Smokin-It User Forum!
Recipes => Rubs => Topic started by: prudentsmoker on August 17, 2016, 03:19:45 PM
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I am sure you seasoned veterans knew this, but I did not. I was watching BBQ with Franklin and he pointed out that you are better off holding the rub shaker high above the meat. I had good luck at about 12". Just thought I would share.
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Yep. It's not just for "show" like you might think watching the fancy chefs "make it rain". There is actually a practical reason for seasoning from high above. The seasoning distributes more evenly. But...once you get more than 12 inches or so, then you are just showing off!
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But...once you get more than 12 inches or so, then you are just showing off!
LOL! Yeah, don't want to look like you're making an air drop when you rub!