quote:

Originally posted by Jane Cherry:
I have found that salting the meat and using an unsalted rub are always the way to go. Hence the reason I just cannot buy a prepared rub, it's impossible to go heavy on a rub without getting too much salt. Most prepared rubs do not even use good quality salt to begin with, so that metallic salt flavor always seems to come through.

Jane, I agree with one exception to the store bought rubs. The Texas BBQ rubs are very low in salt, and can be applied heavy if one desires to. This is the only store bought rub I will buy anymore, and use straight out of the bag. I still buy Head Country Rub, but use that in place of salt in many things, as it's a very salty rub, but does have good flavor.

Well I was looking to whip up a batch of this for this weekend but I could not find the hot NM chile's. Instead I have found the mild only. If i use that what could I use to add a little more heat. I have Guajillo, Pasilla on hand as well as Chipotle and Cayenne powders. I can also get De Arbol chile's if I really need them.

Go with cayenne, a t or two, to taste.

Will do. Thanks that was a ridiculous fast response by the way

I aim to please.

Oh, geeeeeez.

I came across this rub recipe and am excited to try it. One thing I'm not so sure on is how much salt to apply to the meat before applying the rub.

I'm a rookie at BBQing and didn't want to salt the meat too much so is there a specific amount of salt you apply?

TIA

For butts, I salt fairly heavily - certainly not covered - let's say a 'generous' sprinkling. If you are unsure, err on the side of caution and go a bit lighter. One can always add more post cook. Once the pork is pulled, chopped, or whatever, much of the bark gets blended in (though I like bark-y nuggets that are left alone).

Sidenote: As noted here and in other threads, I always salt first, then apply the rub over the salt. For thinner cuts, like ribs, e.g., I salt as if the meat was served to me already cooked but unsalted, i.e., the amount I would normally use in that situation.

quote:

Originally posted by K Kruger:
Jane Cherry wanted to try a different butt rub for Smoke Day, so I suggested this:
1/2 c light or dark Muscovado sugar or Turbinado
1/4 c Ancho chili powder
1/2 c hot New Mexico chili powder
1/3 c onion powder
1/3 c garlic powder
1/4 c dried thyme
2 T marjoram
1 T ground coriander
1 T ground cumin
1T ground black pepper
2 t allspice
2 t cinnamon
2 t celery seed
2 t ginger
Blend everything.

Kevin... can I skip the marjoram or should I get some? Also, How far does this recipe go? 1 butt, 2 butts?
I'm planning on Qing 2 9lbers Wednesday night and have everything blended but the marjoram
and only 1 batch of this rub.
Thanks!

Well, yes, you could skip it. I think it adds enough that I wouldn't, myself, but not the end of the world if you decide to forgo it.

IIrc it handled 3 or 4 butts generously.

Kevin, I appreciate the VERY quick response, I WILL replace my empty jar of marjoram since I do have time before this cook.
Thanks again, I look forward to this now....