When Do You Rub the Rub?

Discussion in 'Pork' started by gaga, Jun 3, 2009.

  1. gaga

    gaga Fire 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?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    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.
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    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
  4. wutang

    wutang Smoking Fanatic OTBS Member

    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. [​IMG]
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I like that!!!
  6. gaga

    gaga Fire Starter

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

    flash Smoking Guru OTBS Member

    I rub the night before, then out of the fridge 45 minutes before hitting the smoker, I rub it again.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    ^^^ What they said^^^^^^^
  9. kueh

    kueh Meat Mopper

    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.
  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.
  11. blacklab

    blacklab Master of the Pit SMF Premier Member

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

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
  13. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    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[​IMG]!
  14. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

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

    ddave Master of the Pit OTBS Member SMF Premier Member

    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.[​IMG]

  16. bigsteve

    bigsteve Master of the Pit

    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.
  17. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

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

    carpetride Master of the Pit OTBS Member SMF Premier Member

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

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    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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