on Saturday I smoked 8 racks of ribs in the WSM, I rubbed them the night before at 11pm, and they went on the smoker at about 1pm, so they had been rubbed for about 13 hours
when I took the racks out of the tray I had them in, to put them in the smoker I noticed the bottom of the tray was wet, not a lot, but it got me thinking, has the salt in the rub drawn moisture out of the meat, and if so, is a short time between rub and cook preferable ?......to make sure im not losing any moisture out of the meat ?
could it be a combination of the salt in the rub, and the coldness of the fridge ?