Leathery aint crispy. Find the picture of the whole pig that I had posted & you will see pig skin done right!Mine did have a skin and kinda turned leathery, maybe a little crispy too.
yeah I saw a few guides recommend wrapping in foil after 6-8 hours of smoking once the temp levels off at about 140. I know its just more experimentation because there is some conflicting info, even though I'm sure any method will work after long enough on the grill.
I mixed spice on a grand scale & never cared for doing it, and I'll admit I'm a bit lazy in my old age. Zach's use to mix anyones recipe & did it cheaper due to their bulk buying of spice. Hell half your grocery store spices are old to begin with, & lack flavor.I like to make my own blend of spices for my rubs. I keep mine pretty simple and so far seems to work really good.
Salt, black pepper, garlic powder, cayenne powder, cumin and brown sugar added if doing ribs, or a brisket.