Pig Nutz
Well-known member
I just wondered if anybody else does this because it has been one of the best things I've ever figured out about BBQ and I would like to pass it along. For me the the number one spice is salt, get that right and the meat is going to taste great and the other seasonings are just a bonus. Too little salt equals tasteless too much equals in-edible. I like to try different rub recipes all the time and I used to ruin some cooks because I used the wrong amount of rub.
My brother did it today and got me thinking about this thread. He calls me this morning wanting my rib rub recipe he's cooking for a couple friends and neighbors today. Tonight I ask him how it went really good but the ribs were pretty salty. I ask did you calculate the sodium levels like we talked about a couple weeks ago. Nope says my engineer brother who also does some BBQ catering on the side. I chuckled that the great caterer got to feed salty ribs to his friends today lol.
So here's what works for me and has for the last couple years. All you need to know is how much sodium is in something you cooked that you liked then duplicate it for ever after. For me it's 2800-3000 mg sodium per pound of meat which is 1 1/2 teaspoons of kosher salt. Your mileage may vary, but every food item or ingredient lists sodium level.
A simple example the other night I cooked a 7 pound pork butt trimmed to 6 pounds and seasoned it with Tony Casheras Cajun seasoning. 6 pounds meat x 2800mg sodium per pond divided by 1400 mg sodium per teaspoon of Tony's came to 12 teaspoons of rub and it was perfect for me. Thanks for listening I hope this helps somebody.
My brother did it today and got me thinking about this thread. He calls me this morning wanting my rib rub recipe he's cooking for a couple friends and neighbors today. Tonight I ask him how it went really good but the ribs were pretty salty. I ask did you calculate the sodium levels like we talked about a couple weeks ago. Nope says my engineer brother who also does some BBQ catering on the side. I chuckled that the great caterer got to feed salty ribs to his friends today lol.
So here's what works for me and has for the last couple years. All you need to know is how much sodium is in something you cooked that you liked then duplicate it for ever after. For me it's 2800-3000 mg sodium per pound of meat which is 1 1/2 teaspoons of kosher salt. Your mileage may vary, but every food item or ingredient lists sodium level.
A simple example the other night I cooked a 7 pound pork butt trimmed to 6 pounds and seasoned it with Tony Casheras Cajun seasoning. 6 pounds meat x 2800mg sodium per pond divided by 1400 mg sodium per teaspoon of Tony's came to 12 teaspoons of rub and it was perfect for me. Thanks for listening I hope this helps somebody.
