Direct-grill (hot & fast) meat that's been rubbed?

[fkrall]

First run at flank steak tonight, 1.4#, 3/4" thick. I plan to direct-grill it over the SnS hot and fast. Am I correct that I should not rub it? My gut tells me intense direct heat for a complete cook would be too much for a rub, even those without sugar.

[RonB]

Just don't rub it the wrong way. I'd only use salt - either more than hour before cooking, or just before it went on the grill. This would be a great time for a board sauce.

[Henrik]

Yes, I agree. If you're going direct only, you will burn the rub within seconds. One could argue that if the rub is applied many hours before then some flavor sticks to the meat, but I'd much rather cook the meat as-is, and then season when done.

[fkrall]

Suspicions confirmed, thanks! And double-thanks for the fast replies!

[DWCowles]

What they 🙄 said.