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