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Re: Temp of dome BGE same as inside?.. message contains a link

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Posted by: thirdeye on 2007/07/17 00:17:30  

In Reply to: Re: Temp of dome BGE same as inside?.. posted by Charred Remains on 2007/07/16 22:37:34

Charred Remains,

As a minimum, I use salt, pepper and garlic powder. But just about any rub you favor will work on pork. I have never figured out if the rub makes pork good or pork makes the rub good. Here is a link to my rub page with a few starter recipes.

I do take some of the mop mentioned earlier and thin out some yellow mustard with it. I paint a thin coating of this mixture on the meat side of ribs after seasoning. Then top with a sprinkle of black pepper.

~thirdeye~

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