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Old 04-29-2013, 03:58 PM   #6
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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