rubs too salty

ml · Posted: Jan 25 2009 Post subject: rubs too salty

Hi all.I make my own rub and it works great on butts.Today I made spareribs for the first time,and they turned out great but they were a little on the salty side.Besides paprika,garlic powder,andonion powder what else could I add to my rub to make it less salty?Great site here.
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tnbarbq · Posted: Jan 25 2009 Post subject:

The only thing I can think of is cut back on the salt in your rub. I didn't see brown sugar on your list. That could be a nice addition.
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ml · Posted: Jan 25 2009 Post subject:

I didnt think of brown sugar.That should help out.I also have both black and white pepper in my rub.
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bbq lover · BBQ Fan Joined: 08 Oct 2008 Posts: 129 Location: tracy

got to have brown sugar taste great and helps with the bark ..
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Pit Boss · Posted: Jan 25 2009 Post subject:

Sometimes ribs will require their own rub. A rib is entirely different than a butt. The biggest difference is the actual mass of the meat. In a butt you have a very thick protein that you're seasoning just the outside of. You have a high ratio of meat to seasoning. A rib on the other hand has a much smaller meat to seasoning ratio. When you bite into a rib you're eating rub on both sides of the meat at one time and very little "meat". When you eat pulled pork you're eating mostly meat with a bit of seasoned bark. See my point?

I'd simply make a rub just for ribs. If you like your current rub but it's too salty for ribs, make the same recipe and cut the salt in half. Adjust further (up or down) if you feel necessary.

Seems pretty easy. Too salty? Use less salt.

Good luck.
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Harry Nutczak · Posted: Jan 25 2009 Post subject:

or you could just use less of the rub on the ribs?
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SoEzzy · Posted: Jan 25 2009 Post subject:

Another possibility is that the ribs were enhanced which means they had a salt solution in the meat before you put your rub on!
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ml · Posted: Jan 25 2009 Post subject:

no, I read the package and they were not enhanced.I think cape fisherman got it.I think I just used too much for the thickness of meat.
For my first attempt at ribs they werent to bad.I used RO lump and some pear wood chunks.
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Pit Boss · Posted: Jan 25 2009 Post subject:

Harry is exactly right. You could also just sprinkle on less rub. My lower salt suggestion came from your complaints of too much salt and the lack of complaints of too much other spices/flavors.

If the rub was too strong all around, I'd do as Harry suggests and just use less rub. If the rub was good but simply had too much salt, then I'd lower the salt content of the rub as I suggested.

Either way, I bet you'll see an improvement next time around.

Good luck!

Jay
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Trilbysdad · Newbie Joined: 12 Feb 2008 Posts: 28 Location: Hanson, MA

ML, Did you rince the ribs after you took them out of the package ? I had the same problem because I didnt rince. Laughing

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NCBBQFAN · Posted: Jan 27 2009 Post subject:

Don't mess with re-mixing just remember that the ribs are thinner than the butts and won't need as much. Go lighter and you'll be fine. Very Happy