Its not burned
Senior Cook
- Joined
- Sep 12, 2015
- Messages
- 106
Not sure what to do, looking for some thoughts.
I picked up some 'Rub Some Butt' mustard-vinegar based rub the other day to try as something different. It's pretty salty just doing the wet-finger dip. I'm concerned that if I dry brine the butts that get this rub they'll be salty as all hell.
Following Meathead's advice, I eliminate the salt from my home mixed rubs to compensate for the dry brining. Obviously can't do that here. I am thinking that I might just use half the recommended amount, cut it 1/8 tsp/lb and do it 36 hours in advance to let it get in deep.
Ideas?
I picked up some 'Rub Some Butt' mustard-vinegar based rub the other day to try as something different. It's pretty salty just doing the wet-finger dip. I'm concerned that if I dry brine the butts that get this rub they'll be salty as all hell.
Following Meathead's advice, I eliminate the salt from my home mixed rubs to compensate for the dry brining. Obviously can't do that here. I am thinking that I might just use half the recommended amount, cut it 1/8 tsp/lb and do it 36 hours in advance to let it get in deep.
Ideas?
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