I've only ever applied rubs before cooking or up to half an hr before.
But really I'm not sure if sometimes 24 hrs before can be a good thing?
I guess it depends on the meat with brisket at one end of the spectrum and chicken at the other?
Any general rules?
Applying rubs
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- Location: Perth WA
Re: Applying rubs
No Rules, but most rubs contain Salt and/or Sugar, this will draw juices from the meat and form a kind of strong brine that is reabsorbed into the meat.....and that takes time.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!