Kosher Salt Rub

tortaboy · 10-07-2012, 10:58 AM

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.

superdan · 10-07-2012, 11:07 AM

Anxiously awaiting your results!

Don Marco · 10-07-2012, 11:09 AM

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.

DM

deguerre · 10-07-2012, 11:14 AM

Salt pork. What's not to like?

Waiting for the outcome...

tortaboy · 10-07-2012, 11:35 AM

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.

landarc · 10-07-2012, 11:35 AM

It makes a good facial scrub too

tortaboy · 10-07-2012, 11:36 AM

Quote:

Originally Posted by landarc

It makes a good facial scrub too

Hey, whose guarding your equipment while you're on the computer?

colonel00 · 10-07-2012, 11:43 AM

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?

tortaboy · 10-07-2012, 11:50 AM

Quote:

Originally Posted by colonel00

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.

thirdeye · 10-07-2012, 11:57 AM

Quote:

Originally Posted by tortaboy

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.

thirdeye · 10-07-2012, 12:03 PM

Quote:

Originally Posted by colonel00

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.

tortaboy · 10-07-2012, 12:04 PM

Quote:

Originally Posted by thirdeye

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.

Happy Hapgood · 10-07-2012, 12:06 PM

Kosher is the only salt I use for all things smoke and BBQ. Might add rub but KS really makes a difference.

colonel00 · 10-07-2012, 12:06 PM

Quote:

Originally Posted by tortaboy

But....considering I cannot remember the name of the restaurant....who knows.

Maybe it wasn't even pork

LMAJ · 10-07-2012, 12:20 PM

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".

10-07-2012, 11:09 AM	#3
Don Marco is One Chatty Farker Join Date: 08-09-07 Location: Germany	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. DM __________________ www.don-marcos-bbq.de

10-07-2012, 11:14 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Salt pork. What's not to like? Waiting for the outcome... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-07-2012, 11:35 AM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It makes a good facial scrub too __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-07-2012, 11:43 AM	#8
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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? __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

10-07-2012, 12:06 PM	#13
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Kosher is the only salt I use for all things smoke and BBQ. Might add rub but KS really makes a difference. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

10-07-2012, 10:58 AM	#1
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	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.

10-07-2012, 11:07 AM	#2
superdan Full Fledged Farker Join Date: 08-21-11 Location: Sacramento, CA	Anxiously awaiting your results!

10-07-2012, 12:20 PM	#15
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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". __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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