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Unread 07-09-2008, 07:40 PM   #3
QDoc
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A good starting place for small quantity rubs is 1/3,1/3,1/3 by volume. Kosher salt, sugar, and flavor. Take from one add to the other according to your tastes. When using a dry rub (marinade) the salt will initially draw moisture to the surface. Best results will be had by allowing the now concentrated surface moisture to draw back into the meat over time. For relatively thin cuts an hour or two is beneficial whereas thicker cuts like brisket may take several hours and even thicker cuts like pork roasts may be improved by injecting . In this way you are basically "dry brining".
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