TIL my old rub method was just wasting good paprika

I used to sprinkle rub on and go straight to the smoker, but after 4 bland shoulders at a cookout in Lubbock last summer, I started letting it sit overnight in the fridge. Now I pat the meat dry first and use about 2 tablespoons per pound, and the bark finally has that deep color and crunch. Has anyone else found that resting time matters more than the rub recipe itself?

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max685d ago

4 bland shoulders over one summer seems like a bigger issue.