I just realized I was supposed to have used baking powder and not baking soda in my dry-cure 
, and that the baking soda does the job chemically, but leaves a bitter taste.
It’s been about 48 hours. I tasted the skin (I know…), and it tastes fine, but I rinsed and dried off the bone-in breast, and re-applied this honey barbecue rub before leaving it uncovered to dry overnight.
Turns out I wasn’t the first to do this and admit it on the internet, and in addition to explitives and rinsing, suggestions have included adding a bit of cream of tartar, the element in baking powder that provides acid as described in this article “THE SCIENCE OF BBQ - THE SECRETS OF BAKING POWDER” .
Now I am hoping that the honey and brown sugar in the rub will be the acid, like it is in honey comb candy.
