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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-04-2016, 10:43 AM | #1 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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Salt in your rub?
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?
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01-04-2016, 10:46 AM | #2 |
is one Smokin' Farker
Join Date: 06-04-15
Location: Lost in space
Name/Nickname : Pils...
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Our house likes low salt, so I use very little and tend to go heavy on the spicy things...
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Q noob w/a Big Joe, Weber Genesis Gasser & Blackstone Patio Oven... Stickburner in my near future :eek: |
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01-04-2016, 10:54 AM | #3 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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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.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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01-04-2016, 11:02 AM | #4 |
Full Fledged Farker
Join Date: 11-09-15
Location: North Carolina
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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.
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Austin Smoke Works 250 Gallon Outlaw 2860 Enclosed Hybrid Offset XL BGE |
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01-04-2016, 11:28 AM | #5 |
Take a breath!
Join Date: 11-23-15
Location: Oakdale, NY
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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.
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Coimhéad fearg fhear na foighde - Beware the anger of a patient man MES 30 & MES Cold Smoke attachment Smoke-n-Hot Outdoor Grilling Center |
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01-04-2016, 11:32 AM | #6 |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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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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BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS [I]The secret of success is to do the common things uncommonly well.[/I] [SIZE=1][B][I]- John D. Rockefeller[/I][/B][/SIZE] Last edited by Smokey Lonesome; 01-04-2016 at 11:32 AM.. Reason: spelling |
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01-04-2016, 06:50 PM | #7 |
Babbling Farker
Join Date: 12-05-14
Location: Greenville, SC
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I keep the salt to a reasonable level, plus I always use Kosher salt. I think this is a healthier product.
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24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser |
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01-04-2016, 07:00 PM | #8 |
On the road to being a farker
Join Date: 04-20-15
Location: Bethlehem, NY
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I'm always 3-1 black pepper to kosher salt
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Weber Genesis 310, Weber 22.5" Gold, Master Touch 22.5" Kettle, UDS, WSM 22.5" |
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Tags |
bbq, beef, chicken, meat, pork, rub, salt, smoke |
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