Overenight Rub

[Greg Muller]

I have been useing the Texas BBQ rub on all my smokes. The problem is after leaving the rub on overnight and wrapped in saran wrap I wind up with a lot of juice in the wrap and wet rub. Is there any real advantage to leaving the rub on overnight or should I just apply the rub right before the meat goes on the smoker.

 

[Dave/G]

Greg,
Salt in rub pulls moisture, so unless using a no salt rub, I apply it just before smoking or for a limited time only

 

[Bill Hays]

I use Texas BBQ Rub often and always rub while the chimney of coals is heating up, so, no more than 30 minutes before going on the WSM. Any rub with salt in it is going to draw moisture out of the meat. I don't believe I've seen where Bill Cannon recommends an overnight rub with his products.

Bill

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Muller:
I have been using the Texas BBQ rub on all my smokes. The problem is after leaving the rub on overnight and wrapped in saran wrap I wind up with a lot of juice in the wrap and wet rub. Is there any real advantage to leaving the rub on overnight or should I just apply the rub right before the meat goes on the smoker. </div></BLOCKQUOTE>

Salt in the rub is pulling the liquid. The overnight rub is not really necessary. I used to do 24 hours religiously. But not any more unless I am using my own rubs/mixes and leaving the salt out until about an hour before cooking. I find it easier these days to follow Kevin Kruger's (and others) method of applying rub the day of the cook while getting the smoker ready, etc. I haven't found any difference in end product.

I have though found that on more than one occasion pork left in rub for 24 hours or longer can come out the other side tasting "hammy" which I don't like in ribs/butt.

 

[Vince B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I have though found that on more than one occasion pork left in rub for 24 hours or longer can come out the other side tasting "hammy" which I don't like in ribs/butt. </div></BLOCKQUOTE>

Funny that you say this because I was thinking the same thing with ribs. I thought it was the amount of smoke when I first started smoking. The last two times I made ribs I did my rub just before and laid off on the smoke a bit. Seemed better. Vince B