GB
Chief Eating Officer
How long did you let them sit with the rub on them?
How long did you let them sit with the rub on them?
I finally got to try holding off the salt from the dry rub. I let the ribs sit in the rub for a couple hours, then added the salt right before cooking. The result? The moistest, most tender rib meat I've ever done. There was no liquid seepage during the dry marinating, meaning no evidence of moisture being extracted from the meat. The flavor of the meat was not affected by the timing of the salt's addition.
I've done this new procedure twice already and the results were the same both times. I'll never go back to adding salt into the dry rub again
Sounds great, but how 'bout no salt at all?? I'm on a salt-free diet, and after a couple of weeks of it I don't miss the salt at all. In fact lots of things are already too salty without adding any more. (and my BP is way down)