Need a New Rub

Doug

Got the word to cut down or out on the sodium. Most rubs I see have tons of salt. Anyone have a recipe for a real nice rub with low sodium?????Thanks

Nature Boy

Doug,
The store bought rubs do have a ton of salt.[p]My suggestion, FWIW, is to make your own rubs, just cut the salt down some, and use kosher salt. JJs rub is hard to beat for a good all purpose rub. Lots of good rub recipes in Smoke and Spice. And several others in the recipe section. [p]I usually put less salt in rubs than the recipes call for anyway. It won't be too much of a sacrifice! [p]HTH
NB

Tim M

Doug,[p]For what its worth. My Internist has said that salt has been proven to have no effect on blood pressure. I am one who has a pressure that is just barely in the OK range, so I was very interested to hear that. [p]Maybe our forum medical pros will correct me if I am wrong on this. [p]
Oh, BTW - salt is easy to omit from rubs. I use very little anyway. I do like my sea salt though.
Tim

Gfw

Doug,[p]I agree with NB, make your own and I agree with Tim M about the nature of salt. This recipe has little salt and a nice flavor.[p]This could be a finished product or a starting point. It was originally taken from "Paul Kirk's Champion Barbecue Sauces". The original called for 1/4 teaspoon of cayenne and no white pepper. If you don't have the book, it is something to consider - lots of sauces and rubs. The actual recipe makes a small amount - a good place to start.[p]2 tablespoon paprika
1 tablespoon dark brow sugar - dried
2 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon ground celery seed
1/2 teaspoon sea salt or Kosher salt
1/2 teaspoon ground thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground marjoram
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper[p]Combine all and mix well - I use a blender. [p]
[ul][li]Gfw's BBQ[/ul]

Nature Boy

Gfw,
Thanks Gordon. That sounds like a great rub. Calls for VERY little salt. What do they call it??[p]I think I need to get that book.[p]Thanks man!
NB

Gfw

BBQ Spice Rub - I actually found it in the beginning of the book, not in the rub section - it is what he considere (without most the pepper) a basic starting point on which to build based on your tastes. You can then read the other recipes to see what is added, etc. [p]It has been a good book. I have 4 books that I rely on, maybe I'll add a library page.

Doug

Gfw, thanks for the great information AND the recipe. A library page is a great idea!!! Go for it!

J Appledog

Doug, I have read all of the "follow ups" to your post but but still don't quite understand what you want to put the rub on. There are a zillion rubs and marinade recipes that don't use a lot of salt. What are you fixin' to cook? JCA