Red Meat Rub
This is a salt-free rub.
Dry-brine meat about 12 hours in adance with 1/2 tsp. kosher salt per 2lbs of meat (subtract bone weight). Alternatively, inject salted broth or stock.
Apply about 2 tsp of rub per lb
Category: Smoked/Dried/Cured
Feral Hog/Pork Rub
Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.
1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.