I picked up some Bad Byron's Butt Rub and Plowboys Yardbirds. Fired up the 'cue for some pork shoulder and chicken thighs with the respective rubs on.
First I found the pork to be really dry around the butt rub that aside, the rub it's self was amazingly salty. Yardbird I found much better relying less on back of the throat pepper attack but still incredibly salty. I know I'm incredibly sensitive to salt but forgot how bad these would be.
Is there a good way of reducing the saltiness of the rubs by mixing with something or covering up the salt with something?
Butt Rub also has a lot of chipotle pepper in it for the heat from what I remember and I added a load of sugar to it. You can add it to some sweet (sugar) and savoury elements (garlic powder and onion granules for example) but to be honest you are better off making your own.
I only buy the commercially available rubs to try and track down what I like so as to improve my own blend. There is something more satisfying about this as well.
As above, great fun experimenting with the various elements of rubs until you find a combo you like. So, paprika, smoked paprika, chili powder, onion granules, garlic powder, brown sugar etc.
