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"Spares De Sazon" Recipe

Smokin' ToddSmokin' Todd Posts: 1,104
edited 10:41PM in EggHead Forum
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  • ChuckChuck Posts: 812
    Smokin' Todd,[p]Thanks Todd, your ribs were one of my favorite things at eggfest. I have been rationing your rub and can now give making it a try. Have a good one.[p]Chuck
  • WooDoggiesWooDoggies Posts: 2,390
    Smokin' Todd,[p]You're killing me....... I totally missed out on your ribs.
    Thanks for the just posted recipe and thank you for the Waldorf rub sample.... I have yet to try it out.
    I think some spares are on the menu for this week using your rub.
    I'll be catching up with you soon, mang.[p]John[p]

  • Smokin' Todd,
    those were some righteous ribs!!!.. .thanks for posting the recipe. .

  • MarvinMarvin Posts: 515
    Smokin' Todd,
    They look great. I've used both the goya products but find them too salty. Does that come out in the final rib taste?

  • Smokin' ToddSmokin' Todd Posts: 1,104
    The goya adds a spanish style taste to the pork. If it is too salty for you I would recommend not adding salt when making the rub...just rely on the salt from the goya product alone.
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