Competition BBQ Secrets

Archive for May 3rd, 2007

Bill

finally figured it out… the trick was to click on print and then save as a text file and open in my word processor software

thanks for your help and patience

now a technical question

I’m bbqing some pork ribs preparing the brine and have a good dry rub I mix and we like the flavors

i need help on the sequence of placing the meat in the brine… using the dry rub and starting to BBQ or do you one or the other dry rub – brine or can you use both and if so what are the best procedures

thanks again

Irv

help !! i have been trying to make good pulled pork for the last couple of years… i leave it in the smoker until it gets to 190 degrees. when i go to  shred it, it just slices, and comes of in chunks !! i use the pork butt, or boston butt  (as its called in some areas) please help me get that nice shreded look i want…i followed the instructions in your book. am i using the wrong cut of meat ???

thank you so much