When I did the Dirty Dalmation rub, I went with kosher salt, I would not go much more than medium grained, but, that is strictly my taste. I now do equal parts kosher salt and medium grind black pepper, 1/2 parts dried orange peel and granulated garlic (not Dirty Dalmation) for my third layer of rub.
Turning on the Barbefunkoramaque light for ya. Hope he responds.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."