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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-07-2012, 11:58 AM   #1
tortaboy
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Default Kosher Salt Rub

Was watching an episode of DDD yesterday and Guy went to a restaurant that made supposedly great pulled pork. Their "Secret" rub....ONLY Kosher salt, nothing else.

Claims it allows the flavor of the meat to really come out.

I'm smoking 3 shoulders today on my egg and going to test it out.
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Old 10-07-2012, 12:07 PM   #2
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Anxiously awaiting your results!
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Old 10-07-2012, 12:09 PM   #3
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I like that a lot.
Keeping it simple like that really brings out the meat and smoke flavour. That way you can really tell the difference of the smoke woods.

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Old 10-07-2012, 12:14 PM   #4
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Salt pork. What's not to like?

Waiting for the outcome...
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Old 10-07-2012, 12:35 PM   #5
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If it comes out good, I'll be selling my rub tonight at www.buymysalt.com

Gotta run. Going to hit the farmers market and some other errands while I don't slave over my bbq today.
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Old 10-07-2012, 12:35 PM   #6
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It makes a good facial scrub too
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Old 10-07-2012, 12:36 PM   #7
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It makes a good facial scrub too
Hey, whose guarding your equipment while you're on the computer?
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Old 10-07-2012, 12:43 PM   #8
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I can see the potential. I have often questioned the value of "flavored" rub on pork butts. Sure, you can get some good bark but unless you are pulling select pieces for presentation like in a comp, it seems that the majority of the product really doesn't benefit from the rub. Aside from injecting, it would make more sense to add the rub after the pork is pulled.

Anyway, are you doing all three the same way or are you doing a comparison cook?
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Old 10-07-2012, 12:50 PM   #9
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Anyway, are you doing all three the same way or are you doing a comparison cook?
Good question. I thought about that, and decided to just cook all - salt only.

I've done enough butts to know my baseline, so doing some of one and some of the other would not really benefit this.

The ONLY benefit that I could think of is that if it sucks....I've got about 15 pounds of chitty pork.

That's okay, there are always the guys at work that would eat it.
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Old 10-07-2012, 12:57 PM   #10
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Quote:
Originally Posted by tortaboy View Post
Was watching an episode of DDD yesterday and Guy went to a restaurant that made supposedly great pulled pork. Their "Secret" rub....ONLY Kosher salt, nothing else.

Claims it allows the flavor of the meat to really come out.

I'm smoking 3 shoulders today on my egg and going to test it out.

Sometimes I'll do ribs with salt and pepper..... It's a good flavor. As far as the show you saw, I'm curious if they showed this restaurant serving their pulled pork? Was it smothered in sauce?

I'm curious because I'm not a sauce guy, so I always order Q with the sauce on the side and I'm sometimes shocked at both the quality and flavor of brisket and PP they serve. I think a lot of places depend heavily on a sauce for moisture and flavor.
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Old 10-07-2012, 01:03 PM   #11
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Quote:
Originally Posted by colonel00 View Post
I can see the potential. I have often questioned the value of "flavored" rub on pork butts. Sure, you can get some good bark but unless you are pulling select pieces for presentation like in a comp, it seems that the majority of the product really doesn't benefit from the rub. Aside from injecting, it would make more sense to add the rub after the pork is pulled.

Anyway, are you doing all three the same way or are you doing a comparison cook?
You bet it makes sense.... or to add some additional rub for a flavor bump. For years I fine ground some my homemade #1 pork rub, calling the powder "Gold Dust" and used it as a finishing rub on PP. A couple of years ago I was introduced to "Gunpowder" from The Slabs, it's also a finishing rub and ground really fine.
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Old 10-07-2012, 01:04 PM   #12
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Quote:
Originally Posted by thirdeye View Post
Sometimes I'll do ribs with salt and pepper..... It's a good flavor. As far as the show you saw, I'm curious if they showed this restaurant serving their pulled pork? Was it smothered in sauce?

I'm curious because I'm not a sauce guy, so I always order Q with the sauce on the side and I'm sometimes shocked at both the quality and flavor of brisket and PP they serve. I think a lot of places depend heavily on a sauce for moisture and flavor.
They showed Guy eating it, and if I remember correctly, there was no sauce. Most of the places he features look pretty darned good.

The point of showing the ingredients as salt only was to explain that you did not need all that other "Stuff" to make great tasting meat. If he would have slathered it, I think I would have caught that. But....considering I cannot remember the name of the restaurant....who knows.
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Old 10-07-2012, 01:06 PM   #13
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Kosher is the only salt I use for all things smoke and BBQ. Might add rub but KS really makes a difference.
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Old 10-07-2012, 01:06 PM   #14
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Quote:
Originally Posted by tortaboy View Post
But....considering I cannot remember the name of the restaurant....who knows.
Maybe it wasn't even pork
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Old 10-07-2012, 01:20 PM   #15
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Whe I do steak the only seasoning it gets is a good dose of kosher salt. Makes the steak taste steakier.

Yeah - I said it... "steakier".
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