Originally Posted by
alanw
Barbeque ribs, and the 8:3:1+1 formula for the dry rub. They were so salty nobody could eat them and we had to throw out 4 racks of ribs.
Did you use the right type of salt? Kosher salt has much bigger grains than table salt, so substituting table salt would make it saltier than it's supposed to be.
Which I learned when trying to substitute rock salt for kosher salt to make a brine. It ended up not being salty enough, even though I thought I'd added enough extra salt to make up for it.