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Thanks for the help on the ribs, and a question

Unknown
Unknown
edited November -1 in EggHead Forum
I wanted to thank everyone for the responses to my questions last week about the 3/1/1 rib method. They turned out good. Meat was tender and very juicy. There was a nice crust on them but I couldn't pick up any of the seasoning that I had put on the ribs. I put John Henry's Apple Rub on at 9am Sun, then right before ribs went on at 130pm Sun I used John Henry's sugarfoot rub. Any thoughts or suggestions would be appreciated. [p]Also, has anyone tried John Henry's Apple Jerk Chicken Rub? I am planning on doing a "Beercan Chicken" using this rub and my favorite beer, BLUE MOON PALE ALE. Maybe for the big game...
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