Salt in rubs, and using different salts

Discussion in 'General Discussion' started by niallam, Aug 24, 2016.

  1. niallam

    niallam Fire Starter

    Not really a recipe so posting in general.
    I use salt in my rubs, always have done. I read some people don't and go for a dry brining instead.

    Anyway, I get this in work, only discovered yesterday. Have 2 retail shops in our business and the staff constantly get samples in so here's what I got.


    Going to try it on ribs this weekend and see how it goes.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    In most cases I don't use salt in my rubs, but that salt looks very interesting!

    Curious to see how you like it.

    Al
     
  3. niallam

    niallam Fire Starter

    Used it in ribs last weekend and was great, have 2 pork shoulders salted now so will see how they go.
    Used about 4 tsp on each one and will leave them overnight and rub them tomorrow for cooking Sunday am. It's 6pm now here so 12 hours dry brining.
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wonder what taste you would get if you used that for dry curing bacon?
     
  5. 3montes

    3montes Master of the Pit OTBS Member

    Looks interesting. I'd buy it if I could find it around here. I have used many different salts. You can get some rather exotic salts from Hawaii for instance that are different colors. Black and reds and orange. They do have a taste contrast but really shine during a nice presentation of your meal. I have a hickory smoked salt in my spice cabinet. I will use just a pinch when mixing a rub with it.
     
  6. mike w

    mike w Smoking Fanatic

    Did it come from the distillery? The wife and I are thinking about taking the ferry over and visiting Ireland. might have to include this distillery on the sightseeing list

     
  7. niallam

    niallam Fire Starter

    I picked it up in work, could have been a sample but not too sure, I don't work in our retail side at all so don't know :)
     

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