Experiments With Salt for Rubs

[STEbbq]

Today, I have been wondering about experimenting with salts in rubs and replacing kosher with something else.

https://www.spicejungle.com/salt-pep...salts/sea-salt

I understand large grain salt not only needs more salt as we measure by volume but also takes longer to be absorbed. The absorption feature is less attractive as that can mess with the overall cook.

So looking for similar grain size as kosher, but potentially new flavors for a nice rub from Spice Jungle.

Leaning towards Himalayan or black truffle salt as my best options. The Hawaiian black salt looks great but seems like that would be more a color impact versus flavor. I could still be persuaded still through. The grey salt also seems intriguing given its melty aspect. I am less interested in the smoked ones as we are adding smokiness already with the smoker.

Any thoughts on what would work best or experiences with different salts in their rubs?

[Allon]

STEbbq , We used Himalayan salt for longer dry brines (over a few hours). I find it doesn't absorb very fast.

[smokin fool]

Same here we switched to Himalayan salt some time ago.
Still have Kosher in the pantry just in case.

[STEbbq]

Would this be a case for a salt grinder? Steve B ?

[MsTwiggy]

I use sea salt or Himalayan salt and I dry brine early. I have a salt mill but when i'm prepping my cook I tend not to use it unless it's a steak and I'm ok with eyeballing it. I haven't noticed anything being undersalted. I can't tolerate table salt, sodium chloride is too salty for me and I don't keep it in the house.

[STEbbq]

Costco sea salt it is then. That anchovy salt doesn’t seem to be local or on Amazon. Oh well.

I guess I will use Spice Jungle for my tellicherry peppercorns as Costco doesn’t have them either.

[MsTwiggy]

STEbbq yes as far as i know you can get the red boat anchovy salt at Amazon. Thats where i got mine!!
Red Boat Salt, 8.8 Oz https://a.co/d/dx5XdMQ

[STEbbq]

Ooh. I did see that but was expecting to see anchovy in the name or description. Good to know!

[bbqLuv]

Salt your meat separately, as per Meathead.

[Attjack]

I'm smoking some ribs that I dry brined with 50/50 kosher and Red Boat salt and some MSG. The Red Boat really delivers umami as does the MSG.