How best to use Meathead’s rubs?

[GreaseShirt]

I know it contains salt but I’m wondering if on a thick cut like a chuck roast does it completely replace the salting step? Or do folks do a light dry brine and then add this on top?

[Mosca]

I use the rub as if it were the salt.

[Jfrosty27]

What he said. 👆

[WI Bubba]

I'll make it +3

[Whiskeyman53]

Put me down for a +4, treat it as salt .

[Allon]

I concur… +5

[ItsAllGoneToTheDogs]

I haven't tried the pork rub yet, but the beef and bird rub seem less salt forward than other rubs I've used. I don't know that I would add more salt, but I think there is room to lightly apply a finishing or complimentary rub without worrying about oversalting on thicker proteins anyway.

As to your question specifically, I treat all salted rubs as salt for a dry brine, I do not add additional salt.

[GreaseShirt]

Thanks gang! Will treat it as salt.