Originally Posted by Maximum Burn
I swear some of you guys are too picky, depending on the meet, use a dash of salt and a bunch of pepper, bring out the natural flavour
if you got a bad or old slab of meat, sometimes then like A1 or even slad dressing, but that's all the wet stuff
rub one the dry stuff and you could wreck teh balance of flavor
You make an excellent point, it's OK to rub dry, but it's usually better to rub once the wet stuff has been applied.
Traeger lil Tex, 2 Weber 22.5", UDS
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