How soon is too soon too rub your meat?

Reverend JC · Nov 6, 2008

All joking aside, how soon is too soo to put the rub on a boston butt? I would like to do it the night before, effectively placing the rub on the pork a solid 23 hours before i start to smoke it.

is that too long?

GilaMinumBeer · Nov 6, 2008

Reverend JC said:
All joking aside, how soon is too soo to put the rub on a boston butt?

Nope can't resist. Even in the presenve of the Rev.

All depends on how quickly I can locate the right butt in Boston to rub.

I would never concern myself with getting my rub on for too long (unless it starts to chaffe). It when your rub is too short when regarding porking.

Danny013 · Nov 6, 2008

Man, I don't know if I could rub it that long...

I usually only go for 15-30 mins or so, but in that time I give it a good deep rub and massage to work everything all in there. The end result is always fantastic.

Orfy · Nov 6, 2008

If you rub and wrap that's good.
Over time aroma can be lost if not wrapped

Reverend JC · Nov 6, 2008

Yeah, it will be wrapped tight in saran wrap.

Chris_Dog · Nov 6, 2008

I always rub the butt the night before and then again before it goes on the smoker. I used to worry about too much seasoning. Reality is that you throw out about half of it due to fat.

FireBrewer · Nov 6, 2008

Heh.

Overnight is ok. There is some concern that, depending on how much salt is in the rub, that it'll begin to "cure" at some point. I believe it depends on the cut of meat though, wouldn't try 24 hours with say, babybacks. But a butt should be ok.

Reverend JC · Nov 6, 2008

there is some salt in it but the majority of it consists of paprika and dark brown sugar.

Cool, now to juvinle it up a bit, no one call me, ill be rubbing my meat for the next 24 min. :mug:

paulthenurse · Nov 6, 2008

Reverend JC said:
Yeah, it will be wrapped tight in saran wrap.

So do you mean a sort of an Auto-asphixiation type of thing?

talleymonster · Nov 6, 2008

If there's grass on the field, play ball.

On a serious note....like the others have said, just wrap it up. I think the longer the better. I usually let mine soak up the rub for a good 24-36 hours or so.

reverend JC said:
Cool, now to juvinle it up a bit, no one call me, ill be rubbing my meat for the next 2.4 min.

I fixed this for you.

zoebisch01 · Nov 7, 2008

It would take a good deal of time for a medium sized cut like a Butt to cure via rub. I'd say at least 3 days in a brine so you'll be fine with a dry rub.

Reverend JC · Nov 7, 2008

Rubbed and wrapped.

I will try to take some pics of it now that I have done it a few times. My mouth is watering and i have atleast 7 hours before i even start to smoke it:rockin:

Reverend JC · Nov 7, 2008

A few pics of the progress:

More to come, the charcoal is warming up right now.

paulthenurse · Nov 7, 2008

You makin' me hungry. But it's 6:40 at night in Lincoln, NE and you are just putting them on NOW? When do you plan on eating?

Reverend JC · Nov 7, 2008

nope, its 5:40, or was, and I am going to smoke those bad boys till 10:00 then toss them in the oven at 205 and forget about them until tomorrow morn around 9 when i will take them out and let them rest in their foil wrapped goodness until i pull it at about 10:30 then head to the tailgate:rockin:

Reverend JC · Nov 7, 2008

Ahhhhhhhhh, a nice 4 hour smoke with cherry wood.

And now to wrap then in foil and toss in the oven until tomorrow morning around 9am.

sweet dreams all :ban:

TexLaw · Nov 11, 2008

Just my two cents, here . . . . I tried rubbing butts and brisket the night before putting them on. The only difference I found between them and the meat that I rubbed just before going on was the mess and labor of wrapping them in plastic wrap.

TL

ohiobrewtus · Nov 11, 2008

I think I started at 11 - is that too soon?

Ya, sorry, I couldn't resist either.

fishguy_40 · Nov 13, 2008

TexLaw, I'm with you on that. I don't put rub on my shoulders period, just good old hickory smoke. And I rub my briskets and ribs down just prior to loading them in my smoker.

My friend is a fan of the rub and wrap method... then he fridgerates for hours... I have noticed a hammy taste to the pork on different occasions.

How soon is too soon too rub your meat?

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