My old rub recipe was a salt bomb, here is how I fixed it

I used to just throw salt, pepper, and garlic powder on everything and call it a day. About 6 months ago I did a brisket for my brother's birthday and he said it tasted like a pretzel. That hurt, but he was right, I was doing like a half cup of salt for a 12 pound packer. So I started measuring everything and adding brown sugar and smoked paprika to balance it out. Now I do a 2 to 1 ratio of pepper to salt and let the meat sit overnight. The bark comes out way darker and the flavor actually tastes like beef, not just salt. Has anyone else had to rebuild their rub from scratch after a bad comment from family?

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simonh7412d ago

Gotta say, a half cup of salt on a brisket is wild, I would've sent that back to the kitchen. That's not a rub, that's a brine you cooked, haha. Glad you found the 2 to 1 pepper ratio though, that overnight rest makes all the difference for sure.