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Old 01-04-2016, 10:43 AM   #1
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
Question Salt in your rub?

Do you put a lot of salt in your rub or do you keep it out and apply it separate?

Which do you prefer and why?
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Old 01-04-2016, 10:46 AM   #2
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Our house likes low salt, so I use very little and tend to go heavy on the spicy things...
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Old 01-04-2016, 10:54 AM   #3
somebody shut me the fark up.

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Join Date: 07-09-15
Location: Pensacola, FL

I used to premix my salt in my go to Pork Rub but now I add it separately, I like a lot less salt on my Ribs compared to doing Pork Shoulders and if I'm rubbing down a naked fatty I don't use any salt at all because the sausage has enough already.
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Old 01-04-2016, 11:02 AM   #4
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Join Date: 11-09-15
Location: North Jersey

I measure the salt and pepper out and combine it in a shaker when I'm doing beef. Just easier for me like that. On pork I apply separately to make sure the salt isn't to heavy.
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Old 01-04-2016, 11:28 AM   #5
Take a breath!

Join Date: 11-23-15
Location: Oakdale, NY

I separate it. We don't like too much salt but when I use it I'll put it on first and then add the rub later after the salt sits a little while.
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Old 01-04-2016, 11:32 AM   #6
Smokey Lonesome
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Location: Chester Springs, PA and Avalon, NJ

I like to control the amount of salt. I use Oakridge rubs which are very well balanced and if I feel the need to add salt, I add kosher salt, seasoned salt or a more salty rub such as Yardbird to achieve the profile I want.
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Last edited by Smokey Lonesome; 01-04-2016 at 11:32 AM.. Reason: spelling
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Old 01-04-2016, 06:50 PM   #7
Joe Black
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Join Date: 12-05-14
Location: Greenville, SC

I keep the salt to a reasonable level, plus I always use Kosher salt. I think this is a healthier product.
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Old 01-04-2016, 07:00 PM   #8
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Location: Bethlehem, NY

I'm always 3-1 black pepper to kosher salt
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