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Turning a BBQ rub into a paste....

edited November -1 in EggHead Forum
I was watching a BBQ show on tv this past weekend. It was the Diners, Drive-in's and Dives show...[p]They had a BBQ restaurant on the show. He specialized in ribs. When showing his techniques, he took a traditional dry rub and mixed it with worcheshire sauce in order to create more of a paste. [p]He then applies the paste directly to the ribs as opposed to mustard. He said that the paste makes a better bark than a dry rub. [p]I am going to try it but was wondering if anyone else had used that technique. [p]Thanks,


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