AR Pork Producer
Knows what a fatty is.
I've always be a salt and pepper kind of guy until I came to this site. After reading about the different rubs used on here I'm determined to try some of them. My question is how much rub do you know how to use? Some of ya'll have it layered on pretty thick by looking at the pictures. I don't want to ruin a high dollar piece of meat with to much rub. Any guidelines? So much rub/pound of meat? Thanks.