British BBQ Society Forums

Going to try pork shoulder tomorrow on my kettle. Scared!

Looking for a rub/marinade for overnight.

All of the ones I've found contain a ton of salt.

Any suggestions?

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If you are looking at American recipes then yes they contain lots of salt.

Couple of things to keep in mind is that it is usually kosher salt rather table salt. The crystals are bigger and it's less salty gram for gram. Sea salt flakes are a good substitute

You could make up a rub that you like the sound of without the salt then add salt to taste.

Over a prolonged cook the strength of a rub tends to diminish a bit

So do you chaps all use American style ones? I'd be happy to try something new. Not brave enough to invent one myself.

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I think the first rub I ever used on a pork shoulder was Chris Lilly's Championship one (google it) which was a good place to start. But don't be afraid to tweak someone else's recipe to your tastes or the ingredients you have access to. As long ad you taste it as you make it you are unlikely to make something horrible. There's a lot of similarity with pork shoulder rubs anyway. Typically they consist of varying amounts of sugar, salt, paprika, pepper with additional spices thrown in.