Well, he could do that, but, perhaps the information he seeks is this.
The reason I prefer the shape and size of kosher salt is that I try to build the backbone of all my ribs to be about the same particle size as medium grind black pepper (#16 screen). I do this as I feel the rub handles better and distributes over the meat better. Regular table salt is too fine, which can lead to uneven spots.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."