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Making Jeff's Rib Rub - Page 3

post #41 of 42

Did you follow Jeff's recipe as he wrote it? Was it just the flavor of the rub you didn 't like otherwise it was edible? Did you use a spiral looks like you got some pineapple or something on top? All due respect to Jeff but I never use a spiral ham for the smoker they get too dry and the recipe sounds like way to much honey for me.

I always buy a cheap half ham at the store and smoke it as is. No rub no glaze. Just spritz it with apple juice and cherry schnapps mix.

Usually smoke at about 220 to 230 until a IT of 130 or so. Perfect and full of flavor.

post #42 of 42
Out of curiosity does it matter if you use a powder or a flake for the cayanne ingredient?
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