smokers and dry rub. How to?
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re: smokers and dry rub. How to?
Posted by GynoSandberg on 12/28 at 7:23 pm to Luvpookie
If you're just mixing a bunch of McCormick seasonings for your super secret homemade rub, you might as well just buy a premade rub. Same shit


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Posted by boucanierejohnsons on 12/28 at 9:51 pm to GynoSandberg
There are a lot of good rub recipes out there. Take a look at a few and then modify to your taste. For ribs I prefer a sweeter rub than pork butts or brisket, so I use different rubs for different cuts. However, most rubs out there are very similar - just don't get crazy with weird seasonings that take away from the meat. As far as rubbing them, I rinse well, take off membrane, dry with paper towels. I like to designate one pan for rubbing and apply a good amount. I kind of shake off any excess rub. Smoke time varies, but for baby backs you've really got to watch those guys because it's easy to cook them too long.


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Posted by Mr Mom on 12/29 at 12:00 am to boucanierejohnsons
I usually cook my baby backs using the 2-2-1 method. I prefer the rub to be fairly spicy and when I wrap I sprinkle them with a little brown sugar and baste them with honey. I don't sauce them until hey have about 15 minutes left.


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