When Do You Rub the Rub?

gaga

Fire Starter

Original poster

Apr 13, 2009

55

10

• Jun 3, 2009

• #1

Last time I did a Butt, I applied the rub the night before and wrapped it in plastic wrap. The next morning, it was a big, sloppy mess. I'm afraid that I rubbed on the rub too early and the salt drew the juices out of the butt?

What's the optimal time, in your experience, to rub on the rub for a butt? Is it different that applying the rub for brisket or ribs?

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jun 3, 2009

• #2

Any salt or sugar in the rubs will pull moisture out of your meat, you could try going lighter on those ingredients, let it dry before you put it in the smoker, or just do that day.
Last butt I did I rubbed a few hours before I smoked and just let it sit in the fridge uncovered for the time.

I've only done a handful of butts so far but I'm sure some of the more experienced butt handlers will give you some great advice.

 

smokebuzz

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jul 14, 2006

1,818

82

IOWA!!

• Jun 3, 2009

• #3

It is total opinion,I rub with in an hour or 2 before it go's on the smoker, got a freind that says you GOTTA rub it 24+ hours prior to smokeing.

Once just to mess with him, his pork but was on my smoker, we got them switched around in his head, and "mine" was horrible and "his" was the best ever. If he ever found out we did this, there would be a large funeral in our area

 

wutang

Smoking Fanatic

OTBS Member

Jul 10, 2008

869

16

Omaha, Ne

• Jun 3, 2009

• #4

It is pretty much a personal preference kinda thing. I usually rub the night before for butts, briskets, or ribs. A lot of folks rub while the smoker is warming up.

I think you need to smoke 2 butts, rubbing one the night before and one right before smoking and send me samples of both-I will let you know wich one I like better.

 

smokebuzz

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jul 14, 2006

1,818

82

IOWA!!

• Jun 3, 2009

• #5

I like that!!!

 

gaga

Fire Starter

Original poster

Thread starter

Apr 13, 2009

55

10

• Jun 3, 2009

• #6

Excellent idea. I'll be an expert butt-handler in no time!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jun 3, 2009

• #7

I rub the night before, then out of the fridge 45 minutes before hitting the smoker, I rub it again.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jun 3, 2009

• #8

^^^ What they said^^^^^^^

 

kueh

Meat Mopper

Nov 7, 2006

230

11

Red Deer, Alberta

• Jun 3, 2009

• #9

The longer you leave the rub on, the flavour will pne trzte and penetrate deeper. Might be messy, but save the "mess" andix it with mustard until it's thick enough to stick to adnere to the meat.

Just my way of doing things.

 

S

swinging meat

StickBurners

Oct 1, 2008

57

10

Chinook, Mt.

• Jun 3, 2009

• #10

but I normally rub mine 24 hours in advance then take out of the fridge about 1 hour prior to smoking to let it warm up to room temp. Seems to work well for me but you may want to try both methods and choose what you think works best for you.

 

blacklab

Master of the Pit

SMF Premier Member

Jan 12, 2008

1,040

44

Battleground Wa

• Jun 3, 2009

• #11

Rub 24 hrs prior.Then if any leftovers I'll rerub b4 hitting the smoker.

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Jun 3, 2009

• #12

I rub the night before and then once again while the smoker is coming up to temp. I never have done the 24 hour thing-most of my butts are rubbed and in the fridge for 12-14 hours and then into the smoker after I've hit them with some more rub.

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Jun 3, 2009

• #13

I pretty much do as everyone else. I save all the juice rub mix, and drizzle it over the meat as it sits in the smoker. Don't want to lose any of the goodness

!

 

ellymae

Master of the Pit

OTBS Member

SMF Premier Member

Mar 21, 2009

1,391

90

Southeastern PA

• Jun 4, 2009

• #14

I've done it both ways - and now rub just before I put it on the pit.

 

ddave

Master of the Pit

OTBS Member

SMF Premier Member

Mar 3, 2008

1,843

31

Far Northern California

• Jun 4, 2009

• #15

I do it pretty much the same way that Dutch does.

I probably learned it from him in some earlier posts, come to think of it.

Dave

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• Jun 4, 2009

• #16

Tried it both ways, no differance. Now I rub shortly before it goes on. Since I don't care for the smell of cold, raw, spiced pig in the fridge, it works out well.

 

pignit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2008

1,928

28

Lookin at the Great Smoky Mountains

• Jun 4, 2009

• #17

I agree with Wutang.... Send ASAP!!!

 

carpetride

Master of the Pit

OTBS Member

SMF Premier Member

Jan 25, 2008

1,133

12

• Jun 4, 2009

• #18

I've done it both ways and now I just start the smoker warming up and go inside to work on the meat.

 

bbq engineer

Master of the Pit

OTBS Member

SMF Premier Member

Feb 26, 2009

1,035

16

DeSoto, KS

• Jun 4, 2009

• #19

I have to say, that I would rub them the night before, but most of the time I am running around like a headless chicken and just don't get to it in time. So as the charcoal is starting, I'm trimming and rubbing the butt. In a perfect world, I would have at least 12 hours of rub time in the fridge. I have never been prepared enough in advance for a 24 hour soak for the rub, but I can imagine that it would draw a lot of moisture out.