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Porky Joes
03-27-2014, 10:11 AM
What is the earliest that you would put the rub on your competition meat? Sometimes, I will do it 12 hours in advance of smoking and am curious if it makes a difference or not?

Thank You,

Porky Joe

www.porkyjoesbbq.com (http://www.porkyjoesbbq.com)

hedge
03-27-2014, 10:18 AM
Depends on how saucy I'm feeling that day. Sometimes before bed or right when I wake up.

bruno994
03-27-2014, 10:36 AM
I fully agree with Hedge...
Seriously though, 1 hour before it hits the pit.

SCSmoke
03-27-2014, 10:39 AM
Depends on the meat. Big cuts longer than little.

Pitmaster T
03-27-2014, 10:43 AM
William Travis if George Clinton is listening to War.

DUBBAGA
03-27-2014, 10:52 AM
William Travis if George Clinton is listening to War.
That's it, no more of your gang talk... you're outta here
http://www.sportsgrindent.com/blog/wp-content/uploads/2012/08/ingle_000.jpg

ITBFQ
03-27-2014, 11:13 AM
Depends on the meat. Big cuts longer than little.

^^^This. Pork butt - sometimes over night, but that might be just 5-6 hours. I rub ribs and and chicken while the smoker is warming up, usually an hour before hitting the pit.

Smitty250
03-27-2014, 01:19 PM
Chicken overnight - everything else about 30 min before going on the pit.

drumdawg67
03-27-2014, 01:27 PM
Usually do everything over night.

Kave Dweller
03-27-2014, 01:35 PM
Big meats usually start playing with soon after they are inspected. Depending on how late we get to a comp, 6-10 hours usually. Chicken and ribs pretty much right before they go on.

Pappy Q
03-27-2014, 03:22 PM
Every morning around 5am........sorry, couldn't resist

deguerre
03-27-2014, 03:35 PM
William Travis if George Clinton is listening to War.

I lost my Barbefunkoramaque decoder ring too.

Smokedelic
03-27-2014, 05:16 PM
Chicken overnight - everything else about 30 min before going on the pit.
...and what do you rub it with....the chicken, and everything else....specifically?:wink:

Rub'n Wood BBQ
03-27-2014, 07:56 PM
Given the name I cook under, it is hard to not chime in...early and often.

I will layer rubs with time between. Bigger meats get more rub time.

BaggerBill
03-28-2014, 08:10 AM
Butts & brisket about 12 hours before. Chicken & ribs right before hitting the pit.

Smitty250
03-28-2014, 10:25 AM
...and what do you rub it with....the chicken, and everything else....specifically?:wink:

Oh you know Mike...Some of this and some of that!

I'm really liking the Simply Marvelous line of rubs...especially after the Sam's Club Tucson Comp! :wink:

McEvoy AZ
03-29-2014, 01:05 AM
Oh you know Mike...Some of this and some of that!

I'm really liking the Simply Marvelous line of rubs...especially after the Sam's Club Tucson Comp! :wink:

Chicken overnight really, I am going to have to try that, although seemingly it does not make much sence why you would rub so early.I already use one of your techniques for bite thru skin and have had a lot of success with it.

PeppermonkeyBBQ
03-29-2014, 07:32 AM
I would take into consideration the salt content of the rub you are using. Coating meat in a very salty rub 12 hours before cooking could make things interesting. Maybe in a good way, maybe not.

Mister Bob
03-29-2014, 08:58 PM
Everything overnight except ribs. Those about an hour before going on the pit.

BBQchef33
03-29-2014, 09:04 PM
briskets and butts can go for 5-10 hours..

Ribs, if your using a high salt rub will cure in a few hours if youre not careful.. If you ever had ribs that tasted like ham, thats why. Gor that reason I do ribs under an hour. If i use a low salt or no salt rub, up to 2-3 hours.

chicken, maybe and hour at the most.

jeffturnerjr
03-29-2014, 11:07 PM
before it hits the pit.

Crash
03-30-2014, 03:33 AM
We hit all meats with rub about 30 minutes prior. If it sweats good, it goes on the smoker.