B.R.I.T.U in a Smokette??????

I have done them that way,except I usually don't roll them.

You will still need to do your doneness checks,rather than Mike's times.

His could be pretty close.

Dusting of rubs,means dusting.

Sweet sauce is sweet.

Take good notes and adjust next time.

Thanks Tom,
I'm going to try the recipe next week when my weekend shift is over.
I'll try to take some pics and post them

Ok, Rookie here, What is B.r.i.t.u.

Hi.

Best Ribs In The Universe, (It's a rub) The one I know about is by Mike Scrutchfield, he used it in the American Royal Contest in KC. Maybe there are more? The recipe is on here somewhere. I like it, but I cut the salt way back, and tinker with the ingredients a bit..

Hope that is helpful.

Kate

Thanks Kate, I will try to find it . Maybe someone will let me know where.

Here is where you find out about BRITU

Like Tom said in another thread, "A dusting means a dusting" when it comes to B.R.I.T.U. The rub is very salty. You over-do it and you may be disappointed. I use the recipe all the time but cut the salt nearly in half and apply a little more liberrally. It's definitely a good combilation!

Thanks Wheelz,
I'll try cutting the salt in half.
I hear the Dogwoods are in full bloom down there in your area....that means the Crappie are bitin as well.."Where is my fishin rod?????"