Is there any advantage to freezing a cut of meat after putting a rub on it?

Question

I was told once that the secret to great BBQ and roasts is to put your rub on it, freeze it, and then thaw it back out before finally cooking it. This sounds weird to me, but I thought it couldn't hurt to ask. Is there any advantage to this technique?

Matthew Cox · Answer

It may be that the advice to freeze is meant to help with browning the outside while not overcooking the interior. See here for an experiment on freezing steaks. If this is the case, my recommendation would be to not thaw completely before you start cooking.

Answered by Matthew Cox on December 30, 2020

Is there any advantage to freezing a cut of meat after putting a rub on it?

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