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Dry Brining when your store-bought rub has salt in it

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  • Mosca
    replied
    Just don’t dry brine it. It’s not like bbq sucked all the way up until a couple years ago when people started dry brining. It was pretty good back then, y’know?

    Leave a comment:


  • johnec00
    replied
    I like to try various commercial rubs, but try to approximate Meathead's recommended 1/2 teaspoon salt per pound. If you look at the "nutritional" label on Morton's Kosher salt, it has 480mg sodium per 1/4 teaspoon. Thus, the 1/2 teaspoon has almost 1000mg sodium. Then look at the label on the commercial rub . . . Oak Ridge Black Ops, for example, has 100mg per 1/4 teaspoon. It would take 10 quarter teaspoons (2-1/2 teaspoons) per pound to match the recommended salt (a bit much IMHO). So I use a rounded teaspoon of rub and 1/4 teaspoon of kosher salt. Apply both well before the cook (usually the evening two days before so ~36 hours before the cook). Works for me.

    Leave a comment:


  • jgreen
    replied
    Personal preference, but I usually make rubs up with no salt and use a dry brine first. Not sure how much difference it makes but I try to dry brine well in advance so the salt can penetrate.

    Leave a comment:


  • bardsleyque
    commented on 's reply
    on my brisket I do kosher salt and black pepper same with most steaks

  • jfmorris
    commented on 's reply
    I do the same thing, and consider a salty rub as my dry brine on both pork ribs and butts. I treat beef differently however, and just do the kosher salt for the brining, and a saltless rub before throwing on the smoker.

  • bardsleyque
    replied
    okay I'm lazy I make my rub and it has salt in it. I'll put the rub on at least the night before thinking it's about the same as dry brine. This is primarily butts and brisket,is it really worth leaving the salt out of the rub and dry brine before the rub?

    Leave a comment:


  • RonB
    commented on 's reply
    Wow! That means that 2 tbsp will be about 1/3 of your daily allowance. And that's without the dry brine...

  • Suave Dave
    commented on 's reply
    Thanks for the tip, didn't think of that! As it turns out, it was 4% but a serving size was 1/4 Tbsp! I did do the subjective taste test though and it didn't taste over the top salty. I should be fine...

  • Suave Dave
    commented on 's reply
    Been there, done that but I felt inclined to buy a bag while I was in BBQ Mecca...

  • EdF
    commented on 's reply
    And it contains my secret ingredient!

  • ComfortablyNumb
    replied
    Follow the above advice, but now consider this a learning experience and convince yourself of the virtues of making your own rubs. It is ridiculously simple, less expensive, you maintain full control over what went into it, and when your guests rant and rave over your BBQ you can answer the question "Where did you get the rub?" with a proud "I made it myself."

    Leave a comment:


  • bardsleyque
    replied
    I'm with DWCowles on this one butts are pretty big chunks o meat!

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  • DWCowles
    replied
    Pork butt is a big chunk of meat so it can handle the extra salt. Cheers!

    Leave a comment:


  • RonB
    replied
    The amount of sodium should be listed in the "% of daily of daily allowance" on the package. If it's very low, (<2 or 3 %), I wouldn't worry too much as long as you take note of the "serving amount" used to calculate the %.

    What I am saying is that if a serving is one tbsp and that serving contains 2% of the daily allowance you should be OK using a tbsp or two on a rack. However, I would still go easy the first time using it on brined ribs because it's much easier to add salt than remove it.

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  • HawkerXP
    commented on 's reply
    Agree with Spinaker go light on the rub until you see how it turns out this time.
    You can always add a little after its done if you feel it needs it.

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