I've been doing some reading/studying, I know that's scary, and wondered about something that I've read about.An article that I've read states that there are two ways of getting rub to penetrate the meat. One is rubbing overnight, another is letting the meat to come to room temp for a couple hours with some extra salt on it.
It seems that this article believed that the warming of the meat,to room temp with salt added, started the transfer of flavor and the meat to start breaking done the proteins at a faster rate. Any thoughts on this? Thanks!
I guess I otta leave the part out about heating the ribs in warm tap water and rubbing a short time before cooking them? any thoughts on this either?