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The Water Cooler
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Question For Meatsmokers
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<blockquote data-quote="oneof79" data-source="post: 1568693" data-attributes="member: 3138"><p>Here is my 2 cents worth.</p><p> On ribs, just salt and pepper. Cook till done, then I put on some "glazing" that I mix up. 1/4 cup mustard, 1/4 cup brown sugar and some beer 1/2 to 3/4 cup. Mix till everything is dissolved and bring to a boil, barely, let cool. When the ribs are done brush the glaze on. I will look like it doesn't want to stick but that's ok. Brush it on and let sit/rest for a few minutes then eat. No leftovers.</p><p></p><p>I have tried several rubs on brisket and pork. Never have found one that makes me want to remember the</p><p> recipe. The best is a heavy coating of salt and pepper and cook till some of the brisket is "pullable" and some is "sliceable" Then eat with some kind of sauce on the side if you like.</p></blockquote><p></p>
[QUOTE="oneof79, post: 1568693, member: 3138"] Here is my 2 cents worth. On ribs, just salt and pepper. Cook till done, then I put on some "glazing" that I mix up. 1/4 cup mustard, 1/4 cup brown sugar and some beer 1/2 to 3/4 cup. Mix till everything is dissolved and bring to a boil, barely, let cool. When the ribs are done brush the glaze on. I will look like it doesn't want to stick but that's ok. Brush it on and let sit/rest for a few minutes then eat. No leftovers. I have tried several rubs on brisket and pork. Never have found one that makes me want to remember the recipe. The best is a heavy coating of salt and pepper and cook till some of the brisket is "pullable" and some is "sliceable" Then eat with some kind of sauce on the side if you like. [/QUOTE]
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