Do you keep trying new rubs?


 
Unless you're salt sensitive cutting out the salt won't have much effect. (Salt sensitivity has to be tested for.) But try telling that to most doctors...

Anyway. I won't eat saltless food. Yuk. Making saltless rubs, though, works well. If you salt the meat first, as I do (you can use as much or as little as you like - even very little), then let the meat sit, the salt will draw moisture to the surface after several minutes. At this point apply your saltless rub. It will stick easily. Keeping the salt separate from the rub allows you to use as much or as little salt as you wish - or as much or as little rub as you wish. One is not dependent on the other.
 
I have decided to support a Calif member of the CBBQA who makes and sells rubs. He also competes and is a reputable BBQer. It is easier for me and even tho I may be spending more than I would if I made my own, my spice cabinet is not as crowded.
I fully support The Rub Co.and Ryan, for comp rubs.

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Unless you're salt sensitive cutting out the salt won't have much effect. (Salt sensitivity has to be tested for.) But try telling that to most doctors...

Anyway. I won't eat saltless food. Yuk. Making saltless rubs, though, works well. If you salt the meat first, as I do (you can use as much or as little as you like - even very little), then let the meat sit, the salt will draw moisture to the surface after several minutes. At this point apply your saltless rub. It will stick easily. Keeping the salt separate from the rub allows you to use as much or as little salt as you wish - or as much or as little rub as you wish. One is not dependent on the other. </div></BLOCKQUOTE>

Thank you Kevin for the tip, I'll give it a try! What type of salt would you recommend?
 
Any you wish, really. I keep kosher salt in a salt pig next to the stove. Easy to work with. That's what I use.
 
I'm like Kevin,I don't keep a rub premade. Every time I make something I get my spices out and put on whatever suits my fancy at that time. After awhile you learn what works together and what to avoid. Pinch of this and a dash of that and a lot of garlic and pop it on the kettle.
 
Yeah, I like that sound of that technique, Kevin. I do the same with rubs -- mix my own as I go. It didn't take long to figure out that buying rubs is just paying more money for the same spices (and usually a LOT of salt). Following other's recipes is fine, but you quickly can learn what you like and what not. And most (not all -- I still read rub recipes) are variations of the proportions of the same things.

Rich
 
I generally will make small adjustments to my rubs and see what the change does. I'll try them out at a competition and see what the judges think.

Kevin, are you going to be at the Okeechobee competition at the very end of September?

Russ
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My Vegas clients will be back from Europe then so I will be cooking in Vegas </div></BLOCKQUOTE>

Just got back from Vegas and looked for your new establishment on the strip; couldn't find it!
icon_wink.gif
. We did have a few good meals though.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My Vegas clients will be back from Europe then so I will be cooking in Vegas </div></BLOCKQUOTE>

Just got back from Vegas and looked for your new establishment on the strip; couldn't find it!
icon_wink.gif
. We did have a few good meals though.

Paul </div></BLOCKQUOTE>Ah! Should have let me know you were coming!
 
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