houstonfoodie:
Different grinds of black pepper l-r: Coarse grind (Kroger), extra-coarse (Bolner's), pure or fine grind (Kroger). For rubs, you want coarse grind, aka 16 mesh.
houstonfoodie:
The different grinds of black pepper l-r: fine, coarse, extra-coarse, unground peppercorns. For rubs, you want coarse grind, aka 16 mesh.
houstonfoodie:
Detail of different grinds of black pepper l-r: coarse, extra coarse, unground.
houstonfoodie:
Mixing up a container of pork rib dry rub.
houstonfoodie:
Pork rib dry rub ingredients l-r: kosher salt, onion powder, paprika, garlic powder, coarse ground black pepper.
houstonfoodie:
Pork rib dry rub applied to a rack of ribs
houstonfoodie:
Pork ribs with dry rub half-way through the cook: coarse ground black pepper still adhering to the meat after several hours. Reddish tint from paprika.
houstonfoodie:
Pork ribs, partially cooked, with plenty of dry rub still adhering, ready to be wrapped for the finishing cook.
houstonfoodie:
Finished rack or ribs still has plenty of pepper adhering to the meat even after application of lots of smoke and rendered fat. reddish tint from paprika.