Archived from the Tools In Action forum (Pub Talk). This thread is read-only.
Put a light coating of yellow mustard on the meat before the dry rub, has it helps the rub stick to the pork throughout the entire smoking, and it does not affect the taste.
This sounds good, thanks for the tip wigwag
nice,im doing a big pork loin tonight. Marinated meats are grilled same way as non,I prefer to use indirect heating method for all of my grilling.
PROTOOLNUT wrote:
Cool tip, do you have any tips on barbacuing maranated measts?
I am sure I can dig some out, however I mostly do dry rubs, since I smoke everything.