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Salt in rubs, and using different salts

post #1 of 7
Thread 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.
post #2 of 7

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

post #3 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

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

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.
post #4 of 7
Wonder what taste you would get if you used that for dry curing bacon?
post #5 of 7

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.

post #6 of 7
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
Quote:
Originally Posted by niallam View Post

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.
post #7 of 7
Thread Starter 
Quote:
Originally Posted by Mike W View Post

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

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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