Salty rubs

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Does anyone know of a rub that is not too salty. I like a lot of rub, but they all seem to be heavy with salt. Is this much salt necessary for a rub to be good. I used my new WSM for the first time today, it was really nice, easy to control temps, and the ribs turned out fine, just a little salty.
 
With commercial rubs I usually check the ingredients list to see if salt is listed first or down the list a little. Check out the Obie-Cue rubs, they get pretty specific about which rubs are salty or not. I just bought some but have not tried them yet.

http://www.obiecue.com

Of course, if you make your own you can control it. Most folks will tell you that the salt is critical for carrying in the spices to the meat. They are correct but of course everyone has their own level on saltiness.

Also ribs do seem prone to getting over salted by a lot of folks, me included - broad surface and little thickness. Another thing to watch for that tripped me up once is packer doctored ribs treated with a tenderizing and preserving solution that is already pretty salty. Hormel labels these products "Always Tender". I can't remember the label Swift uses. This practice is becoming very common in run of the mill grocery store ribs. These products are always labeled so you can look out for it.
 
Jerry,
Here is a rub you might like. It is already posted in the recipe section. If your going to be making your own rubs, try to keep the sugar level, near or equal to the salt content. They seem to balance each other out nicely.

Willingham's Beef or Pork Dry Rub

Amount
Measure Ingredient Preparation Method
4 tablespoons salt
1 tablespoon black pepper freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme dried
1 tablespoon rosemary dried
1 tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept the
cornstarch. Heat over simmering water until the ingredients are warm to the
touch (about 160F). Stir continuously during heating. As the sugar
dissolves, it may form a crust. Transfer the heated mixture to a glass bowl
and cool to room temperature. Break apart the crusty mix and rub the mixture
between your fingers so that it becomes granular again. Add the cornstarch
and stir to mix. Use immediately or keep in a glass jar with a tight-fitting
lid. Store in a cool dark place.

Source: "John Willingham's World Championship Barbecue"
 
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