- Joined Jan 1, 2007
Well for starter`s i got my chicken leg quarter`s brineing since last nite ,gonna pull them and wash soon ,then give them a rub down ....got 2-small pcs(2.5lb)ea pork loin~gonna use jeff`s naked rub and a mob of apple juice,worcheshire& bourbon, 1-slab of pork spare ribs also with jeff`s rub ~(3-2-1) method using same mob ....and 2-fatty`s ....the question i got is with the fatty`s ...since i never did 1 b-4 ??? do u use a rub and what temp should i pull them off @ , since there gonna be for breakfest tomorrow .... ok gonna check bak soon gonna go & start getting ready !!!!