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It was less than a teaspoon. I'm not new to cooking and taste was not an issue. It was most certainly not bland. In fact, I think I'm really close to nailing the flavor profile that I want in the rub. I'm just concerned at the lack of sweat - which was pointed out to me was because I did not add...

Is their a minimum amount of salt that is needed to cause that reaction? While I did not include any in my rub, I did sprinkle both sides of the rack in salt before I applied the rub.

Thanks Carl. But, doesn't the meat need to sweat more like the rack with the butcher's rub than the rack with my rub? If salt is what causes the meat to react like that, how much do I need to include? Is there another ingredient missing that would cause that reaction?

As promised. Here are the photos from my last cook. MUCH BETTER appearance over last week. Still have room for improvement and will always welcome suggestions. Finished (My Rub on the left, butcher's rub on the right): Finished (My rub only 1): Finished (My rub only 2):

It looks good. I know your plan was to cook it for 4 hours before wrapping it in foil, did you stick to that or did you wrap it at a different point than you planned?

I followed Meathead's advice to not include any salt in the rub, http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html. Instead, I did a light coating of salt before applying the rub. If salt is needed, what is your salt to black pepper ratio? I've seen 1:1...

Alright folks. I'm back at today trying to improve upon the rub/appearance from what I did last week. Took everyone's advice and adjusted the rub quite a bit. It is still a paprika-based, but now has no stevia, no onion powder, and no salt. Instead it is equal parts brown sugar and cane sugar, a...

Has any one used dehydrated honey in their rubs? I wonder if it would be a good sugar substitute for sweetness?

Thank you. This article is helpful.

Interesting. Garlic/onion powder are the last items two spices I would have looked to as the culprit. Do you recommend any savory spices that do not turn black?

Thank you everyone. To answer you questions, it did not taste burnt, which is fine when cooking for myself, but appearance is important to me too. I'm not a competitor, but I'd really like to emphasize the mahogany color on pork and wow my friends and family. Do you have any suggestions on what...

Hi folks. I am working on developing my own paprika-based dry rub, but the the end result looks burnt. Can you help me figure out what may be causing the meat to turn black? The ribs were smoked at 235 and the spatchcocked chicken was smoked at 275. I used yellow mustard as glue, and did not...

Also.. To spritz or not to spritz? To glaze or not to glaze? I'm leaning no to both... I'm also not planning on wrapping either (unless time runs out because of the stall).

Dean, how did you prepare your spares? What about your butts?

Has anyone injected with OJ instead of apple juice? I plan on injecting late this afternoon, should I apply the rub then as well or wait until the morning before I start the fire?

Hi friends! I'm still a novice cook. Have only used my WSM for spares, chicken wings and full birds. On Monday, I'm smoking a 9 lb bone-in Boston butt. Any advice is appreciated... Thank you.

Thanks Dave. So, the only way to get a bite through skin is to grill the chicken?

When using the Minion method, after transferring the lit fuel from the chimney to the smoker, do you: A) immediately put your food (ribs, chicken, shoulder, etc) on the cooking racks? Or, B) Wait for the temperature inside the smoker to settle into your desired temperature range? Does it...

I smoked a whole chicken last weekend on my WSM and despite a few temperature issues (due to an unexpected thunderstorm), the end product was delicious. Goal was to cook the bird at 225 until the breasts reached 160 degrees. The temperature varied significantly because of the storm, but still...

Thank you both. Looking forward to adding the fiber washers and lighting everything up!