rub recipes with salt question

[Finster]

Apologies if this has been asked before, and I just missed it.
When following a rub recipe and it calls for salt without specifying a particular type, safe to assume it means table salt?

[RiverJeff]

That sure would be my first impression as well.

[tstalafuse]

I have always assumed that rule was for baking as salt affects the yeast, texture, and for the table to adjust for individual taste. For seasoning, I have always assumed it means kosher/coarse grain sea salts unless otherwise specified. Although, I have been accused of under salting as my taste buds are salt sensitive (most things taste salty to me), so I go with it is easier for me to allow individuals to adjust at the table.

[bbqLuv]

Sound advice.

[Alan Brice]

I have always understood when baking Kosher/coarse grain is the safer route to take. Table is very concentrated.
Better to add and nearly impossible to take away. Meathead covers all aspects of this topic.

[Smoker_Boy]

One thing that drives me nuts on cooking competition shows are the comments from the judges
about a dish needing more salt.

Really?
Everybody is different, so why don't they just put a salt shaker on the table
and gripe about something else?

Carry on.

[Smoker_Boy]

Only Ramsey dwells in drama.
Everybody else just cooks food.

Sorry for the thread-jack.

[TripleB]

When I cook I generally under salt my dishes just as you mention - let the person eating add more salt if they want. Broths and sauces I generally don’t salt at all and I list that on the freezer label (NS). But competition show judging (and competition judging in general) is a different animal. Judges and pitmasters are fairly uniform in taste and seasoning. Generally the biggest down voting in taste is not salt, but over saucing.

[GolfGeezer]

+1 Melissa Cookston on BBQ Showdown (netflix) is always complaining about too much/not enough, doesn't like spicey sauces/rubs and Kevin Bludsoe is a texture nut. Or watch Chopped for really slanted takes on dishes. But, it is entertainment.

[bbqLuv]

I make SPG with coarse black pepper, Kosher salt, and granulated garlic.

I aked Bing AI, Copilot:

Yes, if a rub recipe calls for salt without specifying a type, it’s generally safe to assume it means table salt. However, many BBQ enthusiasts and chefs prefer using kosher salt for its larger, coarser grains, which can provide a better texture and more even seasoning¹². If you’re unsure, you can usually substitute table salt with kosher salt, but you might need to adjust the quantity slightly since kosher salt grains are larger and less dense than table salt grains.

If this helps, LOL

[jlazar]

My guess is that a baker assumes table salt. Someone who is advanced enough to be making a rub uses kosher salt.

[shify]

I would not assume table salt at all. I assume all recipes use kosher salt and haven't had table salt in my house for at least 20 years. You can probably infer just based on the volume ratio as table salt will require half the volume of kosher salt, so if the ratio of salt to everything else looks low, its probably table salt. If its measured by weight, it doesn't matter as 1 gram of salt is 1 gram of salt no matter what form

[Spinaker]

I alwasy use kosher salt in my rubs. Seems to work pretty well. I feel like table salt granules are too small and it can get outta hand quickly.

[Allon]

Finster
I would think that it depends on what you're cooking...

I don't often use table salt for anything, other than to add to taste after cooking.

I almost exclusively use Himalayan Pink Salt for rubs.
I use the formula 1/2 teaspoon per lb. of meat. Just to keep my Sodium levels down. Kosher salt is my substitute

[texastweeter]

Where are you getting the recipes for the rubs from?

[Mosca]

I’ve always assumed kosher as well.

[jfmorris]

If I am BAKING, I assume table or sea salt, unless specified. And when baking, I am usually weighing everything in grams, and it doesn't matter if its 18 grams of sea/kosher/table salt, as once it dissolves with my water and yeast/lavain, its all the same (except for the iodide in the table salt).

For rubs, while I normally salt as a separate step, I like the idea of kosher salt simply due to the larger particles. However, the salt ends up dissolving into the meat, leaving the rest of the spices on the surface. So again, only difference here would be volume of the salt, which could affect perceived saltiness of the rub.