Meat Marinades/rubs Question

Horse Plains Drifter

What is the minimum time the meat should soak in the marinade/rub before cooking? Is there a maximum time? Thanks for any insight.

Sam06

IMO

Min: 1 hr

Max 36hrs

It really depends on the meat type and grade though.

remingtonoaks

I would add to that, that a marinate with a higher acid content takes less time than one that doesn't. Such as one that has Coke or vinegar in the marinate

84Bravo1

Stubbs Beef, or Pork Marinade.

The longer you let it set up, the better it is.


I try for 24 hrs minimum.

With Jerky, I go for 48-72 hrs.

Mmmnnn........good stuff


That's just me though.


Ribs & a dry rub, rub it in, in it goes into the oven, slow cook for 6 hrs at 175*.

yoshmyster

Depends on how much salt (in all forms) and how big of a chunk of meat.

gunnut505

quote:Originally posted by yoshmyster
Depends on how much salt (in all forms) and how big of a chunk of meat.


Unless it's sugar, which does the same thing.
Be sure to pat dry any meat you want to grill, fry, rotisserie, or BBQ; with the exception of smoking meat, which needs to be slightly tacky to hold the smoke.
A dry rub adds "bark", where a marinade adds flavor, color, and moisture.
Let a dry rub settle for at least 30 minutes, marinades take from 1/2 an hour for fajita meat, to a day anna half for a pork shoulder or beef brisket. Low & slow (+/- 160-200?) will give the most satisfying results if you're#8203; smoking or pit Qing; 250-300 if you like it chewy.

CaptFun

The longer the better. Today however, I needed to eat before 7 and the smoker was hot at noon... the ribs only got an hour or so to sit before I put it on the smoke.

(and I had to make up a new batch of rub..... )

Was it competition perfect? no. but it was an awesome spring afternoon got to watch the race on TV and smoke some ribs... [8D]

joshmb1982

For liquid marinades I've always wanted to figure out how to rig up my pressure cooker to just add air pressure without heating/cooking.

Put in the meat with enough marinade to submerge it put on the lid and pressure up to 15psi. See if it speeds up the process or makes
The meat better absorb the marinade.