chefman316
Knows what a fatty is.
Do you put a lot of salt in your rub or do you keep it out and apply it separate?
Which do you prefer and why?
Which do you prefer and why?
sturev
is one Smokin' Farker
Our house likes low salt, so I use very little and tend to go heavy on the spicy things...
KevinJ
somebody shut me the fark up.
I used to premix my salt in my go to Pork Rub but now I add it separately, I like a lot less salt on my Ribs compared to doing Pork Shoulders and if I'm rubbing down a naked fatty I don't use any salt at all because the sausage has enough already.
Mattb82
Full Fledged Farker
I measure the salt and pepper out and combine it in a shaker when I'm doing beef. Just easier for me like that. On pork I apply separately to make sure the salt isn't to heavy.
LongIslandEd
Take a breath!
I separate it. We don't like too much salt but when I use it I'll put it on first and then add the rub later after the salt sits a little while.
Smokey Lonesome
is one Smokin' Farker
I like to control the amount of salt. I use Oakridge rubs which are very well balanced and if I feel the need to add salt, I add kosher salt, seasoned salt or a more salty rub such as Yardbird to achieve the profile I want.
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Joe Black
Babbling Farker
I keep the salt to a reasonable level, plus I always use Kosher salt. I think this is a healthier product.
ewknapp08
Knows what a fatty is.
I'm always 3-1 black pepper to kosher salt
