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
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