For smaller cuts of beef that won’t be brined, how much salt should be added to the BBBR recipe? Or, should I just layer lightly with salt then follow with BBBR? Thanks!!
Last edited by RhondaAnn; January 17, 2020, 08:26 AM.
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The latter, salt lightly then add BBBR. The trouble with adding salt to BBBR is then you're committed to a particular salt level and BBBR level. Keeping them separated you can add what you want of each.
Big Bad Beef Rub + Salt
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