Q
Q_Egg
Guest
...... I respect and appreciate individual preferences, but this question is really aimed at any scientific/chemical issues related to applying rubs for varying amounts of time. Perhaps the meat involved plays a major role as well.
For the few, most frequently Q'd meats here on the Forum, what are sound rules to apply for the times between rub application and the start of the cook? When is it highly recommended to apply, wrap, refrigerate (overnight) versus apply, wait short amounts of time and cook?
I did a few unsuccessful searches .... if I missed a key thread or link, please advise.
Regards,
Tom B.
aka tommy_bandera
Large Big Green Egg
candidate for bskd?
For the few, most frequently Q'd meats here on the Forum, what are sound rules to apply for the times between rub application and the start of the cook? When is it highly recommended to apply, wrap, refrigerate (overnight) versus apply, wait short amounts of time and cook?
I did a few unsuccessful searches .... if I missed a key thread or link, please advise.
Regards,
Tom B.
aka tommy_bandera
Large Big Green Egg
candidate for bskd?