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Rubbed a brisket with straight coarse pepper last week. Came out tasting like a burnt tire.
Got this tip from a BBQ guy I know. He swears by a 50/50 salt and pepper mix. Figured more pepper would be better. Big mistake. The bark was almost black and smelled like a campfire gone wrong. Had to scrape half of it off just to get a decent bite. Lesson learned. Don't skip the salt. Anyone else mess up a rub ratio before?
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oscarm249h ago
Man, that's a rough one. A lot of folks think more pepper equals more flavor, but it's all about balance. The salt does way more than just season, it helps the meat hold moisture and breaks down the proteins. Without it, that pepper just scorches and turns bitter, like you found out. A 50/50 mix is the standard for a reason, it lets the beef taste like beef. Next time, just use half as much pepper and throw in a little sugar to balance the salt.
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grant5697h ago
Wait, you really think a 50/50 salt to pepper mix is the "standard"? That seems way too heavy on the pepper for most steaks. A good ribeye or NY strip already has plenty of beefy flavor, all that pepper just buries it. I've had way better luck with a 2:1 or even 3:1 salt to pepper ratio, especially if you're using a thick cut. And adding sugar? That just feels wrong on a steak, man. It'll burn on a hot grill or pan before the meat even gets a good sear. Each their own, but I'm sticking with simple salt and maybe a little pepper after it's rested.
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