Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: MMike on February 14, 2018, 08:42:52 PM
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Having boneless skinless chicken thighs Saturday. What's the best time to put the dry rub on?
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Overnight, in the morning, an hour before, right before you put them on the grill....
I have not had much of a difference regardless of when I put rub on meat. I have found it is best to put the meat right from the fridge to the smoker though.
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I tend to put my rub on right before I fire up my smoker. Like Bar-B-Lew I haven't found much difference in when I put the rub on.
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If the rub has salt, then I would put it on at least 4 hours before cooking. If no salt, then it won't make much difference.
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If the rub has salt, then I would put it on at least 4 hours before cooking. If no salt, then it won't make much difference.
+1
Got to give the salt some time to penetrate; it makes for a tastier cook.
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Here is an other one to add to the confusion.
I used to apply the rub on chicken and ribs the day before.. For over a year the rub is applied about an hour prior to going on the pit..I do the skin side of chicken first, or bone side of ribs first. Wait until it sweats, turn and do the other side...I make sure to get the all sides and any cracks covered. If there is loose skin, apply rub under it... I realize the skin aspect doesn't apply to your question. I don't eat the skin, just find it makes for a more moist end product..And bone-in for flavour.