a pork butt, for example, is significantly larger than a cut of tenderloin. Like with a brine, salt is central to why the dry rub resting time varies with the cut of pork. Read more: 15 Tricks For ...

Whether you're preparing large cuts like pork shoulder or pork butt or simply a round of pork ... in complement to the salt in a rub or brine. Furthermore, the foodstuff delivers a fast track ...