Bilz wrote:
> I am planning to make pulled pork for the 4th. One of my guests can't
> stand for spicy food, so rubs with chili powder or cayenne pepper is
> out. I considered a sweeter rub, like with brown sugar, but I don't
> want to burn the crust.
> What type of rub would you use?

My favorite rub is simply S&P and garlic powder. Ya can't go wrong with it.

-frohe