If I over-use apple, it's kinda sharp....could be a part of it?
It's nice & mild, but sometimes I get carried away.....
Some commercial rubs can be pretty salty, but I've heard good review on that one....maybe too heavy?
Most recent was this:
Sorta heavy, but not on the bacon salt....pretty thin coat 1st, then the other stuff....
Came out pretty good...a bit sharp, but the wife & Ma liked it, so that's the testers....
The dawgs LOVED it & they get picky if things are too spicy / salty....Bruno was vibrating to get at this stuff..
I kind of go medium so the fats in the meat mix & melt the rub....found if it's too thick,
the good goo doesn't get a chance to work it's magic as well.....kinda mixed & melted on the done piece.....
Help any?