Wayne Boatwright wrote:
I find that most recipes for BBQ rubs contain far too much salt for my
taste. I know I can reduce the quantity and have done so with some
recipes, but my question is *why* the huge amounts of salt?

It's just a personal taste thing, Wayne. For me, since the bark of a pork
shoulder or butt is being mixed into the total mass of meat, I want enough
salt and other spices in the rub to give a bit of extra flavor. When the rub
is applied, not much actually coats the meat.

--
Dave
www.davebbq.com