When to apply rub

[ZBQ]

Hi guys!
I have been wondering about something.

I have seen two schools of thought when it comes to when to apply the rub to the butt, ribs, brisket ect.

First way is apply slather and rub just before putting it in the smoker.

Second way is to apply slather and rub night before cook and wrap in plastic wrap and refrigerate overnight.

Which way do you do it and why?

I have been doing it just before putting in smoker and have had really good bark and flavor. Am I missing out on something here?

Thanks a heap,
Z
(Neil)

[txpgapro]

Depends if I'm in a hurry or not, and if I've got room in the frig. Most guys at comps always rub and wrap before cooking. At home I normally just rub and cook.

[Mac]

ZBQ,

I think Bill uses the same strategy and puts the meat in the pit as soon as he is satisfied that the rub is properly applied. I don't think he waits for anything. That's the way I prefer to do it as well.

[1044]

I apply rub as the meat goes on the pit. Of course, others apply overnight. I have seen some reports from those that leave it overnight don't find any particular difference from applying right before.

This does not apply for salty rub on pork. Most who have rubbed and left it overnight complain of a hammy taste in ribs and butts.

[rstcso]

Welcome ZBQ. I follow what Bill Cannon says. Splash of worchestershire and then rub. Works good for me, but I haven't had anyone from this forum ever try my Q. If so, I might try some other methods.

Watching the BBQ shows on Food network (which obviously makes me an expert), they seem to put on the rub, wrap and place in a cooler for a while, so there must be something to it.

[TexasBorn]

...Watching the BBQ shows on Food network (which obviously makes me an expert), they seem to put on the rub, wrap and place in a cooler for a while, so there must be something to it.
Not necessarily. I'd say if the good folk on this board don't notice a difference in taste, then there's probably not much advantage to doing it.
TB

[bigwheel]

Well I have done it every whichaway over the years..but here lately I give pigs a mustard slather and beef a wooster splash..shoot em up if appropiate..gives em a rub down.. and let set on the counter for a while to warm up to near room temps then onto the pit. Now I do not slather chickens.

bigwheel

[Buster]

Soon after I started Qing all I read about was folks applying the rub the night before. Suposedly the meat had more time to absorb the flavorings, etc. Well, of course, I did that. Later, with spur of the moment cooks, I'd apply the rub and place on the pit. Hell, I couldn't tell any difference. Haven't done it in years and don't miss the mess in the refrigerator.

Now, I have another quandry. Just yesterday, I smoked a chuck roast with no seasoning at all except for spraying with apple juice a few times. When the roast was done, I sprayed once more and took it off the pit with the idea of applying the rub then. The outside was warm and sticky so the rub stayed put. Was purdy dang pleased with it. Naturally, there isn't any "bark" but something that looks like a large chunk of lump charcoal never did much for me anyhow.

[Mac]

Buster,

Well that's a unique and new approach, for sure. Question is, "Where you happy with it visually and taste wise"?

[TexasBorn]

Well I have done it every whichaway over the years..but here lately I give pigs a mustard slather and beef a wooster splash..shoot em up if appropiate..gives em a rub down.. and let set on the counter for a while to warm up to near room temps then onto the pit. Now I do not slather chickens.
bigwheel
I don't know.....always had you in my mind as a chicken slatherer from way back. :lol:
TB

[Buster]

Buster,

Well that's a unique and new approach, for sure. Question is, "Where you happy with it visually and taste wise"?

Well Mac, yes and no. I liked the appearance and taste was fine but the meat was tough. Got it for 1.99lb. Of course, the rub and toughness don't have a lot to do with each other.

[bigwheel]

Well I had this treacherous old coot convince me to cook an unseasoned brisket at a cookoff one time...then rub it after it was done. It was turrible. That fella always like to play tricks on folks. He the same one who say to use Tex Joy Steak rub on chickens..which is also turrible. I cant give his name of course but his initials is Bill Stone. He always falls asleep during judging and somebody has to wake him up to go get his prize.

bigwheel

[Buster]

Well I had this treacherous old coot convince me to cook an unseasoned brisket at a cookoff one time...then rub it after it was done. It was turrible. That fella always like to play tricks on folks. He the same one who say to use Tex Joy Steak rub on chickens..which is also turrible. I cant give his name of course but his initials is Bill Stone. He always falls asleep during judging and somebody has to wake him up to go get his prize.

bigwheel

Well Wheelmeister, I'll bet in your many years of contest cooking you produced a bad brisket or two with the rub applied beforehand. Anyway, I was just messin' around to see what would happen. Just always seemed like the majority of the rub rinses off during the cooking and rendering. 'Course, that may be where a good mustard slathering would come in handy.

[txpgapro]

Well I had this treacherous old coot convince me to cook an unseasoned brisket at a cookoff one time...then rub it after it was done. It was turrible. That fella always like to play tricks on folks. He the same one who say to use Tex Joy Steak rub on chickens..which is also turrible. I cant give his name of course but his initials is Bill Stone. He always falls asleep during judging and somebody has to wake him up to go get his prize.

bigwheel

How green were you? :lol: :lol: :lol: :lol: :lol:

[Smoke Daddy]

Hey Big Wheel!

Please tell us more about cooking pigs! I am anxious to try a small one....30 lbs or so.

[kpigout]

Buster,

Well that's a unique and new approach, for sure. Question is, "Where you happy with it visually and taste wise"?

Well Mac, yes and no. I liked the appearance and taste was fine but the meat was tough. Got it for 1.99lb. Of course, the rub and toughness don't have a lot to do with each other.

With a large piece of beef, you gotta treat it either like a brisket or a steak. Cook it long and slow till the fibers break down for tenderness, or sear it quick and get it off no more than medium like a steak. Any farther than that, and it's just a well done steak, tough and leathery.

[bigwheel]

Ahhh sorry...I was using the term "pig" in its generic sense as referring to pig meat in general and parts in particular. I aint never had the pleasure to tie into a whole entire tame pig which was still attached to it's constituent parts. Now I have cooked a total wild pig a time or two but they was quartered up. Know there is some folks who specialize in the whole hawg thing..but I aint in that number. Might try my old pal Pigman who usually hangs out over on Garry Howard's bbq porch. Now that boy could write a book on the subject. Sure they prob some lurking around here who be just as literate on the topic.

bigwheel

[bigwheel]

Well I wasnt so much green..just rather desperate:)

bigwheel


Well I had this treacherous old coot convince me to cook an unseasoned brisket at a cookoff one time...then rub it after it was done. It was turrible. That fella always like to play tricks on folks. He the same one who say to use Tex Joy Steak rub on chickens..which is also turrible. I cant give his name of course but his initials is Bill Stone. He always falls asleep during judging and somebody has to wake him up to go get his prize.

bigwheel

How green were you? :lol: :lol: :lol: :lol: :lol:

[bbqguy]

Smoke Daddy, you may want to go to the web site " Ask the Meatman" and click onto "pork" then scroll down to ways to cook whole hogs. Has a bunch of great info on all kinds of meats and preperations.

[Smoke Daddy]

Will do...thanks!