Dos Anclas grilling and bbq salt

marineforce10

Hey everyone, happy new year. My parents are BGE distributors and as always, gave me a Christmas care package full of cool stuff. Got some great accessories along with some rubs and salts. My question is about the salt. After reading reviews, I see that it is very popular salt to use for grilling meats. I'm making 3 slabs of pork ribs tomorrow and was wondering if I can incorporate this salt I received and how should I use it. Thanks again for the help. 

Ozzie_Isaac

I find most pork salty already.  I would use it sparingly.

msocko3

Ozzie_Isaac said:

I find most pork salty already.  I would use it sparingly.

How did the pork become salty? I could see bacon and other cured meats being salty, but pork it self is like beef or chicken, shouldn't be salty unless we as the cook screw the pooch and use more salt than needed.

Gonnaneedabiggeregg

Did some pork ribs with simple salt and pepper (and a very light dust of swamp venom for heat) yesterday.  Turned out pretty good.  Used 16 mesh pepper which gave the ribs a nice crust and peppery heat.

GatoGordo

I have never heard of the salt before so I had to look it up. It appears to be just an iodized salt. Here is the ingredient list:

Salt (Sodium Chloride), Potassium Iodate (INS 917)

From what I read, the only thing that makes it special is the size of the crystals and the crystals will dissolve during your cook.

Personally, I would prefer to use a non-iodized salt such as kosher.