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Old 05-20-2010, 08:38 AM
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i use a semi-wet rub for most of my grilling of large cuts of meat like pork loin, prime rib, turkey etc.
dry rub for thin cuts
i use olive oil mixed with the seasoning to almost make a paste it adheres better
i also like to make knife slits in pork roasts and insert thin slices of garlic
i will definitely be trying more brining
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Originally Posted by IMSICK View Post
go fawk yourself........

There is my appology.
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Old 11-17-2011, 08:45 PM
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I do both on pork, first a basic brine overnight, then a dry rub befor smoking.
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Back Country Rebels - Forums > THE REBEL YELL > THE BUTCHER SHOP > Beef, Pork, and Chicken

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