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Originally Posted by thirdeye
Man, that is some serious research! Nice Job.
I'm curious why salt was combined with all of the different ingredients. Not counting preserving, I realize that salt's main function is a flavor enhancer, so how did that fit in to your conclusions?
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I added the salt because I wanted to have as fair a burn test as possible. One of the primary reasons for the test was to see if the ingredients burned. When the ingredient mixes with water, oil and salt as used in a typical rub, the burning point of that particular ingredient can be altered. Sugar is a good example. IF you place sugar in oil and salt, the burning point can come down. So salt was used to make it as consistent as possible with BBQ. I can't think of any rub that doesn't have salt, so I didn't want salt to be the variable that could have made the difference for the ingredient.
