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Re: Dry Rub St. Louuis Ribs
If you like 3-2-1, stick with it (I personally find 2 hours in foil too much). In fact, the only thing you are going to change is not adding sauce. You should not need to add more rub but of course y…1 · -
Re: How do you sauce your pulled pork?
@tothemax lots of recipes out there, this is close to what I make: http://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe1 · -
Re: How do you sauce your pulled pork?
I never sauce a whole batch of PP anymore. I like a vinegar sauce which I keep handy at the table but I find that most sauces end up - as I think you are noticing - defeating the point of a smoked po…1 · -
Re: Smoked-fried Korean BBQ wings
Next level! Good stuff. I am planning on using the sauce on wings as well and those look great.1 · -
Just a big butt
After my Korean fried chicken post I thought I should post an egg cook, even though it was not exactly groundbreaking stuff. Just an 11 pound butt. Foolproof and delicious is a good combo, especially…1 ·
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