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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Nathan I thought about adding Mustard to the Rub...I have used Prepared Mustard on a Pork Roast before..can't say one way or another that it made it any better. With Pork I definately add Brown Sugar to the Rub.
Temperature control is very important....a long constant burn is what U are looking for...under 250 is ideal.
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"Some Observer"
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