Originally Posted by Bludawg
Ok so how do your get more naturally sweet swine flavor into a rib? I thought it was all about the meat.
Do you apply ANY seasoning to your ribs?
If so, why?
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.