British BBQ Society Forums

Was making up some rub - just winged it (no measuring) with the usual suspects.

I was going to add some salt - but decided to salt the ribs separately, then add the saltless rub.

Does anyone else do this? Do you think there is any advantage or disadvantage?

I'm thinking i can keep more control of salt levels this way, and pack in more rub/flavour if necessary.

Comments welcome.

From my admittedly limited experience it would depend on several factors.

1. How much salt you put in the rub
2. How long you intend to leave the rub on the ribs.

Remember too much salt over time will produce a "cure" in your pork. I don't leave rubs with a significant salt content for too long anyway. Have a browse on-line or in books and see what sort of salt ratio the "professionals" use and stick somewhere to that. Salting meat after cooking doesn't enhance the actual flavour of the meat IMO but produces a different flavour profile.