On Jun 16, 11:26*pm, Sqwertz > wrote:
> On Thu, 16 Jun 2011 19:35:44 -0700, Dimitri wrote:
> > Going to smoke some St Louis cut ribs on Saturday for a fathers day
> > celebration.
>
> > I'm curious, the most recent rub recipe said to apply the rub 1 hour up to 8
> > hours before cooking.
>
> > How long do you leave the rub on before smoking?
>
> Most of us probably rub shortly before cooking or within an hour. *At
> least the consensus I've gathered. *I do it 4-5 minutes beforehand.
>
> The meat should be dry when you put it in the smoker. *You can't do
> that if you've pre-salted the meat and it's drawing out moisture.
> Sure, you can take some paper towels to it, but then you're taking off
> the rub, too.
>
> Even if you're not using salt in your rub, there is no penetration of
> flavors into the meat unless you used some sort of marinade.
>
> -sw

I guess smoking is also useless since it can't penetrate?
Oh I guess you can't reply since your reply will be deleted.

Greg