I am with BFlynn on keeping my salt separate. I got my POG rub recipe from him.. Its great but I have since altered it somewhat. We love pepper and onion, so........ours is 6 parts pepper, 3 parts onion, one part garlic. Its fantastic we think, especially if we can get our hands on some Rouse's Butchers Block blend pepper. It's not sold this far north. But I give them a plug for how good it is. Their stores, are along the gulf coast and stretch from New Orleans into the FL panhandle.
Appreciate your input guys... ssandy_561 the addition of the horseradish sounds interesting... with beef I normally have that as a side but I’m gonna try that. Spinaker
@Texas_larry Thanks guys...I was thinking it would be heavier on the pepper than equal ratios with salt, but straight outta Texas can’t be wrong. BFlynn although I like the idea of BFlynnn and dry brine first... this is what I normally do with ribs, butt etc.
Looks like some experimentation is in order...... yum!
Maybe I’m overthinking this, but are those ratios by weight or volume? I ask because depending on the coarseness of the pepper grind and the type of salt (kosher, sea etc) there will be differences if using volume. I’m thinking that ratios by weight would yield more consistent results?
You are right, but I don't generally weigh for POG. I do it by taste more than anything. Mix and taste, want more pepper, add more. So my blend varies according to how well my taste buds are doing that day (read - how much bourbon did he drink the night before...)
I do mine by volume - ish.
I mean, I eye ball the amounts.
You could probably be more consistent by going by volume or making sure your proper was always the same coarseness.....
But I don't have the spare capacity to over think these things
Waster I cannot speak for anyone else, but mine are simply rough heaping teaspoons by how it looks......volume I suppose. I then taste it and adjust based on what my mouth tell me. That's how I cook most things, makes it hard to give someone a recipe.
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