Apr 10, 2005 #1 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach 1/8 cup salt..or should it be a fourth?
Apr 10, 2005 #2 S Shawn White Sous Chef Joined Jan 5, 2005 Messages 791 Location Calgary, Alberta k, how bout 1 TBSP ground cumin
Apr 12, 2005 #3 OP OP C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach Is hickory salt available, or do you have to make your own?
Apr 12, 2005 #4 S Shawn White Sous Chef Joined Jan 5, 2005 Messages 791 Location Calgary, Alberta I stumbled across some here Captain, tried, loved it, bought a bunch more.
Apr 12, 2005 #5 Bruce B Master Chef Joined Jan 4, 2005 Messages 6,759 Location Utica, MI 2 TSP granulated garlic
Apr 13, 2005 #6 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska Did I miss it or does this rub have no ground black pepper? With the exception of some kinds of fish, I can't think of anything I put in my kettle, on my gasser, or in my smoker that doesn't contain black pepper. Add 2 T ground black pepper. Griff
Did I miss it or does this rub have no ground black pepper? With the exception of some kinds of fish, I can't think of anything I put in my kettle, on my gasser, or in my smoker that doesn't contain black pepper. Add 2 T ground black pepper. Griff