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Discussion in 'Poultry' started by foghorn, Dec 18, 2014.
Any suggestions for a not so salty rub to go with a slaughter house brine?
I use Jeff's Rub, it goes nicely with most meats and it is not too salty.
I just use the simple SPOG, salt, pepper, onion, garlic. Sometimes add paprika or chipotle. Since I grind the salt out of the shaker I control how much is on the meat. You could omit the salt altogether.