Grilling & Recipes: Barbeque Rub

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	Name:	roswellric -
	Subject:	Barbeque Rub
	Date:	7/6/2011 10:51:14 AM

I guess it depends on the temperature. I use that rub - "Southern Succor" from Smoke & Spice cookbook - on ribs and I don't get excess caramelization. But I keep the temp around 225-275. It really doesn't taste sweet though.

Tell you a funny story about Penzey's. Years ago I decided to send out the gift packs for my clients. I called to start a business account using my AMEX since I wanted it paid for by my company. They told me they never had done that before. I was startled and suggested they start doing that since it made sense at Christmas etc. They said hold on to talk to someone...the phone answered "Hello this is Bill" (Penzey). He shipped about $500 worth of gift packages along with a bill. Great guy. Talked to me for quite a while... I asked for a franchise and he laughed :-)

Other messages in this thread:

View Entire Thread

Barbeque Rub - Osms - 7/3/2011 9:27:13 PM

Barbeque Rub - roswellric - 7/4/2011 8:21:05 PM

Barbeque Rub - Talullahhound - 7/5/2011 11:07:45 AM

Barbeque Rub - roswellric - 7/5/2011 9:45:51 PM

Barbeque Rub - Talullahhound - 7/6/2011 10:30:03 AM

Barbeque Rub - roswellric - 7/6/2011 10:51:14 AM

Barbeque Rub - Talullahhound - 7/7/2011 4:17:03 PM

Barbeque Rub - roswellric - 7/8/2011 10:28:14 AM

Cookbook - Talullahhound - 7/9/2011 8:07:29 PM

Cookbook - Osms - 7/12/2011 5:48:52 PM

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