Question - to rub or Not to rub.


 
R

Russ Harris

TVWBB Super Fan
I see a lot of videos and posts where guys take their rub and rub it into the meat. But I've also seen some guys - even guys on the competition circuit that say NOT to rub...simply sprinkle evenly. I'm just a network engineer who likes to smoke meat in the backyard. And most of what I know I learned through the wonderful world of the Internet. So I'm far from an expert. Me personally - I rub. But I'd love to hear from others as to whether you rub or not and why. Let the debate begin.
 
i really dont see much of a diff. if you dont rub, the juices of the meat while sitting will liquify it and it will get in all the nooks and crannys anyhow.
 
Rubbin' is more important with briskets since there's more nooks and crannies, but I lightly rub the meat in on pork as well. Even on ribs, my goal is just a consistant coating on the meat side, just a sprinkling on the bone side; but I still rub it all in a little. The goal with my pork butts is about as much rub as the meat will take, so yeah, I'll rub a butt, too.
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Russ, I slather the butt with mustard and put on as much rub as the butts will take. Helps the formation of a good crunchy bark.
 
Just don't be too aggressive with rubbing. You don't want to break up the surface of the meat, just pack some flavor in there.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Just don't be too aggressive with rubbing. You don't want to break up the surface of the meat, just pack some flavor in there. </div></BLOCKQUOTE>
Hey Gary,never heard of this .Please expound?????
 
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