Originally Posted by Tsevg9
My flavor profile consists of the following: A little bit of sweet mixed with a little bit of heat.
If this person is going to get this rub thing right, the heat is going to have to be "in the back". That's the tough part and its the only way to do it without complaints.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle