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Unread 07-20-2009, 10:50 AM   #39
thirdeye
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Join Date: 01-14-06
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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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