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When Do You Rub the Rub?

post #1 of 19
Thread Starter 
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?
post #2 of 19
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.
post #3 of 19
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
post #4 of 19
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. PDT_Armataz_01_22.gif
post #5 of 19
I like that!!!
post #6 of 19
Thread Starter 
Excellent idea. I'll be an expert butt-handler in no time!
post #7 of 19
I rub the night before, then out of the fridge 45 minutes before hitting the smoker, I rub it again.
post #8 of 19
^^^ What they said^^^^^^^
post #9 of 19
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.
post #10 of 19

Probably a matter of opinion...

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.
post #11 of 19
Rub 24 hrs prior.Then if any leftovers I'll rerub b4 hitting the smoker.
post #12 of 19
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.
post #13 of 19
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 goodnessPDT_Armataz_01_11.gif!
post #14 of 19
I've done it both ways - and now rub just before I put it on the pit.
post #15 of 19
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.biggrin.gif

post #16 of 19
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.
post #17 of 19
I agree with Wutang.... Send ASAP!!!
post #18 of 19
I've done it both ways and now I just start the smoker warming up and go inside to work on the meat.
post #19 of 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.
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