Don't know why I have never thought to ask this question before but here goes. What I currently do is apply rub to meat and let it sit while I'm starting the fire. I know it all comes down to the type of meat, the cut, and the size but how long does it takes for salt to pull moisture from the meat and then for the meat to pull the moisture and seasoning back into it? Does this make sense? I guess I'm thinking along the lines of brining where the cells would exude moisture out and then draw the salt and flavors in. I imagine if ribs were to sit to long they would develop a ham-like flavor. Anyway, any thoughts?
A question about rub
- Thread starter Gerry D.
- Start date
K Kruger
TVWBB 1-Star Olympian
Yes. That's what I do. I salt the meat, go out and light some fuel for a Minion start, then make whatever rub I'm making. I apply the rub over the salt (which has drawn moisture to the surface, helping the rub stick nicely), pour the lit on the unlit, assemble and immediately load the meat.
I do think that salt - especially with a a sugar addition - can lead to 'haminess', particularly with ribs or other thin pork cuts. Some may not find this objectionable but it's not an element I want in my profile.
Some flavor volatiles are water soluble, many are soluble in alcohol (which is how extracts are made), and many are fat soluble. Think about the difference between marinades that include oil and flavor brines that do not. Flavor brines require much more in the way of spices, herbs and aromatics, relative to the water in the mix, than do marinades. Flavor brines (and brine cures) are also usually made with most if not all of the aromatics simmered in some water, at least briefly, to help release some volatiles, before the mix is completed then chilled for use. Marinades are not usually heated (but if you want to boost flavor significantly, do so, then cool before use) because of the fat factor. For effective flavor transference with a flavor brine, the brine time needs to be significant - much longer than when one is straight-brining.
Though it's possible (rubbing ahead of time) that some fat soluble volatiles could transfer to the meat given plenty of time, imo this would not be of the significance necessary for it to be distinguished by the typical diner.
I do think that salt - especially with a a sugar addition - can lead to 'haminess', particularly with ribs or other thin pork cuts. Some may not find this objectionable but it's not an element I want in my profile.
Some flavor volatiles are water soluble, many are soluble in alcohol (which is how extracts are made), and many are fat soluble. Think about the difference between marinades that include oil and flavor brines that do not. Flavor brines require much more in the way of spices, herbs and aromatics, relative to the water in the mix, than do marinades. Flavor brines (and brine cures) are also usually made with most if not all of the aromatics simmered in some water, at least briefly, to help release some volatiles, before the mix is completed then chilled for use. Marinades are not usually heated (but if you want to boost flavor significantly, do so, then cool before use) because of the fat factor. For effective flavor transference with a flavor brine, the brine time needs to be significant - much longer than when one is straight-brining.
Though it's possible (rubbing ahead of time) that some fat soluble volatiles could transfer to the meat given plenty of time, imo this would not be of the significance necessary for it to be distinguished by the typical diner.