for a glaze, i saw pitmaster guys use serrano peppers... would that end with a spicy (tongue on fire) taste?
for a rub, jeff's video, he used mustard to hold the rub on, would that end with a mustardy taste ? I don't care much for mustard, i want the ham to be on the sweeter than succulent side.
Currently smoking 6 slabs on my ECB :D
I'm smoking a prime prime rib (bone in)
and half bone in ham precooked... was wondering what rub or glaze i would want to aim for.