Can I rub tonight for a Saturday smoke??

[hdsmoke]

After a long Ohio winter off from smoking i am finally looking foward to enjoying some thin blue and brew Saturday. Thinking put a couple fattys on in the morning for brunch (I dont want to get up too early) and then a chuckie, maybe a small butt, and the a couple racks of spares for dinner...my question is i usually rub the night before. I am going to be out of town tomorrow night and wont get home until after midnight. Can i rub everything tonight and let it sit in the fridge? Or is that too much time? Will something funky happen? Thanks for the tips.

 

[crockadale]

You will be fine, go for it.

 

[Bearcarver]

I'd be careful-------Might be tooo tasty !
It could result in a blown-out taste bud!

Bearcarver

 

[hdsmoke]

Ok, thanks guys. Thats what i thought...just dont want to have a bad go at it the first time back...im still fairly new to the game too.

 

[scubadoo97]

Agreed. Not only will it be fine, it will be better.

 

[rbranstner]

Go for it!

 

[triplebq]

What he said ! It will be so good you will start doing all of them two days ahead of the smoke .

 

[forluvofsmoke]

You don't smoke in the winter? I only give mine the weekend off when I don't feel like it, or have too much running to do...LOL!!!!!!!

Yeah, rubbing earlier is OK...btw, I never use mustard/mayo, just go dry and wrap 'em up. More time will allow for the meat juices to draw out a bit more and create it's goodness with the spices...you should have a great bark!

Man...fatties, a chuckie & a butt...sounds like a very acceptable way to return to the smoke! Enjoy!

Eric

 

[realtorterry]

I agree with bear, don't blow out your muffles bearings on all that deliouness!!

 

[white cloud]

I would rub everything except the ribs.

 

[bbqhead]

I agree with white cloud, hold off on the ribs. you can do them like 2 hours before you cook, theres just not enough meat on the ribs and they can come out tasting "hammy" because of the salt content. hope this helps.

 

[chefrob]

i would watch yer salt content.........i made hammy ribs from an overnight rub and hated it.

 

[cwalk]

That happened to me on a set spares. Marinated over nite in a dry rub and after pulling them off smoker the flavor was so intense it was almost uneadable(did i spell that right). I know now to do about an hour before and hold back on the salt becuase the smoke flavor seems to intensify salt flavors. More brown sugar next time

 

[silverwolf636]

I agree with the others; don't do the ribs... and...

WHAT? I do hope you have a medical leave excuse from you doc for not smoking through the winter months. LOL. Can you see the tbs coming out of that stack? The Wolf (my smoker) is always sniffing around in search of meat of any kind to warm up his inerds. I have notes here that it was 14 that morning. And this was a pork butt.
So on that very cold day we had some real nice and very tasty pulled pork sammys to keep us all warm inside. LOL



And no, that's not my fence. That neighbor is a dang scrap metal collector or just plain garabage collector. He has all neighbors po'ed.

--ray--
(0||||0)

 

[hdsmoke]

Haha..well no, no smoking in winter for me. I just hate batteling the Chargriller for temps. Started a UDS to try to get me through winter but i gave up on the stupid liner that was in it...i have been jonesin big time for a smoke!! haha

And...on the ribs...too late. We shall see. I have done a hammy rib before...oddly enough i kind of liked it. My rub was brown sugar based and chipotle. So, maybe it wont be too bad. Oh well, i will still enjoy im sure. Live and learn...Live and learn.

 

[hdsmoke]

Well, just an update on the smoke...and no qview, sorry! Everything turned out great...2 fatties, 2 wild turkey breasts, 2 racks of spares. First time using cherry....wow. Everything was great. 3-2-1 on the ribs and they were perfect...no detrimental effects from rubbing on Thurs night. Again, everything went well except i was in bed at 10pm...too many beers!