|Banner advertisements by bbqads.com|
In Reply to: Finishing spices posted by Ray Basso on February 13, 2013 at 03:34:36:
I do mostly on pulled pork or pulled chuck, I think it benefits greatly. I add very little sauce, I think that takes away and covers the meat vs brings it out. I'll add beef, chicken, pork stock back. Catch the drippings, separates the fat, add to if needed to flavor up the stock and into the pulled meat. Let people sauce their own with what they like. Ribs are usually fine seasoning wise, less meat mass so if you go a little too much at the end you goofed it.
The BBQ Forum Home Page