tx_hellraiser
Full Fledged Farker
When you rub down the following Chicken Beef Pork./ How long should you let your rub site before putting it on the pit
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Rub questions on all kinds of meats
- Thread starter tx_hellraiser
- Start date
Bludawg
somebody shut me the fark up.
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.
Lake Dogs
Quintessential Chatty Farker
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...
ddweatherholtz
Full Fledged Farker
I fire up the chiminey and then rub my meat, so about a hour before it goes on the pit.
John Bowen
is One Chatty Farker
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.
No more than 1.5 hours.
landarc
somebody shut me the fark up.
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.
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.
IamMadMan
somebody shut me the fark up.
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.
For chicken, I usually brine overnight, and I apply the rub at cooking time.
