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dry rub
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Hi guys,
I'm trying to make something similar to Joe's KC meat and fries rubs. I did a search on KC-style rubs and found the founder of Joe's saying it's derived from Memphis book writer that any rub should have 2 parts of salt and sugar, one part each of dehydrated garlic, dehydrated onion...
Well, got the WSM working fine again (dirty probe). Did some ribs today.
Mesquite, membrane on, 3-2-1 method, some rub into the wrap.
These are absolutely excellent.
Hello, recently my significant other purchased a couple of dry rubs for me.
https://www.pepperpalace.com/Ghost-Pepper-Rub-p/801.htm
and
https://www.pepperpalace.com/The-Big-Easy-HOT-Seasoning-p/859.htm
I would like to use them to flavor my jerky and I was wondering what other ingredients...
I put the rub on a pork butt last night for smoking today. This morning I find quite a lot of juice in the bag; should I dry the butt and/or apply more dry rub before it goes in the smoker? Any advice welcome!