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Old 05-16-2011, 03:35 PM   #1
Got Wood.
Join Date: 05-11-11
Location: West Springfield MA
Default Removing salt and sugar from rub recipes

So I have noticed in almost every rub recipe I have ever read there is always salt and usually sugar. Good stuff.

However when using a brine, it has been my experience that there is plenty of salt residual even after a good rinse, and dry. So till now I have been using rub recipes and just deleting the salt. I also usually add molasses to my brine, so I have not been using sugar in my rub either.

So am I missing the boat on anything here? Usually brine my butts for PP in 1/2 gallon water, and 1.5 cups kosher salt I grind down in my spice grinder to be fine and dissolve fully. And about 3/4 jar molasses, (about 8oz)
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Old 05-16-2011, 03:37 PM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

No, you're not missing the boat.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 05-16-2011, 03:47 PM   #3
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Join Date: 11-14-10
Location: Meridian, MS

I just did my first batch of ribs on my new UDS yesterday and used Myron Mixon's recipe for marinade and rub.

I'll have to say it was too salty. The marinade has 2 cups of salt on its own plus whatever was in the rub. If I do his recipe again I'll cut all salt by half or maybe just cut it out of the bub.
UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen
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Old 05-16-2011, 04:56 PM   #4
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Join Date: 05-04-11
Location: St. Louis, MO

As long as the meat doesn't taste bland then you probably have enough salt without adding more in a rub. You can always add more after pulling or in a finishing sauce, but you cant take it away if there's too much.
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Old 05-16-2011, 07:15 PM   #5
Got Wood.
Join Date: 05-14-11
Location: LaCrosse, WI

most butts and such are packaged in a "solution"..if you read the package..this is usually a salt solution or "Brine".....you don't want to add anymore salt than necessary...I use my own rub that has NO salt in it..it's a mix of various spices and herbs, and some sugar to combat alot of that saltiness.
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