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How long can I leave a dry rub on?
Most of what I've seen seems to suggest around 2 hours...can I leave it
on for 24 hrs? Pork ribs... Thanks DH |
How long can I leave a dry rub on?
"Dirty Harry" > wrote in message news:9owyc.732076$oR5.456766@pd7tw3no... > Most of what I've seen seems to suggest around 2 hours...can I leave it > on for 24 hrs? Pork ribs... Please do. Rub the ribs, wrap em tightly in plastic wrap, and stick em in the fridge. Remember to let em warm to room temp 'fore ya cook em. -- Fosco Gamgee Whitfurrows and his 6" boner The best minds are not in government. If any were, business would hire them away. Ronald Reagan |
How long can I leave a dry rub on?
"Dirty Harry" > wrote in message
news:9owyc.732076$oR5.456766@pd7tw3no... > Most of what I've seen seems to suggest around 2 hours...can I leave it > on for 24 hrs? Pork ribs... > Thanks DH You can leave the rub on longer than 2 hours but you will not get any noticeable change in taste. |
How long can I leave a dry rub on?
On 12-Jun-2004, "Dirty Harry" > wrote: > Most of what I've seen seems to suggest around 2 hours...can I leave it > on for 24 hrs? Pork ribs... > Thanks DH I do mine for 2 days. Check pics on ABF. YMMV. -- M&M, AKA Brick("When You're Over The Hill You Pick Up Speed") |
How long can I leave a dry rub on?
On Sat, 12 Jun 2004 06:19:39 -0400, "Ricky" >
wrote: >"Dirty Harry" > wrote in message >news:9owyc.732076$oR5.456766@pd7tw3no... >> Most of what I've seen seems to suggest around 2 hours...can I leave >it >> on for 24 hrs? Pork ribs... >> Thanks DH > >You can leave the rub on longer than 2 hours but you will not get any >noticeable change in taste. > Would adding rub to the meat, sealing it with a foodsaver, and then freezing it for a future cook (for a few weeks maybe) cause any problems? --------------------------------------------------------- Regards, Henry D. ---------> Anti-Spam measure in place. To reply, remove "spamfree". |
How long can I leave a dry rub on?
"Henry D" > wrote > > Would adding rub to the meat, sealing it with a foodsaver, and then > freezing it for a future cook (for a few weeks maybe) cause any > problems? No. But as soon as the meat begins to freeze it will stop taking on any flavor. |
How long can I leave a dry rub on?
On Sat, 12 Jun 2004 16:59:08 -0400, "Ricky" >
wrote: > >"Henry D" > wrote > >> Would adding rub to the meat, sealing it with a foodsaver, and then >> freezing it for a future cook (for a few weeks maybe) cause any >> problems? > >No. But as soon as the meat begins to freeze it will stop taking on any >flavor. > How about during the thawing process? Does the meat begin to reabsorb the flavor as it thaws? --------------------------------------------------------- Regards, Henry D. ---------> Anti-Spam measure in place. To reply, remove "spamfree". |
How long can I leave a dry rub on?
"Dirty Harry" > wrote in message
news:9owyc.732076$oR5.456766@pd7tw3no... > Most of what I've seen seems to suggest around 2 hours...can I leave it > on for 24 hrs? Pork ribs... > Thanks DH > Ok so I saw that good eats show where he makes the smoker today. Acording to to him it doesn't matter how long your leave the rub on cause your cooking the meat for so long. And I am sooo making that clay pot smoker...I'm a cheapass student on a budget but I think I can make one for less then 50 bucks if I get a used hotplate. Thanks for the info. |
How long can I leave a dry rub on?
Duwop wrote:
> If you've read the FAQ, you'd know there's descriptions of overnight, etc. > Not trying to be sarcastic, the FAQ is a great resource, it's fun to read > and has a TON of info. What Dale says. The FAQ is totally worthwhile; several times I've had friends ask how to get started beyond grillin' and I've given them the FAQ URL. Every one of them has later said "that's *amazing*!" about the FAQ. Dana |
How long can I leave a dry rub on?
"Henry D" > wrote in message
... > On Sat, 12 Jun 2004 16:59:08 -0400, "Ricky" > > wrote: > > > > >"Henry D" > wrote > > >> Would adding rub to the meat, sealing it with a foodsaver, and then > >> freezing it for a future cook (for a few weeks maybe) cause any > >> problems? > > > >No. But as soon as the meat begins to freeze it will stop taking on any > >flavor. > > > > How about during the thawing process? Does the meat begin to reabsorb > the flavor as it thaws? Not enough to make a difference. The dead cells of a piece of meat will only absorb a small amount of flavor from a dry or wet rub. I've tried this experiment dozens of times. Take 6 racks of ribs. Put your dry rub on 2 racks 24 hours before you are going to cook them. Do 2 more racks at 12 hours and the last 2 racks 1 hour before they go in the cooker. Make sure you mark the racks so you'll know which is which. Get 12 friends and family to taste the finish product and see if anyone can tell which are which. |
Quote:
Sorry to have to clutter this post but I cannot find the FAQ on the foodbanter site. Could someone please post it? Thanks. |
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