Sitting in central Nebraska waiting for "Snowpacalypse."
I’ve used all sorts of rubs on pork ribs over the years. Does anyone change their rub depending on whether or not they sauce? It seems to me that I don’t taste much of the rub other than salt when I use sauce.
If I do a dry rib I will add a very light coating of rub right when I take the ribs off the pit. For that I use Huskee's rib rub. It seems to have a nice balance and not overpowering for something like that.
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