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View Full Version : Can you use to much rub on your meats??


Chelps03
07-27-2014, 04:34 PM
Just curious if you could use to much rub on your meat before cooking??

morgan-que
07-27-2014, 04:37 PM
been there and done that, yes.

pjtexas1
07-27-2014, 04:37 PM
Yes, especially on smaller/thinner cuts of meat. I am one that puts it on thick on brisket.

Grimm5577
07-27-2014, 04:38 PM
yes it creates a cakey thick covering. Not good.

bel4_20
07-27-2014, 04:41 PM
Yes Definitely when i do my kids let me know..it happens!

okiej
07-27-2014, 04:49 PM
Yes. I am still learning to go lighter with seasoning, especially on smaller cuts

nucornhusker
07-27-2014, 05:01 PM
I usually use just enough to cover the meat, but you can still see the meat through the rub, not caked by any means, but well seasoned. You will learn the right amount after using too little then over correcting and using too much, or visa-versa.

brandenpro
07-27-2014, 05:09 PM
Big cuts like brisket and butt are forgiving on going over. So I error on the side of reckless abandon. Ribs and other smaller, thin cuts I error on the side of caution.

16Adams
07-27-2014, 05:14 PM
Yes!!

Chelps03
07-27-2014, 05:36 PM
If you go lighter how do you get a good bark???

Blythewood BBQ'er
07-27-2014, 05:39 PM
Bark should from from the very top layer drying out a bit with help from the season.

c farmer
07-27-2014, 05:41 PM
What are you trying to get bark on?

Butts and briskets will take more rub and you want bark on these.

Steak, ribs, stuff like that doesnt need bark. Go lighter on these.

Bludawg
07-27-2014, 05:42 PM
if you can't see the meat you used to much. Meat is not a delivery system to transport toasted spices to your pie hole. Less is More!

this butt had only salt for a rub
http://i968.photobucket.com/albums/ae164/Bludawg51/Butt_zpse40f68fa.jpg

tpope
07-27-2014, 05:43 PM
My family says yes you can. This is less than many commercially bbqs.

tnfan47
07-27-2014, 06:07 PM
As others have mentioned, smaller cuts. I put way too much on some chicken thighs once. Same as ribs if you decide to serve them dry instead of glazing them at the end. Trial and error my friends.