I usually use prepared rubs but want to try making my own. Also going to try basic salt and pepper. I have both 'Coarse Sea Salt' and 'Coarse Kosher Salt' and not sure if there is a difference or which to use. Any suggestions?
I usually use prepared rubs but want to try making my own. Also going to try basic salt and pepper. I have both 'Coarse Sea Salt' and 'Coarse Kosher Salt' and not sure if there is a difference or which to use. Any suggestions?
If you're going to make a bunch of rub you might consider leaving the salt out. Since I read some book that suggested it I have been salting my meat as step one, and then applying saltless rub as step two. That way you can get the salt perfect but adjust the amount of rub/seasoning for whatever it is you're cooking (ie more salt for beef, less salt on pork with even amounts of seasoning), or for back to back cooks of the same thing with perfect salt levels but varying levels of seasoning. If you have salt in the rub you're kind of limited in how much you can apply to any one piece of meat because you don't want to over or under salt the meat.
My 00.02.
Cheers!