Frozen Rub Prep

[Guest]

I've been wondering 'bout this for a while.

When is the best time to apply rub to a frozen piece of meat?

I ask 'cuz I have a butt in the freezer and I heard a talk radio cooking host today say that you should apply rub to frozen meat and then let it defrost in the fridge. (For those in So. Cal, it was Jamie Gwynn -- KABC, not Melinda Lee -- KFI)

Has anyone done this as opposed to thawing the meat completely and then applying the rub?

I've always thawed then rubbed and let sit in the fridge for an hour or two, but that has been almost exclusively with beef and using the kettle, not the WSM.

I'd love to hear any feedback.

Thanks,

DWL

 

[Allan Jones]

I've never heard of applying it to frozen meat.
If any, most apply to cool to room temp meat.

 

[Jim Minion]

Appling to frozen meat is not great science, the salt in the rub is to take the flavors into the meat to a small degree and if it is frozen this will not happen till it a least thaws.
But as Dennis Miller would say that's just my opinion and I could be wrong.
Jim