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strange question... my latest batch of ribs had an almost gritty or dusty texture to the bark. I'm assuming this was from the rub that I put on since the glaze was fairly simple and had very little ground or powdered ingrediants. have any of you experienced this problem? if so how did you...

I've seen this ingredient in a number of different store bought rubs and I was wondering if you guys knew where to purchase it. I would love to try it with a steak rub I'm working on.