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What are your opinions on salt vs no salt in a dry rub?
- asked by Tracy J.
This is not a matter of opinion but a matter of fact. I paid enough attention in science class to remember the osmotic principle. Particles will flow through a semi-permeable membrane from high concentration to low concentration until equilibrium is reached. Thus, if you're still paying attention, if you use salt in your rub you must apply the rub at least 12 hours before cooking. Preferably 24 hours or more. This gives the salt a chance to draw our the moisture, combine with it and be reabsorbed into the meat adding tremendous flavour. Otherwise the salt simply draws the moisture out of meat and you won't enjoy the result unless you like, say, chewing shoe leather.
Thank you from Zane

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Zane is not responsible for screwing up your life if you take his relationship advice. Please take all answers with a light heart and an open mind. Zane is not a psychologist, biologist, dermatologist, botanist, or specialist of any kind in anything other than Deli. Even then, he's not perfect, but strives to be. Zane takes no responsibility if you take his advice seriously, because, well, he doesn't take his own advice seriously.