Dry Brine Question

[Its not burned]

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?

 

[Max1]

Do you really need to brine? The only thing I have ever used a brine on was ham. But that is normal when you are making your own ham.

 

[Its not burned]

I've had good luck with it. I suppose I could go without.


I feel naked!

 

[Max1]

Just my opinion, I don't like to brine, other might though.

 

[Its not burned]

I brined some ribs once using some new method. Involved salt, water, etc. The ribs were so salty they were virtually inedible. I stopped brining anything until I ran into this method, it really seems to work. Just a 1/4 tsp. per lb. of meat, rub it in the day before and wrap. Cut it in half for ribs because of the amount of bone. I do it when I'm prepping the meat, it doesn't add more than a few minutes.


Tonight I'll prep my ribs, remove the skirt meat, pull the membrane, etc. and dry brine then cover in plastic wrap. The butts will get cut down to 4-1/2 or 5 lbs., the excess fat cap removed, and then dry brined and wrapped.


Although I think I am gonna' take your advice and skip the brine for the butts that get this new rub. I am afraid it'd be nasty.

 

[Vermin999]

Can't you dry brine using just the new rub you want to try?

 

[Its not burned]

Exactly what I did! I used the rub as a brine the night before, then dusted it again in the morning. Worked like a champ.