voyager 663rd
Smoking Fanatic
As far as mustard then rub, I have never tasted the mustard so.....rub creates it's own "glue" to stick to the meat so I don't bother any more.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Tasting the sauce
- Thread starter co smokinator
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
If you were grilling then id dry brine the meat and grill it. Coat with sauce when its off or about to come off and let it rest and setup as best it can in the oven on warm.
As for making the sauce stronger just up your ingredients except the ketchup and sugar. Its going to be trial and error until you get to where you want.
Remember bbq is like painting a picture. Everything will mix together to make your masterpiece.
As for making the sauce stronger just up your ingredients except the ketchup and sugar. Its going to be trial and error until you get to where you want.
Remember bbq is like painting a picture. Everything will mix together to make your masterpiece.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
