Feral Hog/Pork Rub

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Feral Hog/Pork Rub Yum
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.
Course Prep
Servings
cups
Ingredients
Course Prep
Servings
cups
Ingredients
Recipe Notes

Consider adding fresh lemon zest to rub just before applying.

View online at KillerNoms.com/porkrub

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