I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done. I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days. The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I dont know what it means, just thought that I would add it in. I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (thats what happens after weeks of snow and cold and no que.) I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq! BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was "Hill.") Posted to bbq-digest Digest V97 #036 by Tom Bernhardt
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 238 (16%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 0mg||0 %|
|Sodium 450.7mg||16 %|
|Potassium 5079.1mg||134 %|
|Total Carbohydrate 350.3g||103 %|
|Dietary Fiber 80.8g||323 %|
|Sugars, other 269.5g|
|Protein 32g||46 %|
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Calories per serving: 1501
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