rub ?'s

[lennyluminum]

when you all but the rub on the meat how much do you apply? Is it just a good coating or is it an inch thick?

I never seem to have a real good thick bark when I'm done with my smokes. I was thinking I need more rub. I but on a good layer but maybe I need to go thicker!

 

[fire it up]

I give it a good coating, completely covering the meat, and press it on with a dry hand so it won't fall off too easily.

 

[billbo]

Exactly. Don't be afraid to put too much on, cover that baby good.

 

[meat hunter]

Rub it on there till it wont take anymore. Then wrap whatever it is your smoking in plastic wrap and toss in the fridge for a few hours so all those spices can get to know one another. I personally leave it in the fridge overnight.

 

[irishteabear]

Do you put something on the meat first like olive oil or mustard? That also helps the rub adhere to the meat better.

 

[forluvofsmoke]

I give it all that the surface wil take in after patting it on. Flip and do the other side and edges...flip again, and see if the first side will take any more. 2 coats is a good rub-down for me, 1 at times (depending on rub seasonings) may be a bit too light.

Sometimes I lighten up a little, depending on the type, size and cut of meat, and the size (courseness) of the rub I'm using. If I want a thick bark, I go for course grind and heavier salt content...sometimes I do a quick second rub with brown sugar after the meat is over 150*.

The only time I use an additive to stick the rub to the meat is with skin-on birds.

Eric

 

[ellymae]

I usually just give it a good dusting on all sided and toss it on the pit.
I used to rub the night before and wrap in plastic over night but truthfully have not noticed a difference. YMMV.

 

[carpetride]

I completely cover the meat on all sides, I generally do the top last. I only use rub on ribs but use mustard on the butts...I like the extra bark.

 

[pineywoods]

I do the mustard slather then coat well. If I want more I'll do that the night before and wrap in cellophane and let it sit in the fridge. The next day before the smoke I take it out and put rub on again

 

[desertlites]

what Piney say's!

 

[oldschoolbbq]

Do you open the lid of yer smoker while it is cooking? I figure an approximate time for cooking and leave the lid SHUT until about an hour or so before estimated time and then open to check or adjust, it seems to give me a better bark and I lose no heat.I use no spritz or mop and only rub the spices into the meat (no mustard or oil).

Hope this helps and SMOKE HAPPY;}-
Stan aka BBQFANS

 

[chisoxjim]

right on with that comment, the yellow mustard under the rub will help get that crust/bark for sure.

I use mustard sometimes, and sometimes just a good covering of rub, really rubbed in. I get bark both ways.