Used two rubs 1) Eat BBQ rub and 2) MMD. Dry brined for 14 hours then rub on for 6 hours (applied early as I had to get them on the smoker in the early am to have ready early enough for 2-3 hr rest). Was told by all that it was the best pulled pork they ever had including a restaurant owner in town (although Hays isn’t exactly a BBQ Mecca) it was nice to hear.
Thanks to Meathead, the Amazing Ribs team and y’all here in The Pit for helping me learn enough through the years to pull this off. You all helped make a bunch of hard-working folks and their significant others happy and full.
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