Who's all tried? I know reviews say it king for beef but what about pork? I plan on smoking a rack with this, does it give to much of a salty kick or to smokey for something you're already smoking
i use it on butts all the time, awesome on ribs too... doesn't give a smokey taste imo, kind of a charred flavor is how i'd put it... too much salt - no...
i've liked it on everything i've tried but i don't read too much into the food critics choices...
i trim and rub on the evening b4 i cook, then wrap in plastic wrap till morning...
give it a shot... mm is a good dude too, and takes great pics...