Slightly over salted a rub, how do I remedy?

King Damager · 22 Oct 2012 at 21:14

Tend to make up my dry rub every few weeks, made up he next batch today, and seem to have overdone the salt a bit.

Tried adding bits of everything else, but didn't work great. It helped slightly, but still quite a strong after taste of salt.

It's not bad once I add in the chicken, but could do with a bit less. What do people recommend?

kd

Youstolemyname · 22 Oct 2012 at 21:20

Make another batch up using less salt than you would normally use then blend the two together to make a large batch maybe..

triggerthat · 23 Oct 2012 at 01:59

Youstolemyname said:
Make another batch up using less salt than you would normally use then blend the two together to make a large batch maybe..

What a good idea.

Glaucus · 23 Oct 2012 at 02:03

Either start again or keep adding extra stuff, not much else you can do.

arknor · 23 Oct 2012 at 02:22

add vinegar and use it on chips ?

FrenchTart · 23 Oct 2012 at 09:15

Sugar will reduce the salty taste but really the above suggestions are best.

Makhaira · 23 Oct 2012 at 11:57

What else is in the rub? If not easily soluble, you could put it in a fine sieve and run water through it - will remove some of the salt and leave the rest. Stick on a baking tray in the airing cupboard, and job's done!

King Damager · 23 Oct 2012 at 14:36

Sugar, salt, brown sugar, black and cayenne pepper, chilli powder, paprika and cumin. Massive quantities of paprika compared to anything else.

kd

FrenchTart · 23 Oct 2012 at 14:41

King Damager said:
Sugar, salt, brown sugar, black and cayenne pepper, chilli powder, paprika and cumin. Massive quantities of paprika compared to anything else.

kd

Sounds delicious

The water thing won't work obviously. I can't imagine many (any?) rubs where it would.

Just do the double-quantities thing.

Makhaira · 23 Oct 2012 at 19:38

Some are mainly salt and herb, in which case it would. No chance here though!

I'd go for doubling up as previously suggested.

DcD · 24 Oct 2012 at 12:50

If I massively over salted a rub I'd personally just start again. You can either make a HUGE catch to cancel out the excess salt, but trying to remove the taste of the excess salt and keep the same measurement is just horribly unhealthy.