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Thread: newbie alert

  1. #11

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    ill take a pic and show you. I seen them in the case at Sam's club cheap so I picked them up. how bad could they be ?? sounds like some good info. I'll have to pick up some cherry because all I have at this point is apple and hickory. I do have some of that Billy bob's pork rub left over from the shoulder I did so I'll use that and see what happens.
    Last edited by Chinkowski; 04-18-2017 at 02:05 PM.
    Smoke 'em if you got 'em.

  2. #12
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    603

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    It's funny you mention rubs, and I think about how different my rib rub is from my pork butt rub.

    While I do use a commercial salt based rib rub from Kansas City, my first coat is white sugar, beau monde and Tony Chachere's creole seasoning. I like a little sweet and sticky, a little celery/onion, and a little spice in with the salt and garlic spice from the commercial rub, but, nevertheless, i treat my meat cuts way differently from the same animal.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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