Too early to rub??

skwerlee · 12-23-2016, 09:31 PM

I have two pork shoulders going on the pit at daybreak tomorrow morning. When I need to get an early start I like to do as much prep work as I can the night before. It is too early to rub them down with my bbq rub tonight? Would that have an adverse effect?

MeatyOakerSmoker · 12-23-2016, 09:35 PM

The general complaint is a "hamy" flavor if you have too much salt in your rub.

Right on Q · 12-23-2016, 10:58 PM

Unless your rub has loads of salt you'll be fine rubbing it tonight. I rub and inject my butts the night before all the time with good results.

Harbormaster · 12-24-2016, 06:15 AM

I've never been a fan of the early application of rub method.
Even when I competed I put the rub on minutes before the butts hit the pit.
Not saying early application is wrong, mind you. I would just get up earlier and rub them in the morning.

Pstores · 12-24-2016, 06:34 AM

When I use my own rub...... I leave out all the salt and rub it down days before with olive oil or White BBQ sauce. And then add a little salt before smoking....... Or if you have a rub low in salt I rub days before. I am not much for salt. Never had a hammy flavor..... Of course not much salt. Ribs I do the same. So I would say go for it.,..... My method gets you layers of flavor in ribs.....

Burnt at Both Endz · 12-24-2016, 06:41 AM

Your good to go, if it was ribs I'd be a little worried about salt causing hammy taste, but the butt has a lot of meat and when pulled you'll never have that issue.

skwerlee · 12-24-2016, 08:53 AM

I opted to rub em down this morning before throwing them on the pit.

Joe Black · 12-24-2016, 01:30 PM

I think you made the better decision. I usually do all of my prep the night before and rub while the cooker is getting up to temp on cook day.

wormy · 12-24-2016, 03:47 PM

Quote:

Originally Posted by Joe Black

I think you made the better decision. I usually do all of my prep the night before and rub while the cooker is getting up to temp on cook day.

^^^^^^^

This what I do as well with great resuits every time.

Good luck with the cook

cueball21 · 12-24-2016, 08:01 PM

I generally prep and rub pork butts/shoulders the night before I plan to smoke them and keep then in the reefer overnight.

On occasions, I've not been able to smoke them the next day (bad weather, family emergencies, whatever) and left them in the reefer for up to 3 days without ill effect. I wouldn't advise that as a rule, but it certainly didn't harm the pork.

12-23-2016, 09:31 PM	#1
skwerlee Knows what a fatty is. Join Date: 08-25-15 Location: Dallas, TX	Too early to rub?? I have two pork shoulders going on the pit at daybreak tomorrow morning. When I need to get an early start I like to do as much prep work as I can the night before. It is too early to rub them down with my bbq rub tonight? Would that have an adverse effect? __________________ Weber 22.5 OTG, Pit Barrel Cooker (PBC) Porcelain coated, Weber Spirit E-210/GrillGrates

12-23-2016, 09:35 PM	#2
MeatyOakerSmoker is One Chatty Farker Join Date: 11-15-10 Location: NJ	The general complaint is a "hamy" flavor if you have too much salt in your rub. __________________ 18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS

12-23-2016, 10:58 PM	#3
Right on Q is One Chatty Farker Join Date: 10-21-14 Location: Olive Branch, MS	Unless your rub has loads of salt you'll be fine rubbing it tonight. I rub and inject my butts the night before all the time with good results. __________________ Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers

12-24-2016, 06:15 AM	#4
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	I've never been a fan of the early application of rub method. Even when I competed I put the rub on minutes before the butts hit the pit. Not saying early application is wrong, mind you. I would just get up earlier and rub them in the morning. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

12-24-2016, 06:34 AM	#5
Pstores is One Chatty Farker Join Date: 04-03-16 Location: Hudson, wi	When I use my own rub...... I leave out all the salt and rub it down days before with olive oil or White BBQ sauce. And then add a little salt before smoking....... Or if you have a rub low in salt I rub days before. I am not much for salt. Never had a hammy flavor..... Of course not much salt. Ribs I do the same. So I would say go for it.,..... My method gets you layers of flavor in ribs..... __________________ Lone Star Grillz Large with reversed cart, Meadow Creek TS120p insulated firebox and stainless front shelf. Sent to a better home to be used like a stick burner should be. Weber Charcoal Summit, Cabelas Pro 100, ready to build UDS, Retired the Big Green Egg XL and Treager 070....

12-24-2016, 06:41 AM	#6
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	Your good to go, if it was ribs I'd be a little worried about salt causing hammy taste, but the butt has a lot of meat and when pulled you'll never have that issue.

12-24-2016, 08:53 AM	#7
skwerlee Knows what a fatty is. Join Date: 08-25-15 Location: Dallas, TX	I opted to rub em down this morning before throwing them on the pit. __________________ Weber 22.5 OTG, Pit Barrel Cooker (PBC) Porcelain coated, Weber Spirit E-210/GrillGrates

12-24-2016, 01:30 PM	#8
Joe Black Babbling Farker Join Date: 12-05-14 Location: Greenville, SC	I think you made the better decision. I usually do all of my prep the night before and rub while the cooker is getting up to temp on cook day. __________________ 24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser

12-24-2016, 08:01 PM	#10
cueball21 somebody shut me the fark up. Join Date: 09-14-15 Location: central Texas USA Name/Nickname : Bob, aka, Uncle	I generally prep and rub pork butts/shoulders the night before I plan to smoke them and keep then in the reefer overnight. On occasions, I've not been able to smoke them the next day (bad weather, family emergencies, whatever) and left them in the reefer for up to 3 days without ill effect. I wouldn't advise that as a rule, but it certainly didn't harm the pork. __________________ “We hold these Truths to be self-evident, that all Men are created equal, that they are endowed by their CREATOR with certain UNALIENABLE RIGHTS, that among these are Life, Liberty, and the Pursuit of Happiness—That to secure these Rights, Governments are instituted among Men, deriving their JUST Powers from the Consent of the Governed, that whenever any Form of Government becomes destructive of these Ends, it is the RIGHT of the People to alter or to abolish it and to institute new Government, laying its Foundation on such Principles, and organizing its Powers in such Form, as to them shall seem most likely to effect their Safety and Happiness.” . . . -2nd paragraph, US Declaration of Independence Now you know 'the thing.' Bob's yer uncle!