- Joined May 21, 2008
I can usually say I make a alright rub but, it is usually hit and miss. Either it's to salty or spicy or not balanced right. But occasionally I will hit the mark. I want to take a more scientific approach on this matter. My question is this, what is the right amount of balance to a rub? The proportion of saltiness, to savory, to spicy? I have tried equal amounts or adding a little at a time. But, would love to get a good ratio (or how to) to make a great rub! Would love to get any feed back. Thanks.