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 07-02-2013, 05:59 PM   #1
MJ_Tenn
On the road to being a farker

 
MJ_Tenn's Avatar
 
Join Date: 12-10-12
Location: Mt. Juliet, Tennessee
Downloads: 0
Uploads: 0
Default Store bought rubs...how salty?

I usually make my own rub and am reading about how good "Plowboys" rubs are...when I use my homemade rubs, I totally cover the meat, every crack and crevice. When using a rub such as Plowboys, is it good to totally cover the meat or is it more of a seasoning that should be sprinkled on?
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,
MJ_Tenn is offline   Reply With Quote


Unread 07-02-2013, 06:04 PM   #2
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

It's all personal preference.
I don't use much salt normally so I sometimes find Yardbird a little salty - but for the most part I only use it on things I would use salt on.. chicken, eggs, potatoes, popcorn.
I typically go easy on any rub I use - just enough to cover the meat, let it sweat out a little, then a little more before it hits the pit.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is online now   Reply With Quote


Unread 07-02-2013, 06:07 PM   #3
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

If you don't like salt and the first ingredient is salt than it has a bunch of salt. The ingredient label goes by the amount inside.
__________________
1998 Green Weber Performer
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q100, Weber Q200
1983 WGA Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Snap-On Wrench Smokey Joe
Bluesman is online now   Reply With Quote


Unread 07-02-2013, 07:39 PM   #4
Smokin'Butts
Full Fledged Farker
 
Smokin'Butts's Avatar
 
Join Date: 03-29-13
Location: Anderson, South Carolina
Downloads: 0
Uploads: 0
Default

I personally find Plowboys to be too salty for my taste, but that said TONS of people love it. It is all personal preference. Try a little first and then next but add some more, or cut the butt in half and do a sprinkle on one and coat the other. Cook and compare
__________________
Simmonsbarbeque.com
Smokin'Butts is offline   Reply With Quote


Unread 07-02-2013, 07:53 PM   #5
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MJ_Tenn View Post
I usually make my own rub and am reading about how good "Plowboys" rubs are...when I use my homemade rubs, I totally cover the meat, every crack and crevice. When using a rub such as Plowboys, is it good to totally cover the meat or is it more of a seasoning that should be sprinkled on?
I too, like to dredge or heavily coat my meats including ribs with the rub.

However I too find that the use of "Plowboys" is much too salty for my personal tastes. I am not saying it is a bad rub, just that it is too salty for the tastes of myself and the people I cook for.

You might try Simply Marvelous Rubs or OakRidge Rubs, Both sold by Big Poppa Smokers
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 07-02-2013, 08:21 PM   #6
Kathy's Smokin'
is One Chatty Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

If I use a commercially prepared rub/spice mix that has salt I cut it by about 40 to 60 % with dry spices that have no salt. I typically used dried onion, ginger and garlic. There is one made by a brother that has no added salt -- it has dirt in the name I think. Deguerre would know which one it is.

Edit: Todds Dirt -- if you search with that you'll find threads and postings about it.
__________________
"Dragona" the lump charcoal-fired crock pot.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!

Walk in beauty, Dan Chambers.

Hi!

Last edited by Kathy's Smokin'; 07-02-2013 at 08:23 PM.. Reason: added more info
Kathy's Smokin' is offline   Reply With Quote


Thanks from:--->
Unread 07-03-2013, 06:20 AM   #7
Hcs
Knows what a fatty is.
 
Join Date: 09-09-12
Location: GlenAllen va
Downloads: 0
Uploads: 0
Default

I use kc butt spice first ingreidient sugar!
__________________
Uds chargriller pro weber kettle chubby g2
Hcs is offline   Reply With Quote


Unread 07-03-2013, 07:26 AM   #8
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Plowboys Yardbird is salty. On pork butts it is ok to coat it liberally as the huge piece of meat can handle the high salt content. You don't want to liberally coat ribs or chicken in the yardbird or they will be rendered inedible because they are so salty. Now if you use it moderately to sparingly on ribs/chicken it is fantastic.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 07-03-2013, 08:15 AM   #9
NorthernMN
On the road to being a farker
 
Join Date: 04-26-13
Location: Thief River Falls, MN
Downloads: 0
Uploads: 0
Default

For chicken plowboys can be a little salty but we just give it a lighter coat. For pork butt we put on pretty heavy and it has come out good.
NorthernMN is offline   Reply With Quote


Unread 07-03-2013, 10:18 AM   #10
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

If your putting on more that you would use salt & pepper at the table your using to much. I'ts about the meat not the stuff in the bottle. Might just as will dump it in a bowl and break out a spoon... Oh and don't forget to make it in to a paste with a bottle of Sauce. Mmmm.

Less is more
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Reply

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 08:47 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