Quote:
Originally Posted by Plowboy
Plenty of salt and plenty of pepper is a good thing in a brisket rub. If you are from Texas, then MSG also seems to be a key ingredient. At least that's the case in a lot of brisket/beef rubs I've seen.
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This rub definitely had that...I just worry sometimes about loading it down too much because I don't want a bad salty taste...I made that mistake early on in my cooking career on some ribs and ever since I'm pretty care on how much rub I put on...Actually I didn't really taste that much salt on this guy.