Quote:
Originally Posted by BBQ-Jim
get a copy of Paul Kirk's book " Championship Barbeque Sauces " it has a ton of info on how to build rubs.
Jim
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^+1, Good reference, but whats wrong with S&P - 50/50, little less salt for pork?
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I'm Dave
26.75 Weber OTG & SJ/WSM Mini
Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys.
Home built 48" fire pit with a 30"x30" Santa Maria style grill.
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