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Unread 07-15-2008, 08:45 AM   #11
Cre-B-Ce
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Join Date: 09-25-07
Location: Mobile, AL
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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.
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