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Unread 03-15-2013, 09:21 AM   #5
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont
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After I rinse the meat off there always is enough moisture present so that any rub I have ever used adheres with no problem.

Edit: I never use heavy rub though.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 03-15-2013 at 11:18 AM..
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