Steve wrote:I could write an essay here but I think I'd be better off pointing you at this Brethren thread...
http://www.bbq-brethren.com/forum/showt ... hp?t=57130
You might read this and think WTF! Given all the funk references. However there is a lot of good info in the thread, it concentrates on brisket but explains a lot about using salt.
keith157 wrote:I've never understood how salt crusted fish or fowl don't taste horrible but hey what do I know
KamadoSimon wrote:I think the mistake I made was to use too much of a salty rub in the first place given the size of a rib rack & thus the ratio of salt to meat. Secondly, it wasn't marinading in the rub for long enough, or it was but the fridge was too cold and thus slowed down the process, and so the tenderising bit didn't happen & the moisture wasn't drawn back in.
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