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Old 09-06-2013, 01:37 PM   #10
On the road to being a farker
Smokinwright's Avatar
Join Date: 07-18-13
Location: Iowa

I think rubs play a less important role than what woods you are using.

For pork, I always use an oak, apple, cherry combo. Get a lot of different favors from each wood. I used to use hickory exclusively but hickory just got bitter to my taste buds for some reason.
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