Originally Posted by Damn True
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.
Don't know how "critical" it is, but from what I've gathered, 16 mesh pepper seems to be what's typically used as far as the grind is concerned.