How early is too early?

Discussion in 'Beef' started by madcad59, Jan 17, 2012.

  1. Can I apply a dry rub 3-4 days before the meat hits the smoker or is that way too early? :grilling_smilie:
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Longer is better in my opinion, it will get better penetration...Go for it!...JJ
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Just keep everything tightly wrapped so it doesn't get dried out and keep it very cold. 
     
  4. I'm having a Bbq on Saturday but work the 3 dsys prior and won't have time to prep. I just don't want to wreck this Bbq because of my inexperience. Can you tell I'm. new to the Q? Thanks for any advice
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never did it that long before, but don't see why not too, and as Jimmy says it will give the rub more time to penetrate the meat.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yup just keep it tightly wrapped so air does not get to it and you are fine. And since you are new - like Al said, keep it cold too. 
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    The longer the better, just remember the pics [​IMG]
     
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

      Good call Bob, I didn't think of that. Of-course my rub has very little salt, if any.
     
  10. venture

    venture Smoking Guru OTBS Member

    As Bob said, maybe?

    If you have a lot of salt in a rub, or a lot of salt and acid in a marinade, it can be too long.

    Good luck and good smoking.
     
  11. sprky

    sprky Master of the Pit OTBS Member

    What I have done in the past out of necessity, when something came up an I couldn't smoke within 24 hours. Vac seal the rubbed meat it and throw it in the freezer.  Night before smoke I thawed in water bath place in fridge till smoke time. I have even done this for taking meat to the lake.
     
    Last edited: Jan 18, 2012
  12. Thanks for all the advice. My smoke went great with awesome results. My WSM smoker worked like a charm too. Thanks again!
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    :th_nopicsye3:
     
  14. Until I figure out how to load pics from my phone to this forum, I guess it never happened then.:devil:
     

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