Refreshing the rub??

[TheCountofQ]

I know many add a bit of "finishing" salt at the end of a cook or just before serving.

Who, if any, actually use some rub also?? If so, on what??

[MBMorgan]

I don't ... largely because I think that the rub needs to be cooked/carmelized and adding more raw rub seems counter intuitive. If the meat needs more, I'd just add sauce.

[DWCowles]

What MBMorgan said

[Nate]

The only thing I have ever done it on is pulled pork because it is so thick and not every piece is a bark piece.

Typical rouine when I do that is I wrap the butt, reserve the juice, strain it, pour a little juice back over the pulled pork (save the rest of the juice to put in baggies or containers to store left overs in which helps when reheating), then sprinkle on just a little bit of rub (not a lot) and kind of turn it over and mix it a few times... Then serve.

A lot could depend on your rub compesition and what needs to cook etc... But that being said Mike Mills keeps bottles of his "Magic Dust" on the tables at his restaurant for people to sprinkle back over anything they want from the meat to the sides... All personal preference I guess.

[Michael Brinton]

If you are going to put a little of your rub on as finishing it may help to put it in the mortar and pestle and grind it to a fine powder. I remember seeing that on one of those bbqpitmaster shows, don't remember who or which, but the guy had a little jar of his rub for finishing he had grind to a powder. I never tried it but it sounds good.

[David Parrish]

If you are going to put a little of your rub on as finishing it may help to put it in the mortar and pestle and grind it to a fine powder. I remember seeing that on one of those bbqpitmaster shows, don't remember who or which, but the guy had a little jar of his rub for finishing he had grind to a powder. I never tried it but it sounds good.

Coffee grinder works great for powderizing rub. Much easier than mortar and pestle

[Michael Brinton]

Just don't use your spouses grinder or you'll be pushing that pestle around like me :-)

[DeusDingo]

for pulled pork i add some rub back in because i find the pork that isn't touched by the rub or smoke kind of bland, and quite frankly, that is the majority of the meat there. i think it brought my pulled pork to another level by doing so, though

[TheCountofQ]

Vey Good. I don't either, but had noticed at a local chain restaurant that the line cooks were dusting the pork before building a sandwich. More than a dusting really.

I didn't notice them do it to the beef.

[SoCalTim]

If I can, let me recommend the best 'finishing rub' I've ever used. It's by Stef Franklin @ Simply Marvelous Rubs. It's called 'Poptitude Finishing Dust', it's available on the Big Poppa website.