This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Wet rub question

  • Filter
  • Time
  • Show
Clear All
new posts

    Wet rub question

    I don’t use wet rubs often. Considering a pork tenderloin wet rub from Cooks Illustrated. We are driving three hours to Easter dinner tomorrow and are helping with some of the cooking. Will transport pork tenderloins in a cooler and then grill upon arrival. Best to mix/apply rub on arrival or ok to mix/apply tonight? Rub is honey, olive oil, zest, rosemary, salt, pepper, Dijon.

    Either will work. The rub doesnt penetrate very far but I'd do it tonight or before you leave. Applying it right as you cook it wont give any time at all for it to work.

    The main reason to not apply a wet rub/marinade far in advance is when they contain acid which can break down muscle and make a cut of meat mushy in texture


      Youve got some acid in the dijon but not enough i would think to make the meat mushy so probably either is fine


        My danged ol self, why, I'd do it tonight.

        Cain't hurt nuthin, an saves on time constraints, an stress tomorrow...
        Have a great cook, an a Happy Easter!
        Last edited by Mr. Bones; April 3, 2021, 12:00 PM.


          No problem wet brining tenderloins over night.
          Put everything in a large freezer bag for convenience.
          I can't say I've ever noticed the meat mushy in anyway after doing this.
          Put the majority of the rub on tonight and apply the Dijon when you leave for your destination.


            I would apply the salt tonight, and then the rest when you arrive (or before you leave home if you have time). It shouldn't make a huge difference either way you decide to do it with tenderloin. Those tend to turn out pretty darn good regardless.
            Last edited by Steve R.; April 3, 2021, 12:08 PM.



            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

            Big. Bold. Flavor.

            Meathead's Amazing rubs and sauce

            Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.