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Unread 11-06-2012, 09:24 AM   #24
On the road to being a farker
Join Date: 12-02-11
Location: chicago, illinois
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I never used salt and pepper only rub on pork but I have done so always on brisket. As far as for bark, unless you're using some type of sugar in order promote carmelization, more salt will not have an effect on the amount of bark on your meat. The way this is being used it is more of a seasoning and less of a rub.
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