- Dec 28, 2009
- 204
- 15
I want to try to experiment and make some spares without a rub. I was informed (by a reliable source... on the inside) that you can mop a thinned out basting sauce (perhaps heavy on the vinegar?) for the first few hours then use some regular Q-sauce towards the end of the smoking sequence. Any suggestions before I give this a shot this weekend? I want to get a smokey, mildly sweet but non-barked-up finished product sort of like some of the rib joints produce. Thanks in advance for your learned responses.
Respectfully yours,
--- Un-bark Me
Respectfully yours,
--- Un-bark Me