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Unread 04-04-2013, 09:06 PM   #14
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by El Ropo View Post
This topic has been discussed in length before. Ribs have a large surface to mass ratio. Very easy to over rub. I go light on ribs. Save the heavy rub downs for things like pork butts/shoulders, chuckies and briskets. But some people go light on their brisket rubs too.
To your point, I graduate the amount of rub to the taper of a brisket.
Thinner rub on the thinner end, thicker rub on the point end.
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