[This is not your pork!]

Originally Posted by CarolinaQue

I don't think you'll even notice the garlic up front at all. It will fade into the back ground and play a supporting role as long as you're not heavy handed witht he rub. The pepper will likely be the flavor that shines through the most with the salt following. At least, that's how mine tasted. Yes, there is a difference between granulated garlic and powdered. I prefer and always use granulated garlic. But garlic isn't a requirement by any means. The true Texas style is straight up salt and pepper for the most part. But, I like what garlic brings to the table in rubs. Good luck with the cook!

Now I can't await the weekend to arrive, the Q is scheduled for Sunday. The only missing part is the parchment, which I will not be able to get here, so either I can find some kind of butcher's paper, or I'll have to stick to aluminum foil instead.