ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-16-2011, 03:35 PM   #1
Thirsty4Q
Got Wood.
 
Join Date: 05-11-11
Location: West Springfield MA
Downloads: 0
Uploads: 0
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)
Thirsty4Q is offline   Reply With Quote


Unread 05-16-2011, 03:37 PM   #2
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

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.
Lake Dogs is online now   Reply With Quote


Unread 05-16-2011, 03:47 PM   #3
deerslayer8153
On the road to being a farker
 
Join Date: 11-14-10
Location: Meridian, MS
Downloads: 0
Uploads: 0
Default

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
deerslayer8153 is offline   Reply With Quote


Unread 05-16-2011, 04:56 PM   #4
ZouBBQ
On the road to being a farker
 
Join Date: 05-04-11
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

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.
ZouBBQ is offline   Reply With Quote


Unread 05-16-2011, 07:15 PM   #5
flyweed
Got Wood.
 
Join Date: 05-14-11
Location: LaCrosse, WI
Downloads: 0
Uploads: 0
Default

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.
flyweed is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mrs. Sippy Low-Salt Rubs Review - River Rub & Sweet Rub bigabyte Q-talk 0 07-15-2011 02:26 PM
Rub Recipes Without Sugar 43Mod Q-talk 1 04-28-2011 11:08 AM
Potato vs Apple for removing salt bingo1912 Q-talk 8 03-16-2011 11:43 PM
the golden ratio sugar/salt rookiedad Q-talk 28 05-20-2010 05:57 AM
Rubs & Salt % , Sugar % gotwood Q-talk 17 08-09-2008 05:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:43 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts