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Discussion in 'Pork' started by link523, Aug 31, 2010.

  1. Is 48 hours to long  for a rub?   I need to smoke a butt/babby backs/spare ribs and chicken monday but leaving saturday morning and not coming back till sunday night
  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    It is going to depend on what is in your rub - if there is a lot of salt I would not go over 24 hours at the most. The majority of us just rub and put in the fridge overnight

    Good luck and don't forget the qview
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Or you could rub them the day of the cook. I usually prep the meat and rub it then put it back in the fridge and go start the fire. 
  4. chefrob

    chefrob Master of the Pit OTBS Member

    LOL, i do it the opposite.........either way 60-30 min prior is fine.and what gary said about the salt.especially on the smaller cuts.
  5. Thanks  We(my wife) make are own rub theres not alot of salt!   I think same day will have to do.