Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 05-06-2004, 03:57 PM
jm
 
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Default Do you leave the rub on?

I know this is a stupid question, but after the rub has been sitting on the
meat overnight, or however long it is supposed to sit there, do you wash any
of the rub off before you cook it or do you take it straight from the rub
process to the grill? I was thinking it would make the meat so salty you
couldn't eat it, but hey, what do I know? (don't answer that last part, it
is obvious I know nothing.) Thanks.


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Old 05-06-2004, 04:02 PM
Kevin S. Wilson
 
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Default Do you leave the rub on?

On Sat, 05 Jun 2004 14:57:24 GMT, "jm"
wrote:

I know this is a stupid question, but after the rub has been sitting on the
meat overnight, or however long it is supposed to sit there, do you wash any
of the rub off before you cook it or do you take it straight from the rub
process to the grill?


The latter.

I was thinking it would make the meat so salty you
couldn't eat it, but hey, what do I know? (don't answer that last part, it
is obvious I know nothing.) Thanks.


If you're concerned about over-saltiness, you probably have too much
salt in the rub to begin with. I've never had pork butt come out
over-salty (or over-anything) from the rub. Much of the rub is wicked
away by rendering fat, anyway.

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Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"
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Old 05-06-2004, 04:07 PM
Reg
 
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Default Do you leave the rub on?

jm wrote:

I know this is a stupid question, but after the rub has been sitting on the
meat overnight, or however long it is supposed to sit there, do you wash any
of the rub off before you cook it or do you take it straight from the rub
process to the grill? I was thinking it would make the meat so salty you
couldn't eat it, but hey, what do I know? (don't answer that last part, it
is obvious I know nothing.) Thanks.


Don't take off any rub, leave it on. The surface of the meat will not
be salty after it cooks because the meat will give off juice during
cooking and take a good deal of salt with it.

Also, you should consider reducing the salt in your rub if that's what
you want. There no law that says you need to use a lot of salt.
One of the reasons for making your own rub is that commerical rubs
contain way too much salt.

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Reg email: RegForte (at) (that free MS email service) (dot) com

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Old 05-06-2004, 06:16 PM
Douglas Barber
 
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Default Do you leave the rub on?



jm wrote:

I know this is a stupid question, but after the rub has been sitting on the
meat overnight, or however long it is supposed to sit there, do you wash any
of the rub off before you cook it or do you take it straight from the rub
process to the grill? I was thinking it would make the meat so salty you
couldn't eat it, but hey, what do I know? (don't answer that last part, it
is obvious I know nothing.) Thanks.


Leave it on. Some folks, for some meats, add an additional layer of rub
in the morning right before putting the meat in the pit.



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