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In Reply to: Re: Geez, thanks, Ray! posted by Ray Basso on February 16, 2013 at 05:45:04:
Cool thread. Finely ground rub can definitely provide that little kick of something tasty when applied at the end. Thanks for choosing dizzy for your hard earned food!
My thoughts when I came up with that rub was beef, but as Rick mentioned it is amazing on lamb, and is my favorite for venison. But nice on pork as well. Been making sausage wit it lately.
All the best!
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