Originally Posted by GoolsbyMD
Was trying to copy the brown sugar, parkey, tiger amd honey recipe that i normally use on the pork ribs, wasnt strong enough to taste. But that's another topic.
IMO S&P is the way to go with beef - maybe a little garlic, maybe a little onion powder - maybe a little heat - maybe
to all that - just let the beef and smoke shine. Pork is a little more amenable to sweet flavors. I have had short ribs with some sweet on 'em and they are really dang good, but the sweet is subtle on those.
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