Quote:
Originally Posted by Tobra
That is how I do brisket, kosher salt and black pepper. The wife mixes up her own concoction, don't know what all is in there. Too much sugar and it will burn.
Williams rib tickler is the cat's ass for ribs though, rub them, let them rest, mark them on the grill, then wrap in foil to finish
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Nooooooooooooo!!! 2-2-1.. It's the most perfect thing in the world. It's like the science behind cooking ribs to perfection.