- Jun 26, 2013
Well dealing with flakes is it better to use the fold and stuff method or rub it loose? Is it all personal preference or are there benefits to both techniques?
As for that -- I say no dry rub. Vinegar and pork only for me, but I'll bet a lot of Memphis-, South Carolina-, and Texas barbecue fans would differ!I clicked on this thread in the hopes if some BBQ talk.
No dry rub. :DI saw the post title and all I could think was, "That's what she said."
Dry Rub followed by a white vinegar, chili flake, and white pepper mopping sauce every hour for the first half of the cook. Ya'll are making me hungry. Least that's what I do on my pork shoulders.I clicked on this thread in the hopes if some BBQ talk.