They mention that since it's table salt it penetrates the meat a little better. Also, letting it sit overnight is a good thing. On thinner cuts of meat, such as ribs, be sure to follow the recommendations for how use, especially if you're used to rubs with big salt. I ruined a rack of spares as they were just too salty. Then, I read the bottle - duh. And the gloves are a must. Whatever pepper is in there my hands do not like it. It's good stuff. They used to mix it there and sell it in 1 lbs shakers. I still have one of the old shaker bottles from Black's from way back. Between Black's and City Market (in Luling), those are my go to flavors for sure! Digging the channel. Thanks for your service to our nation!
