Quote:
Originally posted by tabs
I like to put the dry rub on the night before..so it will meld with the meat..then I use a mop and finally some sauce 20 minutes before I take them off...I want the sugars in the sauce to carmelize...
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That's exactly the method explained to me by Earl, a 320 pound black man who makes the best BBQ I have ever tasted in my life. On matters regarding BBQ, I always defer to Earl.
Earl also insists that the dry rub be salt-free. Salt dries the meat.
Dry rub, hot mop, finishing sauce. Man, I'm hungry. Earl? You out there?