tag:blogger.com,1999:blog-456637996402292540.post190410742150391030..comments2021-02-08T23:25:03.601-05:00Comments on The Butcher’s Case: Ah, There’s the RubPaul Lukashttp://www.blogger.com/profile/00332838300122572415noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-456637996402292540.post-66654266701099144622011-09-07T22:32:49.661-04:002011-09-07T22:32:49.661-04:00I needed this! Thanks, Paul.I needed this! Thanks, Paul.KarenYeahYeahhttps://www.blogger.com/profile/17238086910976962835noreply@blogger.comtag:blogger.com,1999:blog-456637996402292540.post-55859734104267786972011-09-06T23:25:57.236-04:002011-09-06T23:25:57.236-04:00Excellent point -- yes, letting the rub rest on th...Excellent point -- yes, letting the rub rest on the meat for at least 10 mins. is always a good idea (or longer, if you can wait a bit).<br /><br />Cooking times and temps vary with the cut, the kind of meat, etc. Any decent recipe for a roast, steak, chop, etc., will be enhanced by this rub.Paul Lukashttps://www.blogger.com/profile/01569493938573591538noreply@blogger.comtag:blogger.com,1999:blog-456637996402292540.post-70903083768965171002011-09-06T23:18:55.797-04:002011-09-06T23:18:55.797-04:00When you use a rub, is it best to let the meat res...When you use a rub, is it best to let the meat rest for a bit before you start cooking it, or do you put it straight into the oven? And I know slow cooking is best, but how low and how slow do you cook, say, a roast?CortMhttps://www.blogger.com/profile/17523325625543524432noreply@blogger.com