Dry run for new rub on baby back ribs
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06-26-2012, 05:55 AM
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
I've been cutting the pepper in half when I make my rubs. I have ruined to may dinners because it was too hot. Not anymore.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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