Matt wrote:
"Zz Yzx" wrote in message
...
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


When time allows, I've always applied the rub the day before. I slather the
butt with mustard, then apply the rub, wrap tightly with saran/cling wrap
and then put it in the fridge over-night. I then pull it out an hour before
going in the pit, apply a bit more rub before going in the pit. (I like a
thick bark on my butts)


My knee jerk reaction is to add a "me too" to your reply. Then, I
remembered that some rubs include salt. My home made rub doesn't have
any salt in it, specifically since I frequently do just what you
suggest. I find that without salt in the rub, less moisture is drawn
from the meat while marinating.

OTOH, there are times when I've experimented using salt in the rub for a
large cut, specifically to dry out the bark a tad and to help it brown.
It's a matter of choice and taste. I always felt salt can be added later.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.