I have a question about the recipe "Rubbed Rib Roast" from thirschfeld. Should I rinse or rub off the salt before adding the rub? I am making this for the holidays and my father has high blood pressure--so I don't want too much salt. Thank you.
The salt will have been absorbed into the meat so you will want to use less salt. If you do rinse it make sure you let it air dry or you won't get a crust
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