Originally Posted by brandonh1987
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.
Only thing I have ever heard regarding salt & pork butt is if you use a lot of salt and allow it to sit for a longer period of time (guessing here but probably means overnight+) you can end up with a hammy taste as the salt begins the curing process. So really its just a matter of being careful of how much you use, don't crust it up! Almost all rubs will have some measure of salt - salt is a flavor enhancer and it helps the other seasoning shine.