Thread: Kosher Salt?
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Old 12-26-2012, 10:39 PM   #6
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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