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Old 12-19-2018, 07:40 PM   #1
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
Default Question for ya, John...

Got a beautiful prime grade standing rib roast that's about 11.5#. It's gonna get the Q-salt treatment. I normally just sprinkle it on 'till it looks good, usually while the cooker is warming up.

Is there anything you would do different, i.e. put rub sooner, use a certain amount, etc.? I am generally pleased with the results I get, but just wondering what you'd do since you've thought about this waaaaay more than I have...

In short is there a benifit to hitting with the q-salt earlier & if so how much earlier?
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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