Reply to "PICS - Johnny Trigg's Rib Technique"

maxqMember

quote:
Originally posted by RibDog:

Max, one thing I noticed about your finished ribs is the bits and pieces of rub on the ribs.

The TexasBBQ Champ Rub has course ground pepper in it. I use it primarily for brisket but wanted to try it on ribs...with a bit of smoothing from the Butcher Honey Rub. Thanks for the tip...wouldn't have ever thought of that.

9/5/109:51 AM

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