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View Full Version : The Salt Lick Dry Rub



tomshoots
07-22-2010, 08:08 PM
As I have said in other threads, http://www.theqjoint.com/forum/showthread.php?t=6887&highlight=salt+lick, http://www.theqjoint.com/forum/showthread.php?t=6958&highlight=salt+lick
I was never impressed with the Salt Lick Dry Rub out of the shaker. It seems under salted, under garlicked, under something?? Boring. About all I could taste was pepper. I can do pepper w/o buyin' this chit! As a result, I was reluctant to try it on cooked meat.

Well, I tried it on my latest butt and liked it. Made a really nice bark. But the pork was also injected with Tony C's Creole Butter marinade, so I couldn't judge Salt Lick on its own. Determined to give it a proper solo evaluation, I included it in a recent chicken cook. The result was very good, but I placed it 2nd or 3rd behind Rooster Booster and Head Country.

Well, I just ate a couple of thighs that were "Licked" and resting in the fridge for a few days, and I gotta say this stuff rocks! Not a very complex seasoning, but it just goes so well with smoke. I always thought I needed a buncha garlic and stuff, but this is excellent. To taste uncooked it's peppery, but cooked in and allowed to mingle and make friends with the meat, not so much.

OK, done pork (injected) and chicken. Gonna try on ribs (beef and pork) and I bet it would rule on brisket! I'll get back to y'all with details and results as they happen. Stay tuned!

O B City
07-22-2010, 09:09 PM
I have also used it on a Tri Tip Cook (http://72.167.135.4/forum/showthread.php?t=6737) and really liked it as well. I had it on ribs & Brisket when I did my review of the Salt Lick restaurant (http://72.167.135.4/forum/showthread.php?t=6677) as well. My review stated that the brisket was missing something, but the ribs were perfect from a flavor standpoint.

SmokyOkie
07-22-2010, 09:19 PM
Let us hear more.

PigCicles
07-23-2010, 06:08 PM
It's always good to get in some fresh reviews of products. I have some waiting for the day I have time to cook and enjoy myself. I've been wanting to try it on chops and beef. Let us know what you think on your next try

tomshoots
07-23-2010, 07:09 PM
It's always good to get in some fresh reviews of products. I have some waiting for the day I have time to cook and enjoy myself. I've been wanting to try it on chops and beef. Let us know what you think on your next try


Yeah, so when ya gonna get around to that? You say "chops and beef", but in the closet, I bet you're smearin' your chicken! :roflmaoha0::roflmaoha0:

But seriously, I'd like your opinion.:D

PigCicles
07-23-2010, 08:02 PM
I'll let ya know when I get to cook. I know for sure I've got at least pulled pork coming up for a wedding shower, maybe a brisket. Schedule changes and real life seem to get in the way too much any more

I promise ya I'll let everyone know when it comes down.

PigCicles
07-23-2010, 08:26 PM
Yeah, so when ya gonna get around to that? You say "chops and beef", but in the closet, I bet you're smearin' your chicken! :roflmaoha0::roflmaoha0:

But seriously, I'd like your opinion.:D

BTW ... don't think I didn't notice what you said :tap: Don't make me come down there :roflmaoha0:

tomshoots
07-24-2010, 02:10 AM
I'll let ya know when I get to cook. I know for sure I've got at least pulled pork coming up for a wedding shower, maybe a brisket. Schedule changes and real life seem to get in the way too much any more

I promise ya I'll let everyone know when it comes down.


BTW ... don't think I didn't notice what you said :tap: Don't make me come down there :roflmaoha0:

Ain't that the truth.


I wish you would come down here. I'd like to meet ya and have a glass of whiskey and a steak. Talk about the finer things in life, like chicken!:roflmaoha0::roflmaoha0:

tomshoots
07-27-2010, 07:41 PM
OK, time to try the Lick on some pork ribs, in this case baby backs. This is about the rub, so I did no mopping, spritzing, or saucing here. Two ingredients; pig bonz and Salt Lick Dry Rub.

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_13961-1.jpg

Seasoned...

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_13971-1.jpg

...and wrapped and allowed to marinate.

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_13981.jpg

On the Topper at 250 deg.

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_13991.jpg

Cooked til they almost folded in half when I picked 'em up in the middle. Pulled and foiled for a rest.

when I opened the foil they looked like this:

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_14001.jpg

Mmmmm...smells Maaaaahhhvelous!! Time to slice...

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_14011.jpg

http://i738.photobucket.com/albums/xx27/tomshoots/IMG_14021.jpg

The meat was excellent! Tender and juicy:drooling:!

The rub, as I predicted was peppery, but very good once cooked into the meat. Other flavors come through that are otherwise not noticed from the shaker. Salt, garlic, onion, paprika, all subtle. Plays nice with the 'squite smoke. I deliberately gave it a couple days in the fridge before posting any review because I find that it mellows a bit.

But there's no escaping the pepper. Both black and cayenne. It's out there, and I advised my bride that she may not like it for that reason. But to my surprise, she seemed to dig it!

Overall, great stuff. Much better than I had originally anticipated. On thinner cuts of meat like ribs (as opposed to butts or briskets) back off a little if you want less of the pepper flavor. If ya like pepper, pile and smile, bro!

PigCicles
07-27-2010, 07:55 PM
Far Out! (when was the last time you heard that used in a sentence?) I'm a fan of pepper so I'll have to give it a shake or two on ribs too. Tom you just keep piling these Salt Lick must tries on me.... Thanks buster. I'll get some time off this weekend and hoping to do a little cooking if the wife don't get in the way.

Good review Tom - Thanks for sharing.

btw looks like the cook was properly seasoned too.

tomshoots
07-27-2010, 08:09 PM
Far Out! (when was the last time you heard that used in a sentence?) I'm a fan of pepper so I'll have to give it a shake or two on ribs too. Tom you just keep piling these Salt Lick must tries on me.... Thanks buster. I'll get some time off this weekend and hoping to do a little cooking if the wife don't get in the way.

Good review Tom - Thanks for sharing.

btw looks like the cook was properly seasoned too.

Glad to be of service. I think you'll like this one. Let us know what you think.

Don't get me started on liquid marinades! :cheers2::drunk_smiley::msn-wink::D

PigCicles
07-27-2010, 08:15 PM
I do like a good liquid marinade .. or two.

tomshoots
07-27-2010, 08:23 PM
I do like a good liquid marinade .. or two.
:cheers2::msn-wink:

PigCicles
08-02-2010, 08:23 PM
Just to add to this thread I did try The Salt Lick on pork chops and it was AWESOME!

I still want to give it a shake or two at some other stuff, but so far it is great. I highly recommend it for everyone to try. :thumbs up: :thumbs up:

tomshoots
08-03-2010, 05:55 AM
Just to add to this thread I did try The Salt Lick on pork chops and it was AWESOME!

I still want to give it a shake or two at some other stuff, but so far it is great. I highly recommend it for everyone to try. :thumbs up: :thumbs up:

Rub it on your breasts...smear it on your thighs...

O B City
08-03-2010, 07:33 AM
Rub it on your breasts...smear it on your thighs...

But whatever you do, don't get it in your eyes....

tomshoots
08-03-2010, 08:43 PM
But whatever you do, don't get it in your eyes....

:roflmaoha0:You got that right!