"Edwin Pawlowski" wrote:

"Wayne Boatwright"
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?



snip a lil
On a more positive side, I do use some salt in rubs. It has the ability to
mix with the other spices and helps to distribute them over the meat. I
probably use a quarter of what most recipes call for.

snip rest I usually let meat sit rubbed for a day or so if I
can,hence,using it as a dry marinade.I then apply more dry rub right
before smoking. I think salt in the rub helps 'loosen up' the outside of
the meat and aids in bark formation when you cook it. I probably use 2-3
Ts worth of kosher salt to rub down one 7-8 lb butt. That is a pretty
darn salty rub when you taste it right outta the shaker,but that's about
all of the seasoning that whole lump of meat gets.