To dry rub now, or to dry rub later?

[Tomas Bjornerback]

I'm having friends over on Saturday evening for some BBQ.

It's about 40 hours until the tenderloins goes on the WSM and I've prepared 3 different dry rubs for them. They include spices and 3 tablespoons of sea salt.

The question is when I can put the meat in the plastic bag with dry rub? Is it too early now because of the salt?

I usually mix it about 12-24 hours in advance, and it have always been okay. How about 40 hours?

 

[Bruce Bissonnette]

I'd wait for the 12-24 hour range. 40 hours seems like a long time. Just my opinion.

 

[Tomas Bjornerback]

How about if I'd add meat and spices now (at the 40 hour mark) and the salt later (at the 12 hour mark)?

 

[Bruce Bissonnette]

You could probably do that, and just salt them an hour or two prior to placing them on the cooker. Good Luck, let us know how they turn out.

 

[Jim Minion]

A heavy meat like butt or brisket can handle 40 hours, ribs and chicken would be better to rub much closer to the cook.
Jim