Reply to "Your favorite store-bought meat spice?"

Former Member

I too am partial to Montreal Steak on brisket. It seems to work "in" very well. Ironically, I havent tried it on a steak yet. On butts I still like CS's pork rub. Our chicken gets mayo & CS pork rub for the wife & daughter. On my chicken thighs I use a 50/50 mixture of CS Chicken rub & something called Orange & Habenero spice. And yes, it's HOT. I am still undecided on ribs. The wife just prefers Lowreys. I like the CS pork rub and some Orange & Habenero. And we still prefer our ribs "wet" vs dry. I'll cook them for 4 hrs at 225* meat down. Pull them, turn meat side up. Slather with sauce & back in they go for 1.5-2 hrs at 225*. Did these again last Sunday and they were delicious. Old habits (wet ribs) are really hard to break.

bob

10/26/041:21 PM

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