Oops! What would you do?

[bep35]

So, last night I dry brined a pork shoulder and a chuck roast to smoke in the PBC. Put them on mid-day. When I took the lid off the PBC I immediately could tell that I forgot to add the rubs before putting them in the smoker! No Memphis Dust on the shoulder and no Big Bad Beef Rub on the Chuckie! I mean, who does that?

My question to the group is, what would you do to save this meal and make it somehow meet expectations? My family knows good bar-be-que so I can't just fake it and hope they don't notice. Looking for some advice here.

Thanks.

[Cheef]

Personally if the bark isn't setting yet I would dust them up.

[Mosca]

If you’re going to pull them, try mixing the rubs into the pulled meat.

[ComfortablyNumb]

Serve with BBQ sauce.

[58limited]

They will probably be alright with just the smoke. Black's, one of the best BBQ joints in Texas, doesn't season their brisket and it is wonderful with a pitch black bark.

[JeffJ]

If the surface of the meat is still moist lightly dust them.

[Sweaty Paul]

If not moist then flavor with rubs when you pull and sauce as you wish.

[Stuey1515]

Give it a crack as is mate, I don't get too carried away with rubs unless it's pastrami.
The dry brining should be enough, I like to enjoy the natural flavour of the meat with maybe a sauce on the side.
Just my two cents worth

[bbqLuv]

Be sure to let us know what you decide and how it turned out, Pics would be nice too.

Thank you in advance.