British BBQ Society Forums

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

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

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.

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

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.

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


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