Well, he could do that, but, perhaps the information he seeks is this.
The reason I prefer the shape and size of kosher salt is that I try to build the backbone of all my ribs to be about the same particle size as medium grind black pepper (#16 screen). I do this as I feel the rub handles better and distributes over the meat better. Regular table salt is too fine, which can lead to uneven spots.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
|