How much rub?

[tknotek]

Simple as that, how much rub should be put on, i know its a matter of taste, but should the whole piece of meat be completly covered or just dusted????

 

[DanMcG]

I cover, no pack it on till I can't see the meat. But I guess it might depend on the rub

 

[fishawn]

Personally, I would think it depends on what you are smoking. I like chicken thighs with just a little bit a rub & Brisket, Butt's & Chuck's I use A LOT, they are big pieces of meat.

 

[mballi3011]

like they both said it depends on what your rubbing as to how much. I like brisket,pork butts, ham,s and loin with alot of rub chicken and steak with a dusting. thats my way so give a try anr you'll find your own amount.

 

[rivet]

That's a very good question; thanks for bringing it up. Course it's all a matter of personal taste.

Over time I realized I prefer a thinner coating~ completely rubbed in, but not packed on. The rubs have a tendency to taste "off" when they get too thick- I'm thinking particularly of brisket.

I'm guessing it's due to the longer smoking times. A thicker rub on say, chicken cooked at higher temps is fine to me.

Starting to experiment with thinner coatings, and I like the results.

Give it a try, maybe keep a notebook of your smokes and your results. That will help you determine what taste you and your family lean towards.

 

[flatbroke]

I like to rub my pork a lot.

 

[garyt]

light on chicken, heavy on pork and beef, Pulled pork, more rub = more bark

 

[slanted88]

Yer eyes & nose will tell ya when enuff is it! Experiment & get after it!

 

[forluvofsmoke]

Yep, as said above...and, there's no wrong way to season a piece of meat...I can't imagine it at least. There are so many variables involved that can effect the way your smoked food will taste, including types of seasonings and amounts, type(s) of smoke wood, length of smoke, smoking temperature...the list is nearly endless.

That's one thing that makes this craft so great. You can play and experiment with all the variables and find out what each can do for you. After awhile, if you really enjoy smoking up good Bbq, you'll find yourself getting creative and trying things that are way out there on the edge.

Trust me...just have fun, and you'll find the magic before you know it!

Happy smokes!

Eric

 

[bigsteve]

Yeah, trial and error. I have always preferred a light dusting on chicken. When I started smoking, I always used rub on Pork lightly, then I wondered what all the hub-bub about rub was. These days I find myself going thicker on Pork, still light on chicken, and in between on beef.

Experiment. If you're not sure, start on the light side and adjust for the next smoke. Rome wasn't built in a day, and Magic Johnson couldn't make 3 pointers when he started playing. Before long, you'll have it dialed in.

 

[stickyfingers]

IMO...For ribs there is that prefect point somewhere between a dusting and a heavy coating. But for sure ALL over them.