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Unread 08-28-2013, 08:03 PM   #9
IrondeQuer
On the road to being a farker

 
Join Date: 07-20-12
Location: Irondequoit, NY
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I found myself cutting the salt volume in most of the rubs I've mixed, especially Dr. BBQ's Big-Time Rub.

Someone, maybe caseydog?, mentioned leaving the salt out altogether. When you're ready, salt the meat like you normally would, let it draw some moisture out, then hit it with the salt-free rub.

I'll be doing that this weekend.
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Steve
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet
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