2 X Rub

Hi,

Although I'd like to imbue flavor via rub in ribs, I'm hesitant to rub them the night before. The salt pulling out moisture and imparting a 'hammy' flavor will negate any other benefits.

I was thinking of making 2 versions of our rub, one w/ salt and one without. I'd use the one without the night before and then re-rub w/ the one w/ the salt an hour before they go on the smoker.

Has anyone done anything similar?

Thoughts?

Eric
Has

given enough time the surface of the meat will reach equilibrium. Initially, salted meat will sweat, but eventually the moisture will draw back in. I cure bacon with salt and very little moisture ends up in the bag.

the surface of the meat has to dry out anyways, unless you're are cooking in 100% humidity. Evaporative cooling slows cooking down, once the meat surface is fully dry, you'll break your stall.

Hammy tastes are not from salted meat but salty AND sweet meat. I'd limit the sugar in your first rub, rather than the salt. The meat needs to be well seasoned with salt or it will taste flat.

hth, good luck

Thanks! I'll give that a shot.


Eric