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Beef Ribs Pepper Salt Ratio

dstearn
dstearn Posts: 1,702
in EggHead Forum
Wayne Mueller’s rub is 9 parts Pepper and 1 part salt. Has anyone tried this on the BGE?
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Comments

  • lousubcap
    lousubcap Posts: 34,435
    Not here but I do go with a high pepper to salt (never measured) ratio.  If it's good enough for him I would give it a try and will on my next beef rib cook.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SGH
    SGH Posts: 28,909
    I haven’t tried 9 to 1. But here is what 12 to 1 looks like on brisket.  


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,909
    Just kidding above. I have honest to goodness never measured anything for a rub. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Langner91
    Langner91 Posts: 2,120
    9:1 by weight or volume?  

    Like @SGH, I have never measured it.  Dump / Pour.  When it looks like salt and pepper, I go with it.  Sometimes, if I am feeling frisky, I will actually salt first, let sit over night, and then only pepper it before cooking.
    Clinton, Iowa
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  • DainW
    DainW Posts: 159
    I’ve tried to eye ball it before and gotten close to what I think is 9:1 but have never measured it by weight or by volume. If you like black pepper it works great. 
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