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Salt in the butt rub - I'm Starting to Leave It Out...

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MaskedMarvel
MaskedMarvel Posts: 3,142
in EggHead Forum
Heya friends!

Fired a low and slow butt overnight last night. Love love love pulled pork. I've been systematically reducing the salt in both my pork and brisket rubs. Pork might get ready to have it taken out altogether.

It WAS delicious. And cheap - a great cook to bring the leftovers to work!

Anyway, here are two pics.
8-Damien

imageimage
Large BGE and Medium BGE
36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Might have also mentioned it was the first cook with the new bag of Fogo. COULDN'T be happier. Great stuff. Wish Rockwood was that large in the bag, then we'd have a perfect bag of lump.
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Dr. Enuf and a Camaro(?)?

    Ball Ground, GA

    ATL Sports Homer

     

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  • berndcrisp
    berndcrisp Posts: 1,166
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    Looks like a Toronto.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • berndcrisp
    berndcrisp Posts: 1,166
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    Torino Ford
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    With the rear wheel bump I'm thinking a early 70s Riviera or Cutlass.
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  • calracefan
    calracefan Posts: 606
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    or an LTD II
    Ova B.
    Fulton MO
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  • TheShaytoon
    TheShaytoon Posts: 420
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    I've been cutting the salt back too.  I don't think I'll ever cut it out completely though.  Under seasoned meat is just not good. 

    I've always made my own rub, so after I mix a batch, I WRITE down the portions.  Each batch gets tweaked a little, sometime more Paprika, sometimes less salt.  

    I've also started to write down how much rub I use.  I hate to make a batch of rub that sits there for months.  Spices lose their potency with age...


    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

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  • Hi54putty
    Hi54putty Posts: 1,873
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    I have cut back on my salt as well in rubs and general seasoning. In an unrelated development, I have also quit using pink salt to cure my pork belly. Using only kosher the bacon has a much better, less salty flavor. I guess I could never really get all the pink salt off before smoking or it penetrated too deeply.

    How many guys at 1618 have you converted into Eggheads?
    XL,L,S 
    Winston-Salem, NC 
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  • berndcrisp
    berndcrisp Posts: 1,166
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    I am cutting back on salt also. I put1/8 part salt in Mickey's coffee rub instead of 1/2. For me it is still borderline.

    The auto's grill is GM-ish looking now.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • fr8dog
    fr8dog Posts: 15
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    Salt seems to be a hard thing to lose in recipes.  My wife had a stroke @ 10 years ago, so she's on a low sodium diet.  I just upped the seasonings, herbs and spices, and knocked out the salt.  Tough to handle to at first, but after a while you get used to it. I really don't miss it. Most restaurant food is too salty to me now.  I use a little for sausage, but rubs=none.  Cook with fresh veggies or frozen, never canned. 
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Hi54putty said:

    I

    How many guys at 1618 have you converted into Eggheads?

    They all eat it.

    Maybe I should stop
    Giving it away. :)
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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