Rub timing question

[Tre 1990]

Awesome site for sure. Random question here

when putting rub on and placing it in the fridge, does it matter how long before you do that ?
If I put rub on and put it in the fridge right away the rub doesn’t wet it just stays on the meat same as when I put it on, does that interfere with how the rub is absorbed?

or is it better to put it on, let it sit for 30 minutes, then put it in the fridge?

 

[jcam222]

I like to let mine sit overnight. For brines with a salt component it gives the dry brine process time to work.

 

[6GRILLZNTN]

I do what jcam does. Overnight.

 

[seenred]

Not positive about this, but I think you guys may be confusing what he's asking.

Tre 1990: I would NOT rub any piece of meat and then leave it sitting out at room temperature overnight...and I'm pretty sure that's not what the other guys are suggesting either. My understanding is that you're asking how long you should leave a piece of meat sitting at room temperature after rubbing it, before you put it in the fridge for the night???

If That's your question, I'd say it depends on what meat you're talking about. As a rule, the only cuts of meat I'll rub the night before are beef -briskets, chuck roasts, etc. With a brisket, for example, I'll apply my rub the night before, then leave in on the counter only until the meat begins to sweat out some moisture and caramelize the rub a bit...then wrap it in plastic wrap and straight into the fridge til the next morning.

For pork and poultry, I don't really notice that spending an overnight in the rub makes a significant difference in the outcome. I generally rub ribs, butts, and chicken right before they go in the smoker. I'm sure other opinions will differ, but this is what has worked for me. YMMV...

Red