Hi Yall.
So iv noticed a lot of people add rub to the meats the day before and put it in the fridge overnight.
Growing up i was always told not to salt (which is in rubs or SPOG) a steak or burger to early because it draws out moisture (which it does).
So my question is does the rub soak into the meat or something like that? And thats why people do it the day before? Not talking about a dry brine. And do you think it has any effect on the moisture of the meat? can it cause meat to dry out easier?
Maybe the difference is the large fat content in most smoked meats vs grilled?
let me know your thoughts
Thanks
So iv noticed a lot of people add rub to the meats the day before and put it in the fridge overnight.
Growing up i was always told not to salt (which is in rubs or SPOG) a steak or burger to early because it draws out moisture (which it does).
So my question is does the rub soak into the meat or something like that? And thats why people do it the day before? Not talking about a dry brine. And do you think it has any effect on the moisture of the meat? can it cause meat to dry out easier?
Maybe the difference is the large fat content in most smoked meats vs grilled?
let me know your thoughts
Thanks