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Question about base for rub

post #1 of 2
Thread Starter 

Anyone ever used grape jelly as a base instead of mustard on pork?

 

I once saw a pro chef who put garlic slivers in a pork loin, rubbed it with grape jelly, and then put on his rub.  I only got a sliver of it off the grill but I was very impressed with what I got.

 

Just curious if anyone ever smoked a butt or picnic ham with grape jelly as a rub base.

post #2 of 2

not here, but I have also heard it used many times. go for it

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