On Tue 15 Jan 2008 08:21:34p, monroe, of course told us...


"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.


I would agree. As I posted in reply upthread, I do mostly ribs and the
ratio of rub to meat is significantly different than a large chunk of meat,
especially when the chunk is usually being chopped, pulled, etc., and the
whole lot mixed up together after finishing in the Q.


--
Wayne Boatwright

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Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
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Censorship sucks is for your own good.
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