OK, I am ready to give the PR a try. I have been reading through the forum. I ordered the meat and plan on a smoke next weekend. I am going to break one of the golden rules....serve a group without a test run. It looks like the favored rub is salt,pepper and garlic. Maybe some rosemary. My question is, can someone give me some ratios or measurements of each of these spices? I dont have a big assortment of pre-made rubs.
Thanks to everyone!!
Smoke N Italy