newbie/ rib rub too salty.

Motherhubbard1 · April 2011

I am brand new to this. Just bought a large egg and dove right into it. Smoked a chicken yesterday and it turned out perfect. Feeling bold smoked some baby back ribs and the cooking part came out fine. I bought some Lysnander's rub for meat and when all was said and done thought it was salty and over power the taste even after the bbq sauce was put on. Any suggestions as to what I might have done wrong? Thanks in advance

CBBQ · April 2011

You didn't do anything wrong. Everybody's tastebuds are different so you have to learn what works for you. With untried rubs I tend to go lighter the 1st time I use it. If you liked the flavor of the rub you might want to cut back on it a little. The same goes for which woods to use on which foods. I'm partial to fruit woods like cherry & apple. Others like stronger flavors like mesquite.
You'll get there.

Mainegg · April 2011

Probably it was the rub. have you used it before? and was ok? most rubs are very salty to me. I love the dizzy pig rubs and they have a nice line of salt free.
https://dizzypigbbq.com/zDP/

Capt Frank · April 2011

The obvious answer is "less rub" Don't mean to sound like a smart a$$, but a lot of the products out there need some adjustment to your own taste. Many commercial rubs are way heavy on salt.
I am a huge fan of "Byron's Butt Rub", but it is way to salty for my taste, so I cut it down with Paprika and Brown Sugar. You may need to just apply a little lesswith your favorite, I don't know. There is definetley a learning curve, so just stick with it, ask questions, and don't be afraid to experiment

It is all good

:laugh: :P

Motherhubbard1 · April 2011

Very first time. I probably used too much. I put it on like when I make beef jerky. Still would like something on the sweeter side. I used apple wood chips and apple juice with a tent midway through but all I could taste was the saltyness of the rub. Thankyou for the input.

Motherhubbard1 · April 2011

Very first time. I probably used too much. I put it on like when I make beef jerky. Still would like something on the sweeter side. I used apple wood chips and apple juice with a tent midway through but all I could taste was the saltyness of the rub. Thankyou for the input

Mainegg · April 2011

try the Dizzy dust salt free very good. we all have to start somewhere and it is trial and error and to your taste when getting started. we do almost no smoke ever. once in awhile apple for butts. the rubs we use that are commercial we try to get salt free. you will get it

and welcome!!

Motherhubbard1 · April 2011

thanks. I thought getting the temp to be right and not over or under cook the meat would be the problem, but that has been the easy part. I like my ribs on the sweeter side used apple wood and apple juice but obviously too much rub. Do I need to use rub or would the apple wood and juice be enough???

2Fategghead · April 2011

I love a sweet rub and no sauce so probably go a little sweeter than others. Consider cutting the rub you have with turbinado sugar. I might try one portion rub and 1/2 that amount in turbinado sugar.

http://en.wikipedia.org/wiki/Natural_brown_sugar

Little Steven · April 2011

You should look into Cluck and Squeal rub from Primeggister on this board. Dizzy pig also carries some low salt varieties. I always taste the rub before I apply to judge how much to put on.

Steve

lowercasebill · April 2011

i assume you bought lysanders for pork? their chicken and beef rubs are good but i like salt i have not used their pork rub.
always taste the rub before you put it on the meat,, cannot tell you how many i have opened and tossed in the trash,, stay away from rubs that have smoke flavor added ,, they are for the dark side [gassers] you have an egg add the smoke you want.
there is a good reason why dizzy pig is so well thought of here !!!!!!
blues hog rub is good and i like penzeys galena street rub, penzeys is worth looking into ,. i generally mix rubs and do not coat heavily ,, some one here has a signature that says .. Meat does not need an ingredient list..
my take is 'proper heat and a little smoke.'

Austin Smoker · April 2011

motherhubbard1 wrote:

Very first time. I probably used too much. I put it on like when I make beef jerky. Still would like something on the sweeter side. I used apple wood chips and apple juice with a tent midway through but all I could taste was the saltyness of the rub. Thankyou for the input.

John Henry Pecan Rub is a favorite of mine for ribs... definitely on the sweeter side. Give it a run on your next rack.

CBBQ · April 2011

The other thing you can try, and this is how I do it for my business is to use just meat without the rub. On a lot of meat I cook I don't use any rub at all. I season it to taste after it's cooked.

thirdeye · April 2011

Welcome to the Forum!!!

The only thing you did wrong was not test the rub yourself. All rubs are different, and will taste slightly different to everyone. In my picture I'm using two different rubs, and as you can see one needs a heavier hand than the other one does to suit my tastes.

Two things to keep in mind... One, with respect to the amount of rub to use, don't believe all those TV barbecue cooks all the time. Some are competition cooks and the judges will only take one or two bites of their rib. So, they hit them hard with the flavors. The other thing is that it's easy to test a rub without doing it on a $10 rack of baby back ribs. Try it on some baked chicken (skinless) or sprinkle some on a flour tortilla and bake it a few minutes.

NibbleMeThis · April 2011

It might not have been the rub.

When I was first starting I bought so called "enhanced" or "Always tender" ribs. They are packaged in a brine solution so they already have a lot of salt in them. Did they taste kind of "hammy" ?

newbie/ rib rub too salty.

Comments

Categories