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.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC