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In Reply to: Re: Dry rub on ribs posted by Nature Boy on February 21, 2011 at 10:07:40:
I think the meat takes in the flavors better, like any cut. And at contests, it's easier to get it done Friday afternoon than way early Saturday morning. But we've been using our own rub recipes, and I'm sure there's quite a bit more salt in bottled rubs. I say try as many different methods as possible - experimentation is delicious.
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