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Old 07-20-2009, 10:50 AM   #39
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

The one thing about the Dalmation rub is the size of the salt is fine and the pepper is coarse. The ingredients themselves are not a secret by any means and I've used that combination for many years, usually just sprinkling them a brisket on one at a time, not really measuring. But like you I used kosher salt.

Then, a couple of years ago Thillin mentioned he was going through Lockhart and since they will sell the rub at both Kreuz and Smitty's (store only , not on their website) I asked for some of each. I hadn't been through there in 7 or 8 years. I immediately noticed the grind size and also noticed the flavors are better when it's mixed for a while, than when the three ingredients are combined at the last minute. Now I make large batches and store it in a mason jar. In addition to beef, I really like it on sauteed onions.

Now I use canning salt, it has a fine grind and is a pure salt product. I think the size of the salt makes a difference for the absorbtion too. Maybe Donny will jump in on this.

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