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The Corner


Joined: 9/7/99 Posts: 11482
Likes: 6416

Agree with what is posted below but will say that many believe adding the

rub well ahead of time improves flavor. I would think as long as you are rubbing it in well, you should be fine. I will also note that if you are trying to brown something over very high heat, the rub will likely inhibit that caramelization because the salt draws out moisture from meat.

(In response to this post by HowieT3)

Posted: 12/06/2019 at 12:20PM


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Current Thread:
@chefhoo - A question about rubs and marinades. -- HowieT3 12/06/2019 09:38AM
  Hygroscopy and Deliquesence.... -- The Hook 12/06/2019 2:04PM
  As good a theory as any.... -- The Hook 12/06/2019 6:16PM
  It would seem to me.... -- The Hook 12/06/2019 12:26PM
  Really depends on what is in your marinade -- Zhoo 12/06/2019 12:38PM
  I was speaking strictly about rubs.... -- The Hook 12/06/2019 12:40PM
  Marinades yes, rubs not really -- GtownHoo 12/06/2019 10:53AM
  My wife puts ours in the fridge 24 hours before -- hooman#1 12/06/2019 12:33PM
  Agreed, I'll add one thing... -- The Hook 12/06/2019 11:43AM
  I will agree rubs are a no...... -- Zhoo 12/06/2019 11:33AM
  Good info there, thanks! ** -- hoos73 12/06/2019 11:17AM
  I love talking smoking and grilling and cooking! -- GtownHoo 12/06/2019 11:24AM
  Sweet will check it out! ** -- GtownHoo 12/06/2019 11:58AM

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