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it's a pellet grill (Yoder 480) using apple pellets. The goose breasts with rub were dry cured for 36hrs and now have a pastrami rub which includes coriander, black pepper, brown sugar and a couple other things.
The ribs have 3 different rubs. My homemade rub (always the best) on one and some store bought on the other two. ran out of time today and only had enough homemade rub done up for one rib. This is the recipe I found at the spruce for the best ever rib rub-
1/2 cup/120 mL brown sugar
1/4 cup/60 mL paprika
1 tablespoon/15 mL black pepper
1 tablespoon/15 mL salt
1 tablespoon/15 mL chili powder
1 tablespoon/15 mL garlic powder
1 tablespoon/15 mL onion powder
1 teaspoon/5 mL cayenne
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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