[barbefunkoramaque]

You can also tweak it a bit my using the regular Lemmon Pepper at sams that has salt in it. I had to shift to this because my Church will only deal with sams. I like the Sams Lemon Pepper top because its grainy and matches the size of the koshure and pepper I use. Thsi ensures it all gets on the meat.

Using Montreal when my rub was the Atomic Dog Rub or Smokin Stuff, I used less salt too. So, I guess, though I stated with no salt lemon pepper, the mix was 1/3 salt. Now that I have gone to the Damatian I knocked th salt down to maybe about 1/4th. Thats another reason my color is differnt in my videos.

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