On the briskets we literally dump them in the salt and pepper blend - if we want to reduce the salt (which is really not neccessary - we rub a little after dumping)
For the Ribs - I am so doing this man. LOL. We often dress our stuff on tables at an event then hose down once they are on the pit. I can see this working well - Right on the table. LOL -
Quote:
Originally Posted by Norcoredneck
Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust.
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