I don’t like to guess so here is my formula coded into paprika so I can scale by mass of meat.
with no salt in the rub I just set the scale factor to lbs of meat, add the amount of salt (usually in grams), then I can add as little or as much rub as I want without messing up the salt amount.
Last edited by Polarbear777; February 3, 2022, 11:27 AM.
Does that say "Amazingribs.com. Prescribes 5 tsp per lb meat of Morton's kosher salt" or is it .5 tsp per pound? I don't see the decimal point. Maybe I need to get some glasses.
Nice idea to put salt/dry brining measurements in Paprika like that. I'm going to copy your idea. Thanks.
K.
Last edited by fzxdoc; February 3, 2022, 07:07 AM.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Eric2662 As you asked about amount of salt in a tablespoon, here's my version . . .
The red meat rub says there's 130 milligrams sodium per 1/4 teaspoon serving. Salt is 40% sodium, so there's 325 milligrams salt per 1/4 teaspoon or 3900 milligrams (3.9 grams) per tablespoon. My box of pickling salt says it weighs 1.5 grams per 1/4 teaspoon.
3.9 grams divided by 1.5 grams per 1/4 teaspoon is 2.6 So there's 2.6 quarter teaspoons of this pickling salt in a tablespoon of the red meat rub . . . a little less than 3/4 teaspoon.
I don't happen to have an original container of kosher salt around, but it weighs less than 1.5 gram per quarter teaspoon, so that would raise the 2.6.
Last edited by johnec00; February 2, 2022, 09:34 PM.
MBMorgan That's pretty close to what the free site says. Last paragraph of "Science of Salt" article says 8.13 ounces per cup . . . converts to 14.25 grams per TB. Or for the calculation above, about 1.2 grams per 1/4 teaspoon.
Arrrrggghhh. This dummy forgot that the % on the back label was % of daily value per serving size which is worthless, not % in the blend. I am asking the bottler for a percentage of salt in the blend.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think all the original poster was asking was how much salt per tablespoon of rub, so that he can cut his dry brining salt from 1/2 teaspoon kosher salt to less, accordingly. I.e. he wants to dry brine, but not oversalt by using both the normal amount of dry brining salt, and the salt in the rub.
I dry brine all the time, and while I often use one of Meathead's salt free rub recipes (BBBR, Mrs. O'Leary's Cow Crust, MMD), I've also used pre-salted rubs after a dry brine. Examples are use of Lawry's Chicken and Poultry Rub, Hank's True BBQ rubs on steaks, chops and pork butts or ribs, even stuff like Montreal Steak seasoning.
My feel is that for hot and fast cooks, dry brining and then applying a salty rub probably doesn't matter, because while the dry brine salt has gone into the meat, during the hot and fast cook of a steak, that salt in the rub just sits on the surface, and a lot may fall off with the fat while grilling. However, I've had a little of the same concern as the original poster myself for long low and slow smokes of things like ribs, butts or brisket. That said, I've dry brined brisket and then used a salty mix like Montreal Steak seasoning in the past as I was out of BBBR or such, and no one told me the brisket was too salty.
I have to wonder if surface salt in a rub has time to penetrate and add to the overall sodium level of the meat when smoking low and slow on big cuts like butts or brisket.
It took me a few cooks to transition from dry brining with kosher salt and seasoning with salt free rubs (my own) to using MH rubs with the salt built in, but now I have and I'm very happy. Biggest lesson learned is to cover the food airtight in the fridge so the family doesn't complain about the seasoning smell.
Most of you know SnS Grills (my company) is the official online retailer of MH's rubs and sauce... if you don't, now you do. I am here, hat in hand, to humbly beg a favor. If you love the rubs/sauce PLEASE leave a review to help us get the word out! Please review every product you've tried!
Shop now for "Meathead's Amazing" Seasonings & Dry Brines, "Meathead's Amazing" 'Good Enough to Drink' KC BBQ Sauce, a Food Temperature Guide and a Signed Copy of Meathead: The Science of Great Barbecue and Grilling Book (Hardcover).
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