Originally Posted by JamesTX
Why shouldn't you rub in a coarse blend?
I was saying that in the case of some rubs which use finer grade materials (esp salts like onion salt, garlic salt, celery salt) they tend to clog the pores.
However, with large grained salts and peppers (which are abbrasive enough to wear through my gloves when I use them) don't really clog pores as much.
Finally, some say you don't want pores to be clogged because durung the smoking process the meat hits times when they sweat and times when they draw, thus... they suck in the flavor... if the pores are clogged it will stop this.
this is especially evident in pork ribs they say.