I’ve been making my own salt-free rubs for over a decade. Not because of salt limitations, but because I dry brine everything and add a rub when it’s time to cook.
Works just the same regardless of the motivation for a salt/free rub!
The free site has some great recipes. These three got me started on my roll-your-own rub journey:
Big Bad Beef Rub
Meatheads Memphis Dust
Simon & Garfunkel
MMD is my most used of those three. S&G rolls around for turkey on Thanksgiving. I used to grill pork loins and pork chops with it, but I haven’t cooked either in ages.
BBBR has been getting the cold shoulder for a while. Beef has such great flavor on its own I rarely hit it with anything but salt and pepper unless it’s a specific ethnic flair I’m going for.
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