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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.


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Unread 04-17-2013, 08:09 PM   #1
mikeleonard81
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Default "Just salt" rub??

I hear aboutore and more people leaving the sugar out on their rubs. I'm going to have to try the simply salt next time. I used to be dead set against it. but now I'm wondering if I'm crazy for spending the money on it. Any bad experiences with just the salt out there?
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Unread 04-17-2013, 08:13 PM   #2
landarc
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I have used just salt and pepper and it is just fine. My normal rub has a tiny amount of sugar in it, but, certainly not needed. I think just salt would not suit my taste, I like the bite of black pepper. But, nothing wrong with just salt.
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Unread 04-17-2013, 08:23 PM   #3
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just salt? no. just salt and pepper, yes!
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Unread 04-17-2013, 08:50 PM   #4
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I agree with salt & pepper as opposed to only salt.
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Unread 04-17-2013, 09:07 PM   #5
Butt Rubb'n BBQ
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There are a lot of good salts out there that do not cost as much as pink salt. Yes spending a lot of money on salt seems a bit foolish but if that's what you like the do it up. My question is what are you trying to achieve by only using salt. You obviously are not going to have good Q by just using salt but salt encrusting does have its place. Salt encrusted prime rib or pork tenderloin is wonderful.
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Unread 04-17-2013, 09:15 PM   #6
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You didn't mention a meat, but in Texas, salt and pepper is all you need on beef -- and pretty much all you need, period.

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Unread 04-17-2013, 09:42 PM   #7
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I am leaning towards just salt, pepper, and garlic. Simple and the Q has been turning out great. Maybe I got a dull palette?
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Unread 04-17-2013, 09:46 PM   #8
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Never used just salt. We use sugars in our pork rubs, but our beef rub is a combo of salt, pepper, and garlic powder...mmmm.
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Unread 04-17-2013, 09:52 PM   #9
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I have been doing My Butts with just salt and really like the result. However S&P on everything else is pretty much it.
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Unread 04-17-2013, 10:26 PM   #10
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Mmmmmm, S&P pork butt!!
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Unread 04-17-2013, 10:28 PM   #11
Butt Rubb'n BBQ
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Ok maybe I missed something here but are you guys cooking BBQ and just using salt and pepper on it.
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Unread 04-17-2013, 10:33 PM   #12
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Ummm, salt? Let's be a little more specific...as in what kind of salt. I use nothing but Kosher salt and fresh cracked pepper on my steaks.
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Unread 04-18-2013, 12:06 AM   #13
mikeleonard81
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The meat is pork butt. And the only salt I've heard about using is kosher corse salt. I've never heard of pink salt. What is it?
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Unread 04-18-2013, 12:11 AM   #14
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We sell 200 lbs of butts a day and everybody in town says it's the best pulled pork they ever had and all we use is Diamond Krystal kosher salt and pepper. We also mix in eastern north carolina sauce in it on the flat top when we warm it up. One night I forgot to put anything at all on it and honestly you couldn't hardly tell the difference.
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Unread 04-18-2013, 07:06 AM   #15
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Yep! I use 50/50 S&P on beef; more S & less P on pork and 50/50 on chicken with a little paprika for color. Took me 15 years to quit experimenting with "rubs" and overdoing the spice. I don't do comps - just need to make myself, family & friends happy and this seems to be what works for us.

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Originally Posted by Butt Rubb'n BBQ View Post
Ok maybe I missed something here but are you guys cooking BBQ and just using salt and pepper on it.
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