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How early is too early?

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madcad59

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Jan 1, 2012
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Location
N.W. Indiana
Can I apply a dry rub 3-4 days before the meat hits the smoker or is that way too early? :grilling_smilie:
 
Longer is better in my opinion, it will get better penetration...Go for it!...JJ
 
Just keep everything tightly wrapped so it doesn't get dried out and keep it very cold. 
 
I'm having a Bbq on Saturday but work the 3 dsys prior and won't have time to prep. I just don't want to wreck this Bbq because of my inexperience. Can you tell I'm. new to the Q? Thanks for any advice
 
Never did it that long before, but don't see why not too, and as Jimmy says it will give the rub more time to penetrate the meat.
 
Yup just keep it tightly wrapped so air does not get to it and you are fine. And since you are new - like Al said, keep it cold too. 
 
The longer the better, just remember the pics 
biggrin.gif
 
If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???
 
If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???
  Good call Bob, I didn't think of that. Of-course my rub has very little salt, if any.
 
As Bob said, maybe?

If you have a lot of salt in a rub, or a lot of salt and acid in a marinade, it can be too long.

Good luck and good smoking.
 
What I have done in the past out of necessity, when something came up an I couldn't smoke within 24 hours. Vac seal the rubbed meat it and throw it in the freezer.  Night before smoke I thawed in water bath place in fridge till smoke time. I have even done this for taking meat to the lake.
 
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Thanks for all the advice. My smoke went great with awesome results. My WSM smoker worked like a charm too. Thanks again!
 
Until I figure out how to load pics from my phone to this forum, I guess it never happened then.:devil:
 
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