American rub recipes - salty?

[keith157]

Personally on the odd occasions I do make up rubs I use Aldi's sea salt. IMO it's better than table salt and almost as cheap. Those of you who have been on the enlightening courses run by Harry Soo will know his opinion .

Whilst talking about American rubs, I've mentioned it before but think it's worth re-stating US Chilli powder is generally a blend so much milder than that from the UK. If they advocate tablespoons may I cautiously suggest teaspoons as it is far easier to ramp up the heat if needed than rebuild your rub with appropriate "soothers".

[jackson]

Regarding chilli powder, if you make your own you can get maximum chilli flavour and obviously control the amount of heat as well.

I like mine fairly hot so I use equal parts Chipotle Meco (milder smoked jalapaneo), Ancho (mild and smoky) and Guajillo (mild and fruity) chillies - which is a pretty classic Mexican mix.

I usually get them from http://www.souschef.co.uk/ingredients/chillies-hot-sauce/where/p/2.html

[FGavitt]

As an American I agree that most of our rub recipes are too salty. As for my own recipes I use little or none on anything but beef. On both brisket and ribs I use "Texas Tuxedo" a simple mixture of salt and pepper, probably a 30/70 mix and I tend to not smother it but a light coating rubbed in. I add other seasonings as well. Also, you may want to try brining, I do this with all poultry and use no salt in the rubs, done it with brisket as well