BBQ rubs & salt with brined meat

Hi all

What's everyone's thoughts on salt content of BBQ rubs when used on brined meat?

I've equilibrium brined some ribs for a few days and I'm concerned that if I use a typical rib rub they will be too salty, so I was thinking of just making a rub without salt or just cutting back the salt content to prevent over-seasoning. Any thoughts?

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Chris_Kolbu_16712

Meathead of Amazingribs.com does his rubs without salt, preferring—I think—to salt to the right level before he applies the rub itself (as salt is water soluble but most spices are more soluble in oil).

Amazingribs.com is a great resource for BBQ questions. Very much founded in science and empirical reasoning.

olicollett83

Hi,

Yes I thought I had read something before and it was indeed on that site, I think I'll stick with that idea and give them a lighter dusting to get it right

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