Zz Yzx wrote:
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb

Seriously, as others I don't see the benefit of long standing if its just a
rub. However you can marinate or brine a pork butt and get considerable
benefit from that. My team partner feels the need to rub the pork butts in
advance, but lately he has been brining some of them. I think it makes them
too salty, with a hammy flavor. Nothing wrong with ham, but its not the same
as bbq butt. Same thing with baby back ribs. I prefer the spares because
they don't take on that hammy flavor, although unlike with the butts, I
really cannot put my finger on why I get that hammy flavor in the loin
backs.

MartyB in KC