On Fri, 04 Jul 2008 21:24:26 GMT, Wayne Boatwright
> wrote:


>I like it best on pork ribs or butts, but I've used it on beef ribs and
>short ribs and think it's equally good. Guess I just prefer pork as a
>meat. :-) David really likes it on chicken because it really gives it some
>flavor. We get very tired of chicken on the grill without a lot of
>seasoning. Sometimes I shake some on burger patties before grilling.

Okay..next slab of ribs...

My butt is smokin' along. I think I have hit the infamous "stall"
that I read about...the temp is hanging around 170 degrees ...

Christine