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Unread 03-19-2013, 07:27 AM   #28
Babbling Farker

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Join Date: 08-01-12
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Originally Posted by BBQ-Jim View Post
get a copy of Paul Kirk's book " Championship Barbeque Sauces " it has a ton of info on how to build rubs.

^+1, Good reference, but whats wrong with S&P - 50/50, little less salt for pork?
I'm Dave
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