"Snag" wrote in message
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PrecisionmachinisT wrote:

then gonna smoke some pork ...
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Wet or Dry ? I have a great dry rub recipe , tastes great on pork
shoulders/butts , chicken , even briskets .
Smokin' with dry rub is really big in Memphis ... though when it comes to
ribs I prefer wet grillin' .


Paste, more accurately...

Beer or wine, Johnney's, Pepper steak seasoning, Brown sugar...

Little Chief--two pans of Alder chips...

Bag and freeze else refrigerate and use within a week or so...

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