Sazon ribs report

The Virginian

Today I made Sazon ribs a la Smokin Todd. The flavor of the rub is really fantastic. Thanks to Smokin Todd and Richard for helping me find the recipe. [p]Here is what I learned from the cook:
1. I need to take a lighter hand than I am used to in applying the rub. Its intense.
2. Maybe one third less salt than in the original recipe, at least for my family's taste (and we like our salt). [p]Next time, my daughter says she will make a peach glaze for the ribs. We ate a raw peach for dessert, and our brains were still able to put the two tastes together and we know its going to be incredibly good. [p]Brett