Duwop wrote:
> Steve Calvin wrote:
>
>>I generally don't use sugar but last cook I decided to try it. I
>>figured that "ya never know unless you try" so I made a dry rub which
>>included brown sugar. I also run at 250-260dF. The sugar doesn't burn
>>but does kinda caramelize. After trying it we prefer the sugarless
>>rubs but everone's different.
>
>
> I didn't know what the heck the guys were talking about eating their ribs
> without sauce or anything until I went simple with salt and pepper. Lots of
> course ground pepper. Now that's meat.
>
> D
That's the conclusion that we came to after experimenting a bit.
Depending on our mood we may have a dipping sauce on the side though.
--
Steve
If the speed of light is 186,000 miles/sec., what's the speed of
darkness?
|