Hi all... new poster, couple month lurker.
Over the weekend, we decided to grill up some boneless, country style pork ribs. Since I've been reading Steve's books, I figured I'd go a little 'adventurous' and make a rub for half the ribs.
I noticed that basically all the rubs in the Rubs/Marinades book, as well as the bible, seem to start with ~1/4 cup kosher salt. From that base (though I used sea salt), I added roughly equal measures of black pepper, all spice, and cloves. There was also a dash of ginger and a little corriander.
I rub the meat down, and each piece of rib meat probably had 5 pieces of sea salt on the outside. At that point, I put the ribs in a freezer bag and started to set them into the fridge to marinate a little. There was a little rub left, so I just dumped it in the bag and gave it a good shake (I think this was my mistake).
The meat came out handsomely with a nice crust, but it was saltier than the dickens. I am usually one who likes salty food, too.
I'm guessing that the marinating must've increased the amount of salt that worked into the meat (combined with the extra rub that I put in)... But I'm new enough to not be sure. Anyone have any input?
Thanks for handling the newbies, folks... We all appreciate the help!
Thanks, Brian aka Dluxe