Nonnymus wrote:
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.

Agreed! And anything that shrinks, reduces, or cooks down is better off to
be salted after its reduced since the food may shrink but the salt remains
in the same amount.

MartyB in KC