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Unread 07-23-2010, 08:33 AM   #9
barbefunkoramaque
Babbling Farker
 
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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 View Post
Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust.
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