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Old 07-02-2012, 07:06 PM   #3
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Yep, temperature and taste are the key indicators. I use at least a small amount of sugar in all of my rubs and don't get a dark, black, shiny bark.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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