I have always put this rub on just before I put the shoulder in the smoker. Can I put it on the night before and is there a rule of thumb as to how much?
Original Post
Replies sorted oldest to newest
For a shoulder, it's hard to put "too much" rub on. Some say that salt will draw moisture out of the meat, others always rub overnight. I doubt you could dry out a Butt. Buy two and do one each way. Then you'll know and you can tell us 
.
.
It's been said that too much salt will cure the meat and it can get a "hammy" taste.
Joe M speaks the truth. Salt will cure the pork and it will taste like a ham. Ribs too. I usually rub and go right to the smoker. I don't really see any advantage to waiting.
JT
JT
Here's what I suggest.
For any rub you like, look at the label. If salt is one of the top 3 ingredients, don't use it overnight. As they said, salt tends to "cure" the pork and will create a hammy taste.
Now, if you WANT the hammy taste, certainly go for the overnight rub.
For ribs. I do max of about an hour maybe two depending on what else I'm doing. Couple of hours even isn't bad.
For any rub you like, look at the label. If salt is one of the top 3 ingredients, don't use it overnight. As they said, salt tends to "cure" the pork and will create a hammy taste.
Now, if you WANT the hammy taste, certainly go for the overnight rub.
For ribs. I do max of about an hour maybe two depending on what else I'm doing. Couple of hours even isn't bad.