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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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04-12-2024, 03:23 AM | #1 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,532
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For the most part, we've gone to making/mixing our own rubs due to salt & sugars. If a recipe/batch calls for 1 C. of salt/sugar, we experiment with say 1/3rd C. first, then do a moist finger tip 'taste test', before applying it to the meat.
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