[Midnight Smoke]

So the ratio should be around 1 Tsp per cup of Rub. When doing some Burgers, Steak or chicken I guess you can just lightly sprinkle some over the meat, correct? I normally use nothing on my Beef prior to cooking except some S&P or I do a Salt bath on some Steaks.

I know I will learn by experimentation but would like to know what happens if you use to much, is it just like over salting?