Rivet has your back on this...I just wanted to add...Boullion Cubes or Granules are 97% salt and can be used in place of Salt in Rubs but are a poor choice for reconstituting and Injecting. Most Grocery Stores carry 2 or 3 brands of Beef and Chicken Broth in 14 oz Cans and 48 oz Boxes. Some stores carry Low Sodium as well...These commercial products are good but HOME MADE is cheap and easy too!
Home Made Stock:
If there is a Full Service Butcher near you...ask for some Beef Joints, split...these may be free or less than 99 Cents a pound...Roast the Bones, 2-3 joints, 1-2 Large Onions, halved, 3 Carrots, cut up, 3 Ribs Celery, cut up, in a roasting pan at 450*F oven until well Browned, 30-40 minutes...Dump all into a large Stock Pot, add 2 Cups of Hot Water to the Roasting pan and stir Scaping the bottom to dissolve all the Drippings, add this to the Stock Pot... Add 1-2 Gallons Cold Water, and any Herbs or Spices you like, Bayleaf, Thyme, Black Pepper, Cumin, Chili Powder, 1/2 to 1 teaspoon will be plenty...Bring all up to Just the Boiling point, then reduce the heat to Med-Low and Simmer, Skimming any Nasty looking Stuff that floats to the top, a Minimum of 3 hours, to 8+ hours, longer the Better. Add Some Salt, 1-2 teaspoons, at this point, but go easy as you may be using it in some recipe where it will be Cooked Down and become TOO salty...Strain to remove the Solids and Chill over night in the Stock pot or Roasting Pan, remove the layer of Solid Fat that forms on top and use Your Home Made Stock as desired for Injecting, Au Jus or making Gravy...If your Butcher/Store does not have Bones...Cheap-o Beef Shin/Shank meat, can be sustituted or even in addition to Bones...It may sound involved but this Stock is WAY BETTER than the canned stuff and can be Frozen in 2-4 Cup containers for use as needed. BTW...The Same Procedure is used with Chicken Backs, or Leftover Thanksgiving Turkey Bones...JJ