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In Reply to: Re: Help with rub. need more info posted by Peter on April 08, 2017 at 15:12:36:
This is my basic meat rub. I've been playing with brown and white sugar ratio. We aren't fond of super sweet flavor. Maybe a light shuttle sweet taste to inhance and bring out the other dry ingredients. I do a lot of chicken thighs and legs mostly. Ribs and Butts every 2 months. Due to my physical handicap I've gone from my big trailer offset stick smoker. I now have a Masterbuilt Sportman Elite lp smoker. Chicken I use mostly applewood,times I mix cherry wood with it. Pork I use mostly hickory time I mix in a little applewood. The wife has gallbladder probs and allergic to mustard,tumeric bell peppers and pamento(used to color mustards etc). Can't use over the counter rubs and sauces.The reason the drastic change in the rub.
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