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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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I use a DRY RUB on my meat.....I use the term "marinate" to describe letting them sit in the Fefer with the rub on for 3 to 5 hours or so. To let the flavor meld.
I use foil and I don't use foil. I use a water pan and I don't use a water pan. It all depends what you want to accomplish...
I also leave my Ribs naked..I apply sauce at the table as a dipping sauce...
Read critically Javadog!
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