he said "he did not finish off the rub and it didnot carmelize into the meat. I think what he means here is that he just sprinkled the rub on and turned it in. If you just sprinkle rub on and leave it, it will stay in a dry form on the meat. You would eithe have to rewrapp and let it sit to dissolve or or do swomething to dissolve it and/or carmelize it. What I do before turn in is to sprinkle with a little more rub, then rub it into the meat with a gloved hand and some apple juice and glaze it over heat for a minute or so. lately, i have been mixing a small amount of honey in with the apple juice and rubbing that on.
At turn in time(ask Dave little this on). I get a really hot coalbed going in the firebox. I then put the turnin items in the hotspot next to the firebox for a minute or 2 to glaze them over after applying a light coating of rub and/or glaze. The adddition of a small amount of honey to apple juice gives it a nice sheen and the apple juice helps dissolve(finish off) the rub.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
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