Cliff H.
Master Chef
I have been mixing some of the rub blends in the bbq books I have. Some of the books recommend running kosher salt and turbinado thru a mill for a bit.
I have done this and basicly turned the sugar and salt into powder.
I think I am going to try one without grinding the salt or sugar at all.
Anyone have a do or don't experience to share ?
I'm not covinced that leaving these two ingredients in raw form will cause problems like "The sugar will burn easier because it is to coarse" or "The salt will be to strong in one spot because it is to coarse" but I have not tried it either.
Seems like Wolfe Rub is a bit coarse and I have not had any problems with it.
Any thoughts on the subject ?
I have done this and basicly turned the sugar and salt into powder.
I think I am going to try one without grinding the salt or sugar at all.
Anyone have a do or don't experience to share ?
I'm not covinced that leaving these two ingredients in raw form will cause problems like "The sugar will burn easier because it is to coarse" or "The salt will be to strong in one spot because it is to coarse" but I have not tried it either.
Seems like Wolfe Rub is a bit coarse and I have not had any problems with it.
Any thoughts on the subject ?