This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. 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.

Leaving Meat Uncovered with Dry Rub

  • Filter
  • Time
  • Show
Clear All
new posts

    Leaving Meat Uncovered with Dry Rub

    I am doing pulled lamb (lamb shoulders) this weekend and I have been reading about leaving the meat uncovered while it sits in the dry rub rather than putting it in Tupperware or covering it in saran or tinfoil.

    Does anyone know why this is supposedly better?

    Did you read that here, at AmazingRibs? I think most of Meathead's (if not all) lamb recipes call for it being marinated or rubbed and wrapped in plastic wrap mainly to eliminate a mess. I suspect leaving it unwrapped is meant to help form a drier bark when smoked, and to avoid excess rub runoff from meat liquids. Usually this is only necessary with chicken, since you want a drier skin to crisp up. But alas, there are no rules, whatever works, works!


      Makes sense for chicken, the BBQ lamb shoulder recipe does not specify, I was just curious if there was a reason.


        I generally salt my meat and leave it on an appropriately sized stainless steel rack. I have three that I prized with vise-grips from a silly-arsed telescoping set via a strong opinion as to what a sensible set of racks should be (not telescoping).

        I like to put them in the cold refridgerator...but they tend to wind up hovering over the sink.

        The cuts that make it into the box cook up with better bark, probably due to convection facilitated by the heat pump. Some modernist chefs are using hair dryers to duplicate this effect, but the articles I've seen have mostly been about poultry.

        I've salted, dried, and rubbed some cuts of meat that were destined for the rub/plastic treatment. They landed in my deep freeze. The results, upon cooking, were fantastic. Rubbing and wrapping is great for lowering the mess, as Huskee suggested, but I, personally, wonder if taking the time out on a fresh cook matters much. (Definitely worth pre-salting, I mean the wrapping issue at hand as far as worth goes.)

        I think it only matters if it sits uncovered if you are using a salt rub. Salt is the main kid on this playground.

        And those are some words that I said.


          I'm double posting because I lost the plot on that lost one.

          I think crispy bark is a combo of salt and sugar, and they have surface dryness as a partner. You leave a meat out with salt and sugar just partying on the top layer, you are going to lose moisture. Throw an air current in there, you have a straight up gangster rave of bark ideas happening.

          You get the Heat Which Speaks Its Name on that, you have crispy times and a huge fight over the carvery board.


            Anchovy are you a writer? Lol @ "and those are some words that I said". Humor is my middle name. Also Michael.



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedáreview

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts

            Finally, A Great Portable Pellet Smoker

            Green Mountain Grills Trek smoker

            Green Mountain Grills Trek smoker

            Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

            Click here to read our detailed review and to order

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourácomplete 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. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourácompleteáreview

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them