View Full Version : Salt questions

07-02-2012, 07:48 AM
I have a few quick question. I have a basic bbq rub that I use, but the last batch seemed very salty. Used course sea salt as always. same ratio as always. Why would that be?

I have also had a request for a nosalt rub. Is there a purpose for the salt in rubs?

Last question. what is the difference between course kosher salt and course sea salt?

07-02-2012, 07:58 AM
Why "of course" use sea salt? I rarely use it as it is a bit more expensive and really does nothing for flavor.

I can't think of any reason that it would be saltier than previous batches. The reason for salt in rub is obvious, flavor.

IMHO, if one was to use no salt rub, they would still want to add salt to the meat. No salt rub would be much more expensive as well as salt is abotu the cheapest thing you can put in a rub.

Read here (http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html) as to the differences between salts.

07-02-2012, 02:52 PM
The differences in salts are the courseness of the grind and where it comes from. Some have more impurities than others. If you weigh it, regardless of grind, you should get the same level of saltiness.

As Okie said, salt adds flavor. I may have some recipes for no salt rubs when I get back to the pc at home.

Fired from a plasma cannon in a galaxy far, far away

07-02-2012, 03:32 PM
For pork, you might try substituting sugar for the salt.

07-02-2012, 04:07 PM
Salt is a great carrier of all flavors however it shouldn't be at the top of the food chain in a rub. My pork rub contains 3 parts salt & sugar 8 parts paprika and the rest is what ever I feel like adding after that, in parts, a part can be a tsp or a gal no matter it is all about balance.

O B City
07-02-2012, 08:24 PM
It depends on what meat is being rubbed as well. The meat to spice ratio needs to be considered, a thin rack of ribs needs much less salt than a 3 inch thick brisket.

My opinion is that salt does not actually "add flavor", but transports more of the flavor that is in the food to your tongue. But what do I know?