Re: Dry rub for ribs

"Default User" <defaultuserbr@[EMAIL PROTECTED]
> wrote in message 
news:6cq04jF3hdtorU2@[EMAIL PROTECTED]
> Sqwertz wrote:
>
>> Ivan Weiss <ivan.weiss@[EMAIL PROTECTED]
> wrote:
>>
>> > Someone in an earlier thread mentioned a dry rub for ribs. I did a
>> > rack yesterday with a dry rub of salt, black pepper, and Old Bay
>> > seasoning.
>>
>> Old Bay is an excellent rub for ribs all by itself.  And you can buy
>> the 14-18oz cans of it at Sam's club.
>
> I've used Old Bay for chicken. I don't bother adding anything else
> either, especially salt as it has a good amount already.
>
>
>
>
> Brian
>
> -- 
That's why it's preferable to use a non salt containing dry rub, homemade
or 
otherwise. Rub and salt the meat separately, to control the salt/spice 
ratio.

Kent