How critical is the grind on the pepper? I'd imagine that a finer grind would provide more net surface area actually touching the meat per oz of pepper.
I'm a total rookie with respect to the central TX style. Tried some beef ribs a few weeks ago and used 50/50 Diamond Crystals kosher salt to a fairly coarse fresh ground pepper. I see from the above posts that its likely that a big part of my error was in using volume not weight. Wondering if that alone was the cause of the excessively salty result.