I use 2lbs. of salt and 8 oz. of seasoned salt. Then small amounts of all the other stuff. I find it is pretty versatile. I use it on ribs, butts and brisket. I do add some extra pepper to briskets. The only thing it does not work at all on is chicken. I don't care for it on pork loins but others say it is good. I have a different brown sugar based rub I use for them.
[FONT=Arial Black][I]Lewd, Qüe'd & Tattööed [/I][/FONT]
Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]