Originally Posted by Mark Warren
I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Interesting... I trimmed off most external fat except a 1/4" fat cap.
I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.
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