Advanced prep question

chambersuac · 09-13-2019, 03:49 PM

Hey y'all. I have a fairly rookie question, I know, but would be grateful for your input. I'm smoking a brisket a several racks of ribs tomorrow along with chicken, sausage, ABTs and, of course, MOINK balls. My friends and physical therapists are coming to help me build my own parallel bars at home, and I don't want to spend much time prepping the meat tomorrow - so, I am going to trim tonight. My question is this: Do any of you guys apply your rubs the night before and happy with the results? I normally apply rub just an hour or two before meat goes on the smoker. My biggest worry about prepping 12 hours early is that the salt in the rubs will make the pork taste "hammy." TIA

Jrogers84 · 09-13-2019, 03:51 PM

Ill do my ribs and pork overnight but not beef. If your worried applying rubs only takes a second. Trimming takes a little more time

sudsandswine · 09-13-2019, 03:56 PM

I've applied rubs the night before, though as Jrogers84 said, applying the seasoning takes relatively little time. I usually avoid doing it to ribs since the meat is so much more thin, but briskets and butts, I never really notice a difference one way or the other other aside from not having to apply the rub just before hitting the cooker.

chambersuac · 09-13-2019, 04:49 PM

Applying rubs doesn't take y'all long??? Weird. I usually put mine on 2-3 grains at a time -and one ingredient at a time, so I can make sure the ratio is exact. Usually takes 2-3 hours per brisket. Isn't that normal?

Yeah, OK. I AM joking. You're right about it only taking a short time, but prefer to pre-rub tonight, if the quality won't be downgraded. Tomorrow morning, I want to get started early and also let my wife sleep in, as it's her only day to do so. The less time I spend doing stuff inside, the better her chances are of her getting rest.

Thanks

Smoking Piney · 09-13-2019, 06:13 PM

I like to apply the rubs while the pit is warming up. To me, overnight rubs turn into a soupy mess, with lots of liquid left in the pan.

I want that moisture in the meat when I cook it.

pjtexas1 · 09-13-2019, 09:51 PM

I never put rub on the night before. Too much rub gets wiped off pulling the saran wrap off the meat.

Sent from my SM-G955U using Tapatalk

chambersuac · 09-14-2019, 02:31 AM

Thanks, y'all.

09-13-2019, 03:49 PM	#1
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Advanced prep question Hey y'all. I have a fairly rookie question, I know, but would be grateful for your input. I'm smoking a brisket a several racks of ribs tomorrow along with chicken, sausage, ABTs and, of course, MOINK balls. My friends and physical therapists are coming to help me build my own parallel bars at home, and I don't want to spend much time prepping the meat tomorrow - so, I am going to trim tonight. My question is this: Do any of you guys apply your rubs the night before and happy with the results? I normally apply rub just an hour or two before meat goes on the smoker. My biggest worry about prepping 12 hours early is that the salt in the rubs will make the pork taste "hammy." TIA __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

09-13-2019, 03:51 PM	#2
Jrogers84 is One Chatty Farker Join Date: 04-27-16 Location: Middle Michigan	Ill do my ribs and pork overnight but not beef. If your worried applying rubs only takes a second. Trimming takes a little more time
	1 members found this post helpful.

09-13-2019, 03:56 PM	#3
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I've applied rubs the night before, though as Jrogers84 said, applying the seasoning takes relatively little time. I usually avoid doing it to ribs since the meat is so much more thin, but briskets and butts, I never really notice a difference one way or the other other aside from not having to apply the rub just before hitting the cooker. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

09-13-2019, 04:49 PM	#4
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Applying rubs doesn't take y'all long??? Weird. I usually put mine on 2-3 grains at a time -and one ingredient at a time, so I can make sure the ratio is exact. Usually takes 2-3 hours per brisket. Isn't that normal? Yeah, OK. I AM joking. You're right about it only taking a short time, but prefer to pre-rub tonight, if the quality won't be downgraded. Tomorrow morning, I want to get started early and also let my wife sleep in, as it's her only day to do so. The less time I spend doing stuff inside, the better her chances are of her getting rest. Thanks __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

09-13-2019, 06:13 PM	#5
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	I like to apply the rubs while the pit is warming up. To me, overnight rubs turn into a soupy mess, with lots of liquid left in the pan. I want that moisture in the meat when I cook it. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

09-13-2019, 09:51 PM	#6
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I never put rub on the night before. Too much rub gets wiped off pulling the saran wrap off the meat. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

09-14-2019, 02:31 AM	#7
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Thanks, y'all. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]