What Rub to use?

[Guest]

Hello ya'll, I have been using a liquid type sauce for years on my barbque. (I like to baste it while it is cooking) But some time I don't have time to stay with the basting.
My question is. Is there a rub that I can use that does not have salt as the first ing. Or should I make my own. Thanks TexasBill

 

[Willy T.]

Hey Texas Bill.
Unforunatly most of your rubs use salt as a base and flavor enhancer.You could try mixing up a rub of your liking and not adding the salt until the end.Then, just put enough salt to flavor or keep the rub from being bland.I also wouldn't use a salt substitute.To me it leaves a funny after taste when the meat has been cooked.
Good Luck and Welcome,
Willy T.

 

[Guest]

Thanks Willy, For the reply. I was sure I would have to make my own. I like the sweeter taste anyway. We just don't like too much salt. Later Texas Bill

 

[Guest]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Texas Bill:
[qb]Thanks Willy, For the reply. I was sure I would have to make my own. I like the sweeter taste anyway. We just don't like too much salt. Later Texas Bill[/qb] <HR></BLOCKQUOTE>

Here's one that I use that doesn't have much salt. I stole it from some long-forgotten book. You could adjust the quantities 'til your heart's content.

This makes about enough to fill a glass spice jar. Just whiz it in a spice grinder to combine. I make it with a homemade ancho chili powder, but storebought would work fine:

1 TBS: Paprika

2 tsp: Black Pepper, Chili Powder, Sugar

1 tsp: Salt

1/2 tsp: Cayenne Pepper, Garlic Powder, Mustard Powder, Thyme, Allspice, Celery Seed

1/4 tsp: Cinnamon, Sage, Mace

 

[Guest]

Texas Bill, I'm not sure what you consider to be a lot of salt, but here is a rub I like that doesn't taste salty:

All-South Barbecue Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons sugar
2 tablespoons brown Sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoon paprika

I usually cut this recipe in half. I like this on ribs and butts. To give proper credit, it is in the FAQ from the BBQ porch.

Doug

 

[Guest]

Well guys I made me some rub over the week end. Used it on a brisket, it was eatable but will need some work. I enjoyed making the rub. I belive you could go wild with this rub thing. Thanks again for ya'lls help. Texas Bill