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.