Dry rubs for chicken/beef

[EmpireState]

There are so many good recipes for dry rubs for grilling. My question is this: when you are making these to be used on kosher chicken or beef, do you use less salt to compensate for the kashering process? If yes, about how much less?

[gotcholent]

When BBQ'n beef and veal cuts, I do like a good coarse salt or sea salt as part of the rub as it helps to create a truly awesome bark over the course of a long long smoke. We generally do cut the salt out almost entirely when rubbing down poultry as it can cause the rub to overpower the bird (still want it to taste like chicken after-all) The koshering process has less to do here then simply letting the ingredients shine through in a balanced way. That's my two shekels...

[ferret]

The only cut where salt is even discernible is skirt steak - I rarely use a rub there. On virtually everything else I don't change my salt use; I just don't find kashered chickens to be especially salty.

[weinstein5]

That is what I have found - In fact I used to not salt until I tried a rub with some kosher salt and was won over -

[sharonfl]

I don't add salt to my rubs or I doctor up a packaged rubs so the sodium is greatly reduced. The recipe from njkosher sounds pretty reasonable. Remember bottled BBQ sauces are pretty high sodium so I don't like to get sodium from 2 sources. You could end up with something unbearably salty.

[weinstein5]

I really do not follow a recipe but usually put in about 2-3 tablespoons of kosher salt in my rubs along with about a 1/4-1/2 cup of brown sugar -

[njkosher]

I generally do not add salt to my chicken rubs, and depending on what I am using for meat will or will not add salt. I generally go with the following:
One Tablespoon of Garlic Powder, Onion Powder, and Paprika. 1/2 cup of brown sugar, 1/2 tablespoon and up of Cumin.
Depending on the crowd I might add some spicy stuff.

[tdg]

I do add salt to the rubs, and don't usually compensate. If I were just throwing salt on a steak before grilling, though, I probably wouldn't put as much as you see chefs do in cooking/food network type demos.

[tdg]

Actually, tested it out on a ribeye the other day and I think you should use the salt.