I always took the grind of the salt into consideration. I usually use coarse ground Kosher salt. I measure it out right as per the recipe, then grind it after i measure it out. So as not to damn near double the amount of salt. It seems to mix better with the rub and penetrate the meat a little better. I have never really considered that with pepper. But will start to do so now.
Jayber Que BBQ
Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9
4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build