When you rub down the following Chicken Beef Pork./ How long should you let your rub site before putting it on the pit
04-29-2013 02:22 PM
As long as it takes to walk from the kitchen out to the pit 1 min up to 2min if I need to open a beer.
04-29-2013 02:59 PM
If your rub has much sodium in it, I'd be careful to not leave it on much longer than 2 hours before going on the smoker. Some leave it on over-night. I usually do it right before lighting the fire, so for me it's usually about an hour...
04-29-2013 03:01 PM
I fire up the chiminey and then rub my meat, so about a hour before it goes on the pit.
04-29-2013 03:31 PM
I rub the meat then start the fire. This is the only place that statement would not seem preverted.
No more than 1.5 hours.
04-29-2013 03:58 PM
It varies for me, depending on the rub and the meat. Also what I want to achieve.
In general, if it is just salt and pepper based, within 30 minutes of going on the fire. If it has more sugar or spices in it, I like to let it melt onto the meat, that means more like an hour. For some meats, like chicken, I will rub it, then wrap tight or place in ziploc with air sucked out, for 4 to 8 hours.
04-29-2013 04:58 PM
For large cuts of pork I rub 24 hours in advance and add more before going into the smoker.
For chicken, I usually brine overnight, and I apply the rub at cooking time.