I use un-powdered surgical gloves.....
post #3 of 17
I think he was talking about cooking BLB!

post #4 of 17
Stop rubbing your meat and get a shaker to put on your rub!PDT_Armataz_01_25.gif
post #5 of 17
Thread Starter 
I use the mustard nearly every time. I think that may be a contributing factor...

Thanks for the advise everyone. PDT_Armataz_01_34.gif
post #6 of 17
"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.
post #7 of 17
Yep, They call it rub but you shake it on!
post #8 of 17

Rub your meat

a ubiquitous phrase in the SMF..however, HOW OFTEN do you use the phrase "rub your meat" at work.....hhhmmmm..... I wonder....icon_mrgreen.gif
post #9 of 17
Thread 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!!!
post #10 of 17
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.
post #11 of 17
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.
post #12 of 17
Amen brother! Use that mustard and shake the seasoning on then the mustard gives a spectacular bark!!
post #13 of 17
Thread Starter 
Some of the most sage advice I've received in my short time in the BBQ world.

Thank you
post #14 of 17
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
post #15 of 17
Get a small flour sifter. You get a good even coat of "rub" that way.
post #16 of 17
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!
post #17 of 17
I like rub with mustard, then shake a good rub on top! (might want to wear powder free gloves when rubbing)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › A (very, I'm sure) Silly Question