I’m no different from many people who grill or smoke their food, often. I’ve got a pantry filled with chile powders, herbs and spices that all go in to any rub I care to make at any given meal. I’ve got versions I like better than others and sometimes just like to strip it down to the basics and enjoy the meat & smoke.
Yeah well, when I was at the Fatted Calf Picnic this year Taylor used 1 ingredient for his dry rub and I’ve been experimenting ever since. Even took some slabs of babybacks to a food blogger picnic a few weekends ago. So far, I’m at 100% approval rating for this ingredient.
Care to come see?
What 1 ingredient could win over so many people? Salt, kosher salt to be specific.
For this rack I used my wood fired pit fueled with mesquite and hickory for flavors. I got a late start on Sunday, but it didn’t matter. Babybacks take so little time, 2.5 hours or so. Last week’s load I rubbed the salt in maybe 1.5 hours before going in the smoker. For Sunday’s run, it was between 3 and 4 hours. This can be done overnight as well, it just doesn’t matter. The results are so fantastic I have absolutely no interest whatsoever in using any other ingredient on my meat. It’s juicier, the meat “skin” has a snap to it and all you taste is the smoke and the meat. When put up against 2 other rubs, the salt still came in 14 lengths ahead with ease. Oh sure, my rubs could suck, that isn’t a probability I’d like to ponder. It’s that good.