Originally Posted by Will32Rod
Fantastic idea with the butter. Homerun in my book!
Thanks all! Gotta give credit to kcmike...followed his recipe for rub butter on the Oakridge BBQ site. I do think its a great way to regulate the heat of the Death Dust.
Will definitely make some more rub butters in the future.
Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM), UDS (Weber lid), Rib-O-Lator. BLACK thermapen...and a YELLOW one too!!
Everything I cook is judged by SIX!!
Daddy and Me BBQ Competition Cooking Team