Why is salt important in dry rubs? I am sure I heard someone talking
aboout how salt binds with something in the meat to retain water. I
know salt is important but not just to enhance flavor.

Thanks to everyone who have aided me in getting my question back on the site.

Bryan

Hi bknox,

I think what you are wondering about is #2 on the list below. These
are the benefits of a dry rub, with a focus on the importance of salt.

1)  The salt draws moisture from the meat while sitting. 

2)  While cooking, the salt melts surface and interior fats, which
keeps the meat moist.

3)  Salt and spices from the rub season the meat, proportionally to
how long it sat before cooking.

4)  Rub mixtures last 3-4 months when stored.

5)  Rubs create a flavorful crust on the meat.


REFERENCES:

9.  Rubs, marinades, mops and sauces
9.1  Rubs                                 [Some excellent dry rub recipes are here]
http://www.cbbqa.com/faq/9-1.html
Also here:  BBQ FAQ Section 9.1
..."The rub is the second most important part of the barbecue process,
next to the smoking technique.  There are two main concepts to keep in
mind when formulating your rub.  The proportion of salt should be
great enough to trigger osmosis and begin to draw the moisture from
the surface of the meat, and (some may disagree with this) the
proportion of sugar should not be excessive because it will caramelize
and burn during smoking and leave a bitter taste.  However, since
sugar contributes to osmosis, it is an important component and
shouldn't be eliminated........I find rubs to be far more useful than
marinades especially for large pieces of meat such as briskets and
pork butts.  For cuts such as these, the internal and external fat
melts through the meat during cooking keeping it moist.  I believe
that the texture of the meat is improved by drawing out excess
moisture, before cooking, through osmosis.  The dry surface of the
meat and the rub itself combine to produce a flavorful and attractive
crust on the finished product.  Unless it is thoroughly blotted dry on
the surface, marinated meat won't color properly..."


For love of the rub
http://www.thereader.com/createpage.asp?ContentID=1519
..."A dry rub is an excellent way to impart flavor to your food. The
most basic rub is salt and pepper, but barbecuers generally prefer
rubs with garlic and onion powder, cayenne and other spices added to
it.

Once you?ve got your rub ready, apply it to the meat. Sprinkle it
generously, but don?t overdo it. You wouldn?t want to grill a steak
covered in salt and pepper, and it?s the same way with dry rubs.
Massage the rub into the meat and allow the meat to absorb the
flavors. If possible, let the meat sit overnight in the
refrigerator..."


Lots of great information about dry rubs here:

Dry Rub Marinades
http://www.cheftalk.com/content/display.cfm?articleid=182&type=article


There's more dry rub recipes here:
http://www.barbecuen.com/rubs.htm
http://forum.kitchenaid.com/forums/topic.asp?TOPIC_ID=2797


I hope this answers your questions about the importance of salt in dry
rubs. If I can be of further assistance, please ask via a
clarification, before rating this answer, and I'll be happy to assist!


~~Cynthia


Search strategy used at Google:
"dry rub" salt meat water ...added method

Nicely done. Thank you for your help researching my question about dry
rub, truley above and beyond.

Bryan Knox
Knox Spice Co.

Bryan,

Thanks so much for the 5 stars, the kind words, and the tip, I
appreciate it very much!

This is so true about rubs and meat.. it is an almost sacred thing
when you place a good rub recipe on meat. It reacts with the meat to
draw moisture to the surface and then in an effort to keep all things
equal the salt will mix with the other spices and actually be drawn
back into the meat.

It is a mild form of brining as outlined at
http://www.smoking-meat.com/brining-meat.html

I do not think you need to overdo the salt.. a little goes a long way
as with a lot of things.

Another really good way to rub the meat is to apply a thin layer of
regular yellow mustard to the surface of the meat and then pour the
rub and massage it into the meat. The mustard will lose it's flavor
during the smoking process but will leave a wonderful crust for you to
enjoy.

There is more information on smoking meat with tons of tutorials on
smoking ribs, brisket, turkey, chicken and more at
http://www.smoking-meat.com

Enjoy!

Jeff Phillips