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Dry Brining when your store-bought rub has salt in it
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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?
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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.
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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.
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on my brisket I do kosher salt and black pepper same with most steaks
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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.
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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?
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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...
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Been there, done that but I felt inclined to buy a bag while I was in BBQ Mecca...
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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."
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I'm with DWCowles on this one butts are pretty big chunks o meat!
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Pork butt is a big chunk of meat so it can handle the extra salt. Cheers!
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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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