Two rub or not to rub advise for newbie

[Ace]

Hi

I have two rubs (one each for ribs and pulled pork) the salt ratio is about 1 to 4 salt to spices

Should I rub the pork night before the smoke eg at say 8pm - pork shoulder going on at 8am to serve at 6pm

Then rub the ribs say at 9am on at 1pm to serve at 6pm with pork (they a meaty ribs with a bit of belly left on)

Will the rub be too early on the pork and cure it and ruin texture of the meet

Advise needed!

Thanks

[JEC]

I'd lay off rubbing overnight, as you've already hinted at the salt will start to cure the meat, definitely on the ribs. For ribs I put the run on and set-up the BBQ (1 hour max.), for pork I'd probably do it a couple hours earlier

[RobinC]

Pork shoulder I tend to rub ahead of time then wrap in cling film. The one I cooked on Sunday was rubbed the night before. This is more about me reducing the number of processes I need to do early in the morning before I start cooking. I have rubbed pork shoulders immediately prior to cooking and can't say I noticed any real difference in taste in the end results.

Ribs I tend to do shortly before cooking.

[YetiDave]

I suspect you'd get more bark if you rubbed ahead of time with a shoulder cut? I never bother, I usually set up my charcoal basket, get the chimney going then prep meat. By the time I've got the cooker up to temp it's all rubbed and ready to go

[JamsCowbell]

I tend to apply my rub and put it in the fridge for a good few hours if not overnight, I only have a couple of tablespoons of kosher salt in my rub though, compared to a fair amount of sugar, paprika and pepper (amongst other things) so it's nowhere near 1/5 of the mixture.

[Dr udloko]

Rub. Try downloading the Weber app it has some great dry rubs.


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